Lemon soufflé

1 serving


Put the oil in a saucepan, put on a low heat and stir with the flour, making sure that it does not roast. Boil milk with a pinch of salt, pour into flour and mix out a smooth, homogeneous mass. Chill it slightly and add 120g sugar, egg yolks (one at a time), vanillin, juice and grated zest from a whole lemon. Mix the mass well again and introduce egg whites into it, beaten with 30 g of powdered sugar. Grease the cake or muffin tin with butter, sprinkle with sugar, fill with the cooked mass and, without covering the lid, put in a bowl of hot water, and the latter in an oven. Cook the syrup from the remaining sugar and 200g of water. Peel the lemon, cut into thin circles and stir with a little cooled syrup. Add rum to this gravy and serve to soufflé. In the same way, you can make orange souffle, replacing lemons with oranges.