Sunday, August 9, 2009

Skillet Lemon Soufflé

From the most recent Cook's Illustrated.

Adjust oven rack to middle position and heat to 375°F. In the standing mixer, whip together
  • 5 egg whites
  • 1/4 tsp cream of tartar
on medium low until foamy, about 1 minute. Slowly add
  • 1/3 cup sugar
  • 1/8 tsp salt
and increase speed to medium-high and whip until stiff peaks form, 3-5 minutes. Transfer to a clean bowl and set aside.

In the standing mixer (no need to clean it), whip together
  • 5 egg yolks
  • 1/3 cup sugar
on medium-high until pale and thick, about 1 minute. Whip in
  • 1/3 cup lemon juice (plus zest if using fresh lemons)
  • 2 Tbsp flour
until just incorporated, about 30 seconds.

Whisk 1/4 cup of the whipped egg white into the yolk mixture until no white streaks remain. Gently fold in the remaining egg whites until just incorporated.

In a 10-inch overproof skillet, melt
  • 1 Tbsp butter
over medium-low heat. Swirl pan to coat evenly, then gently scrape the soufflé batter into the skillet and cook until edges begin to set.

Transfer skillet to preheated oven and bake until puffed, and the center jiggles slightly when shaken, and the surface is golden, 7 to 11 minutes. Remove from oven, dust with
  • confectioners' sugar
and serve immediately.

Cook's Illustrated also recommends substituting orange for the lemon, and folding in 1 oz finely grated bittersweet chocolate after folding in the egg whites.

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