Step by Step Instructions

Step 1

Ingredients

Step 2

Ingredients

Step 3

Brush the butter thoroughly on the ramekins

Step 4

Combine the milk and the whipping cream in a sauce pan, bring to simmer and remove from the heat

Step 5

In a mixing bowl, whisk together the egg yolks and 60g of white sugar until the egg yolks turn to a light golden color

Step 6

Add the cornstarch to the egg yolk until its slightly thicken

Step 7

Slowly add the milk mixture into the egg yolks

Step 8

cook for a minutes then return the custard mixture back to the sauce pan

Step 9

cook in a low heat for 3 minutes until it thickens, remove from the heat

Step 10

In another mixing bowl, place the egg white and mix with the beater for about 2 minutes, then add the remaining sugar, lemon juice until the egg white in a foam

Step 11

Transfer the custard mixture to a large mixing bowl and add the vanilla extract

Step 12

add half of the egg white mixture to the custard base until smooth. Gently fold in another half egg white mixture in the custard base

Step 13

Fill up the batter in the buttered ramekins (¾ full of the ramekins)

Step 14

Place the soufflés in a 2” and fill with room temperature water to approx. 1/3 the height of the ramekins

Step 15

Bake the soufflés for 20 minutes or until the soufflés rise above the ramekins

Step 16

remove the soufflés from the oven and garnish with icing sugar