Anne Burrell's Lemon Souffls Secrets of a Restaurant Chef Food Network

Chef Anne knows the tricks to baking light-as-air Lemon Souffls, finished with silky Creme Anglaise. It's much easier to make than you think!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor yet never froufrou or scary Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.

Lemon Souffls
RECIPE COURTESY OF ANNE BURRELL

Level: Intermediate
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 6 servings

Ingredients
4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the ramekins
3/4 cup sugar, plus more for coating the ramekins
3 tablespoons all-purpose flour
1/2 cup milk
4 eggs, separated plus 2 more whites
3/4 cup fresh lemon juice
1 lemon, zested
Kosher salt
Creme Anglaise, recipe follows

Creme Anglaise:
2 cups heavy cream
1/2 vanilla bean
1/2 cup sugar
3 egg yolks

Directions

Special equipment: six 8-ounce ramekins

Preheat the oven to 400 degrees F.

Melt 2 tablespoons butter in a small saucepan. Brush the inside ramekins with butter and then dust with sugar. Reserve the ramekins in the fridge.

Melt the remaining 2 tablespoons butter in the saucepan and add the flour. Cook for 1 to 2 minutes and whisk in the milk and add 3/4 cup sugar.

Cook for 2 to 3 minutes. Remove from the heat and let cool. Whisk in the egg yolks, 1 at a time. Add the lemon juice and zest and reserve.

Put the egg whites and a pinch of salt in a mixing bowl. With an electric mixer, beat the egg whites to stiff peaks.

Using a rubber spatula, scoop one-third of the egg whites into the lemon mixture. Gently and quickly fold the whites in. Repeat this process 2 more times with the remaining whites. Be sure that the whites are fully combined and there are no streaks.

Carefully spoon the mixture into the chilled ramekins until they are about three-quarters of the way full. Run your finger around the rim of the ramekin to make sure that the edges are clean.

Place the filled ramekins on a sheet tray and into the preheated oven. Bake the souffles until the souffles have risen straight and tall over the rims of the ramekins, 13 to 15 minutes.

Serve immediately, topped with Creme Anglaise.

Creme Anglaise: Place the heavy cream in a small saucepan. Split the vanilla bean down one side and scrape the seeds out and put them in the heavy cream. Whisk in half the sugar. Place the pan on a medium heat and bring it to a boil.

While the cream is heating, whisk together the egg yolks and remaining sugar.

When the cream comes to a boil, pour half of it into the egg and sugar mixture, whisk it and then pour it IMMEDIATELY back into the saucepan.

Whisk to combine.

Bring the sauce to a boil and immediately remove it from the heat and chill.

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Anne Burrell's Lemon Souffle | Secrets of a Restaurant Chef | Food Network
https://youtu.be/QxT-m2kgymY