Souffle Juliette
Indulge in the airy elegance of Soufflé Juliette, a citrus-kissed masterpiece that elevates any dessert table with its light, fluffy texture and vibrant flavors. This delightful French-inspired treat combines the warmth of vanilla with the tantalizing zest of fresh lemon and orange, creating a perfect balance of sweetness and brightness. The recipe expertly guides you through time-honored techniques, including whipping stiff, glossy egg whites and folding them delicately into a creamy yolk base for that iconic rise. Baked to golden perfection in individual ramekins and finished with a dusting of powdered sugar, Soufflé Juliette is a stunning dessert best served straight from the oven for an unforgettable experience. Perfect for entertaining or a special indulgence, this soufflé delivers both sophistication and flavor.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter (for greasing)
- 2 tablespoons granulated sugar (for dusting)
- 1 cup whole milk
- 0.3333 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 4 pieces large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 5 pieces large egg whites
- 0.25 teaspoon cream of tartar
- 1 tablespoon powdered sugar (for dusting)
Instructions
Preheat the oven to 375°F (190°C) and position a rack in the lower third of the oven.
Using the unsalted butter, grease 4 individual ramekins (6 ounces each), ensuring you coat the sides evenly. Add the 2 tablespoons of granulated sugar to the ramekins, rotating each one to coat the buttered surfaces, and tap out the excess sugar.
In a medium saucepan, heat the milk over medium heat until warm but not boiling.
In a separate bowl, whisk together 1/3 cup granulated sugar, flour, and cornstarch. Slowly pour the warm milk into the dry mixture while whisking constantly to prevent lumps.
Transfer the mixture back to the saucepan and cook over medium heat, stirring continuously, until thickened and smooth (about 2-3 minutes).
Remove the saucepan from heat and let it cool slightly. Whisk in the egg yolks, vanilla extract, lemon zest, and orange zest until fully incorporated. Set aside.
In a clean and dry mixing bowl, whip the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1 tablespoon of granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold one-third of the beaten egg whites into the warm yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
Spoon the soufflé mixture evenly into the prepared ramekins, filling each about 3/4 full. Smooth the tops with a spatula, and run your thumb along the inner edge of each ramekin to create a small gap (this helps the soufflés rise evenly).
Place the ramekins on a baking sheet and bake in the preheated oven for 16-18 minutes or until the soufflés are puffed and golden on top. Avoid opening the oven door during baking to prevent them from collapsing.
Remove the soufflés from the oven and serve immediately. Dust the tops with powdered sugar for a finishing touch if desired.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 28.2 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 97 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
