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Souffléed Lemon Custard

A baked lemon custard soufflé made with butter, sugar, eggs, lemon zest, juice, flour, milk, cream, and salt.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Lemon and mint are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,998 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Souffléed Lemon Custard

Oven350°F
Timeabout 50 minutes

Ingredients

Directions

Prepare the batter

  1. Preheat the oven to 350°F.

  2. In a large bowl, with an electric mixer on medium speed, cream the butter and sugar until fluffy.

  3. Add the egg yolks, one at a time.

  4. Add the lemon zest, lemon juice, and flour, stirring until just barely combined.

  5. Stir in the milk and cream until smooth.

Add the whites and bake

  1. In a separate large bowl, beat the egg whites until they hold soft-to-medium peaks, adding the salt halfway through.

  2. Fold the beaten egg whites into the custard mixture.

  3. Pour the custard mixture into a 10-inch round cake pan and set into a larger pan filled with 1-inch water.

  4. Bake for about 50 minutes, or until the custard is just set.

Cool and serve

  1. Let cool to room temperature.

  2. Serve on a plate or in a glass bowl, garnished with mint leaves or berries.

Nutrition, whole recipe (rough)

896Calories
28 gProtein
32 gFat
124 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Peppermintnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + minttop 4% of all pairs
    Smell alikemoderate
    Cooked together1,998 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites trap air for lift, and yolks thicken the custard as it sets.
Butter
Creaming with sugar traps air and adds richness and tender texture.
Sugar
Sweetens the dish and helps create a fluffy, aerated batter when creamed.
Flour
Provides light structure so the custard holds its shape after baking.
Milk
Adds moisture and softness, letting the custard set gently.
Heavy cream
Adds fat for a rich, smooth texture in the baked custard.

The step that matters

Folding the egg whites into the custard. Folding gently keeps the whites' trapped air intact; stirring or deflating them makes the soufflé dense and less risen.

Swap the mint

How well each one fits the dish's main ingredients (butter, sugar, egg, lemon, flour, milk, cream):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Tarragonfits better
  4. Mintthe original

Fit is the average pairing score against butter, sugar, egg, lemon, flour, milk, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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