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Beth Galton

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with 1 tablespoon sugar, then tap out the excess. Set aside.

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  • Melt the remaining butter in a large saucepan over medium heat and whisk in the flour. Blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat. Blend in the liqueur and zest. Whisk in the egg yolks one at a time. Set aside. (Recipe can be made to this point up to 1 day ahead. Cover and refrigerate.)

  • Beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form. Pour the sauce into the whites; gently fold together. Spoon into ramekins.

  • Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.

  • Serve immediately with Custard Sauce: poke a small hole in the crust of the souffle and pour sauce inside.

Nutrition Facts

calcium 72mg; 378 calories; carbohydrates 30g; cholesterol 260mg; fat 23g; fiberg; iron 1mg; protein 8mg; saturated fat 13g; sodium 155mg.