Yield
Serves 6

How to Make It

Step 1

Preheat oven to 375°. Butter 6 ramekins, 1 1/4- to 1 1/2-cup size. Set in a rimmed baking pan.

Step 2

Melt butter in a medium saucepan over medium-high heat. Whisk in flour, then half-and-half and 1/3 cup sugar. Cook, whisking, until mixture boils; boil 30 seconds more. Remove from heat and whisk in zest and juice until smooth. Whisk in egg yolks.

Step 3

In a large bowl of a mixer, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until whites hold straight peaks when beaters are lifted.

Step 4

Fold 1/4 of whites into yolk mixture, then fold all of yolk mixture into rest of whites. Spoon into ramekins (they'll be nearly full).

Step 5

Bake until soufflés no longer jiggle when gently shaken, 15 to 18 minutes. Serve immediately.

Step 6

Note: Nutritional analysis is per serving.

Marinus, Bernardus Lodge, Carmel Valley, California

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