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DSCN5965Well, as those of you that know me know, yesterday was the ‘Day of the Doctor!’ [For the non-nerds, it was why something funny happened to the Google homepage.]  I’ve got tickets to see it tomorrow in theaters in 3-D, so I’m staying as far away from the internet as humanly possible to avoid ‘spoilers.’

riverBut, having to wait hasn’t dampened my spirits completely and I felt that celebratory dessert was in order!  Since Fish Fingers and Custard didn’t sound as delicious, I decided to channel the Souffle-Girl and make some lemon souffle for dessert.  While I didn’t save the world or defeat an alien army, I think Clara would be proud, none the less.

Souffle is such a wonderful dessert; the ingredients are simple and cheap plus it’s low in fat and carbohydrates.  I think it’s just magical how souffle puffs up into a light and airy wonder in the oven.  The only draw back is that the recipe is a little challenging.  The techniques are simple but the ingredients have to be combined in a certain way.  I’m listing the ingredients in weight, because it has to be precise.  Don’t be scared by souffle, anyone can do it!  Just remember to be careful and read the recipe before hand.  Hope you like it!

Be sure to eat your souffle right out of the oven, before it falls!  It will always be tasty, but it’s only fluffy perfection for a few minutes after it comes out of the oven.

Lemon Souffle

Makes 6 – cost approx $.19 each


  • 1 1/2 oz butter, room temperature ($.28)
  • 1 1/2 oz flour ($.03)
  • 3 oz sugar, divided ($.12)
  • 1 cup milk ($.19)
  • 4 eggs, separated ($.50)
  • 1 lemon, zest and juice, used separately ($0, I know someone who knows someone who has a prolific lemon tree!)

See, simple ingredients, right?  Now preheat your oven to 375 F and butter and sugar 6 1/2 cup ramekins or creme brulee cups.  (Or you could make one big souffle too!)

In a small bowl mash the flour and butter together to form a smooth paste.  (In fancy French terms, this is called a beure manie.)  Set aside for later.

In a small pot, heat the milk, 2 oz of sugar and the lemon zest and bring to a gentle boil.  Turn the heat down to very low and whisk in the flour and butter paste until it’s smooth and the mixture is thickened.  Remove from the heat.  Whisk in the egg yolks, one at a time and then whisk in the lemon juice.  Set aside for later.

Whip the egg whites to soft peaks and then add in the remaining 1 oz of sugar.  Continue whipping the egg whites until you have stiff peaks.  Gently fold the egg whites into the lemony mixture you set aside earlier.

Before baking...

Before baking…

Pour the souffle mix evenly into your prepared ramekins and bake at 375 F for 15 minutes or until risen and fluffy.  Grab a spoon and dig right in!

After baking!

After baking!