GRANDMA’S LEMON CUSTARD SOUFFLE’ (SOUFFLE’ AL LIMONE)

From my grandma’s memories, one of the most delicious and amazing recipe.

• ⅓ cup unbleached all-purpose flour
• ⅔ cup white sugar
• 1 pinch kosher salt
• 3 tablespoons unsalted butter, at room temperature
• 3 large eggs, separated
• ½ teaspoon vanilla
• zest and 2 tablespoons juice from 1 lemon
• 1 cup whole milk
• lemon zest curls, optional garnish

METHOD

1. Preheat oven to 350 degrees.
2. Sift the flour. Add the sugar, salt and butter. Using a standing mixer, blend ingredients.
3. Beat the egg yolks with a fork and add to mixture. Mix until well blended.
4. Using a handheld mixer, whip the egg whites until stiff. Fold into pudding.
5. Pour pudding mixture into a buttered soufflé dish. Place dish in a pan of hot water. Water should be about 2 inches deep.
6. Bake 25-30 minutes until a tester comes out clean. Allow soufflé to rest 30 minutes before serving. It can also be served chilled.