Sunday, July 17, 2011

Lemon Souffle

Everyone keeps talking about how difficult souffle is to make. There are two challenging steps in the process.

The first being the mixture that gets poured into the ramekins.

The second is the amount of time it takes for the souffle to bake in the water bath.

One thing that I do not see online or in books is that nobody says that the mixture can be frozen before it is baked. This allows the person making it to hold it until they are ready to bake it for guests when ever they want. Stay tuned and I will attach a recipe with instructions.