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Individual Lemon Soufflés with a Red Sauce

A baked lemon soufflé served hot with strawberry sauce.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Individual Lemon Soufflés with a Red Sauce

Oven400°F
Time16 minutes

Ingredients

Directions

Prepare

  1. Heat oven to 400°F.

  2. Spread six 1‑cup ramekins with butter, then coat with 4 tablespoons sugar.

  3. Place ramekins on a baking sheet with sides.

Make the custard

  1. In a saucepan, whisk yolks with 4 tablespoons sugar until blended, then whisk in flour until blended.

  2. Heat milk in a saucepan until it comes to a boil.

  3. Whisk hot milk into yolk mixture until smooth.

  4. Cook until mixture starts to bubble and is very thick.

  5. Scrape mixture into a bowl, then whisk in zest, juice and confectioners sugar until blended.

Whip and bake

  1. Beat egg whites and cream of tartar in a bowl until soft peaks form, then beat in the remaining sugar until stiff glossy peaks form.

  2. Fold 1/4 of the egg‑white mixture into yolk mixture to loosen, then fold in the remaining egg‑white mixture.

  3. Spoon soufflé mixture into ramekins.

  4. Bake 16 minutes or until puffed and browned.

  5. Dust with confectioners sugar and serve hot with strawberry sauce.

Nutrition, whole recipe (rough)

896Calories
28 gProtein
32 gFat
124 gCarbs
What these numbers assume: 7 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

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

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

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

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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 (yolks and whites)
Yolks thicken the custard base and whites whip into foam that lifts the soufflé.
Flour
Thickens the milk and yolk base so the custard holds its structure.
Milk
Forms the liquid base of the custard that the whites are folded into.
Sugar
Sweetens the soufflé and stabilizes the whipped egg whites.
Lemon juice
Adds acidity that brightens the flavor of the custard.
Cream of tartar
Acid that helps egg whites whip to a stable, glossy foam.

The step that matters

Folding the egg whites. Whites hold air only while whipped; folding gently in two additions keeps the air bubbles intact so the soufflé rises. Overmixing deflates the foam and results in a flat soufflé.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against butter, sugar, egg, 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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