超易自家製士多啤梨雪糕 食譜

超易自家製士多啤梨雪糕

Cooking with Essential oil: Easy Lemon Souffle Recipe

You can never go wrong with a lemon soufflé! Warm, airy, and perfectly moist in the center, this is the ultimate delightful dessert. If you’re stuck in a rut making the same old popsicles or ice cream, you absolutely need to try this. Plus, it’s incredibly light, making it a total win if you're watching your weight but still want a sweet treat (Vegas trip prep, anyone?).

I’m also finally breaking in my new porcelain ramekins! Last time, I used clear glass custard cups, but the soufflés just didn't rise as high and overcooked way too easily. Trust me, the right dish makes all the difference.

While soufflés have a reputation for being complicated, they are totally worth the effort. The secret is breaking the process down into three simple parts: cooking the white sauce, beating the egg whites, and coating the ramekins.

Fun tip: I actually learned from my mom that you can use high-quality essential oils instead of standard extracts! I love using lemon essential oil here for that bright, completely natural flavor.

Recipe yields 4 small ramekins

Ingredients

• 1 tbsp unsalted butter 
• 1 tbsp all-purpose flour
• 1/3 cup milk
• 2 eggs, divided
• 1/2 tsp lemon essential oil or lemon extract ( I used Young Living Essential Oils)
• 1/2 tsp lemon juice
• 2 tbsp granulated sugar
• Extra granulated sugar and oil spray for ramekins

Directions

1. Preheat the oven at 390°F, coat the ramekins with oil spray and sugar.
2. put milk in the microwave for 15 seconds until it warms (time varies depending on the microwave).
3. In a small sauce pan, melt butter on low heat and then add flour, mix well. 
   
4. Add the warm milk. Mix thoroughly until thick and smooth. Move sauce pan away from the heat. Add in lemon juice and lemon essential oil, mix well. Set aside.
   
5. In a separate bowl, beat egg whites, gradually add sugar until soft peaks formed. 
   
6. Add yolks to the sauce pan mixture. Mix well.
   
7. Put 1/4 of the sauce pan mixture into the egg whites, mix well. Pour the remaining mixture to the egg white mixture. Fold until just combined.
8. Pour mixture into the ramekins, bake for 10-13 minutes, until you can see the edge turns golden brown.
   
9. Serve immediately!!

Feel free to leave me comments or questions below. Enjoy!