Up next in 10
Meyer Lemon Soufflé Recipe - Paula is showing how to make a soufflé, and this lemon dessert recipe is the perfect spring dessert idea.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Meyer Lemon Soufflé Recipe: https://www.pauladeenmagazine.com/meyer-lemon-souffle/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:02
- I am gonna share with y'all today,
0:04
or I'm gonna try to share with y'all today,
0:07
a dish that I love so much.
0:11
Souffles.
0:14
And I had asked my friends at my magazine, you know,
0:17
if they would please put in a souffle recipe.
0:21
Well, they did.
0:23
And it's in this issue.
0:25
This is on the stand right now.
0:27
Isn't it, y'all?
0:28
- [Theresa] Yes, ma'am.
0:29
It's the- - "Southern Suppers"?
0:31
- [Theresa] Mm-hm.
0:32
- Well, this is what I'm gonna prepare for us,
0:36
a lemon souffle.
0:39
So I wanna tell y'all...
0:40
All right, now.
0:41
The recipe calls for you to take your brush
0:46
and brush the butter using bottom-to-top strokes.
0:51
I don't know what difference that makes,
0:53
but I'm doing what they say.
0:55
'Cause it's been years, honey.
0:58
In fact, Art Smith
1:04
has a restaurant in Washington.
1:05
He has one somewhere else too.
1:07
And I can't remember the name of it,
1:11
but one time I was up in Washington, DC,
1:15
and we went to his restaurant,
1:16
but he also had us to his house, Michael and me,
1:19
for dinner,
1:21
and, oh, it a wonderful dinner.
1:23
I can't remember exactly what he prepared,
1:25
but it was delicious.
1:30
And after we got through eating,
1:31
he jumped up and started doing...
1:32
I said, Art, what in the world are you doing now?
1:35
He said, well, I got, I'm making our dessert.
1:38
And I said, oh, what is it?
1:39
And he said, a lemon souffle.
1:43
Well, honey, it was all I could do
1:50
not to ram my tongue down in that dish and lick it.
1:55
So if y'all ever get a chance to go
1:57
to one of Art Smith's restaurants,
1:59
you need to do that.
2:01
All right. So.
2:04
I have taken my dish
2:09
and buttered it.
2:11
Now I'm going very gently try to...
2:16
shake some sugar in there.
2:21
And I'm just gonna try to beat off the excess.
2:25
So it's kind of like, you know,
2:27
shortening and flour in a pound cake.
2:32
All right.
2:34
So let's see.
2:37
There we go.
2:39
Okay, so our dish is ready.
2:45
And now our next step is...
2:49
Art made this look so simple, y'all.
2:51
He had this thing...
2:54
He had us eatin' souffle in 20 minutes.
2:59
It was so quick.
3:00
- [Theresa] Do you think
3:01
you're gonna have it done in 20 minutes?
3:03
- No.
3:03
(Paula chuckling)
3:04
No!
3:06
All right.
3:07
I'm gonna take my flour,
3:09
my sugar,
3:12
and my salt.
3:15
And I'm gonna sift that using my whisk.
3:20
And this whisk acts almost like a sifter.
3:28
All right.
3:31
And the next thing I'm gonna put in is
3:33
about a fourth of a cup of milk.
3:38
Maybe a little bit more than that.
3:45
And I'm gonna whisk this together.
3:49
You know, you can make savory souffles too,
3:54
but honey, given a choice, I want a sweet souffle, please.
3:58
Please.
4:01
All right, now the next thing I'm gonna do
4:05
is add our four egg yolks.
4:09
And while I'm doing that, I'm gonna come over here,
4:12
and I'm gonna put a cup of milk in our saucepan.
4:16
And I'm gonna turn that on kind of more to the low side.
4:21
And I don't wanna boil this, but I wanna scald it.
4:25
So scalding is just when you're...
4:30
The rim is about to start bubbling.
4:35
So I'm gonna beat this until it's smooth as I can get it.
4:39
(Paula beating eggs)
4:53
Okay. That looks pretty smooth, doesn't it?
4:57
That looks smooth to me.
5:04
Okie doke.
5:06
And now we just gonna wait for this
5:12
to come to a scalding stage,
5:15
and then we're gonna mix this thing all together.
5:16
We're gonna put it in the oven,
5:18
and it's gonna be fabulous.
5:19
I hope!
5:21
(Paula laughing)
5:22
Our milk is scalded.
5:24
You know, it wasn't boiling,
5:26
but you can see where it started bubbling around the edges.
5:30
So I'm gonna pour about half of this hot milk
5:35
into our flour mixture.
5:39
(Paula beating the eggs)
5:40
And it's like, we kind of tempering those eggs,
5:46
because we don't want scrambled,
5:49
lemon scrambled eggs.
5:53
All right, just a little bit more.
6:01
And now we're gonna put this back into the pot
6:10
with the rest of the hot milk.
6:16
How about this?
6:18
(Paula chuckling)
6:20
I'm gettin' my exercise.
6:26
Make sure...
6:30
that I get every drop of this out.
6:35
And now to this.
6:38
I'm gonna add my lemon zest.
6:45
Mm. Ooh, it smells so good.
6:50
Mm, mm, mm.
6:52
I'm gonna add my lemon juice.
7:01
And my butter.
7:04
It's not much butter for souffles, y'all.
7:07
(Paula turning on a gas burner)
7:09
All right, and I'm gonna continue
7:14
to cook this just until it starts to thicken.
7:21
I've got the egg whites
7:25
from my four...
7:32
eggs that we separated.
7:37
Now, I'm going to plug this in.
7:41
(Paula chuckling)
7:45
I almost didn't remember to plug it in, Theresa.
7:50
All right, let's see.
7:53
Okay.
7:59
(mixer whirring)
8:06
How are you looking, girlie?
8:07
- [Theresa] I'm looking good.
8:08
Don't forget your cream of tartar.
8:09
I think it tells you to add that to the egg whites.
8:11
- Yeah. All right.
8:12
Let me see.
8:14
(mixer whirring)
8:20
Yes.
8:21
They want 'em all together.
8:25
So that's like a fourth a teaspoon
8:26
of cream of tartar.
8:28
And our instructions say to whip it on low.
8:33
(mixer whirring)
8:35
And then go to high.
8:37
(beaters hitting side of the bowl)
8:41
I'm gonna kind of slowly add my sugar to my egg whites.
8:50
Now, it's important when you're making a merengue
8:53
to make sure your beaters are spotlessly clean
8:57
and your bowl.
8:58
Because if there's anything
9:01
that can get in those egg whites,
9:03
they will play with it and mess it up.
9:06
(beaters hitting the side of the bowl)
9:09
Now in the recipe, it will tell you,
9:11
if you over-beat your egg whites,
9:13
there's a good chance that your souffle won't make,
9:18
so you just don't wanna beat them until they're dry,
9:22
but you do wanna beat 'em until it forms stiff peaks.
9:28
Okay, we're down to the last step.
9:33
And it seems like it's taken me
9:34
an awfully long time to do this.
9:38
But I think once I've done it,
9:40
in the recent past,
9:45
that I won't be as slow with it next time.
9:47
All right, so I'm gonna add about one cup
9:52
of our merengue into our custard.
10:02
And I'm gonna just try to do this gently
10:06
until it's completely combined.
10:22
Now, if this doesn't turn out, y'all,
10:24
I'm gonna show it to you anyway.
10:26
(Paula chuckling)
10:33
Because this is not trick-you cooking.
10:41
I don't want to try to trick anybody.
10:45
All right, I think that's completely combined.
10:49
Now we're just gonna put the rest of it in there.
10:54
These egg whites look beautiful.
10:58
And then I'm just gonna gently fold...
11:04
them into the...
11:06
(spoon rapping against the bowl)
11:10
into the rest of the custard mix.
11:13
(spoon rapping against bowl's edge)
11:17
And the fold, it's down and over, down and over,
11:22
down and over.
11:25
I think it's good.
11:33
- [Theresa] I have faith that this is gonna be fabulous.
11:36
- [Paula] I hope.
11:37
- [Theresa] What do you think, Eddie?
11:38
- [Eddie] Looks good.
11:39
Looks...
11:41
- [Paula] Eddie's smart.
11:42
He's not gonna commit yet.
11:44
(Paula laughing)
11:46
- [Eddie] I'll eat it.
11:47
- [Theresa] I trust that magazine.
11:49
- [Eddie] Whether it rises or not.
11:51
(Paula laughing)
11:52
- [Paula] I'm with you, Eddie.
11:54
(spoon rapping against bowl's edge)
11:56
- [Theresa] I'm gonna trust the magazine.
11:57
- Oh.
11:58
If it doesn't rise,
12:00
I will rise to the occasion and eat it anyway.
12:02
(Paula chuckling)
12:05
How about that?
12:10
Okay. And you wanna make sure that rim is clean.
12:14
All right, so it's ready to go.
12:17
And it says to bake this for 30 to 35 minutes
12:22
on 350.
12:26
Oh! To the souffle gods.
12:29
Please let this work.
12:33
If it doesn't, I'm eatin' it anyway.
12:36
(Paula chuckling)
12:37
I think, I think it's done, Eddie.
12:40
Uh, but it did not rise.
12:43
It started to. It wanted to.
12:47
Right there.
12:49
But like I said, it's just been a long time.
12:56
So...
12:57
It's back to the drawing board for old Paula.
13:00
(Paula chuckling ruefully)
13:02
But I say it's still gonna be good.
13:07
Look at that.
13:11
You want it like puddin' in the center.
13:16
- [Eddie] Looks good.
13:17
- Doesn't it look delicious?
13:19
And you know what, y'all?
13:20
I forgot.
13:21
I wanted to make an anglaise to pour over it
13:25
when I served everybody a bowlful,
13:30
and I forgot.
13:33
Mm.
13:35
Mm!
13:36
- [Eddie] I don't think I've ever had a souffle.
13:37
Is it like angel food?
13:39
- [Theresa] Oh, no.
13:41
- Uh-uh.
13:42
It's like...
13:49
It's like that.
13:53
I really, really, really love it so much better
13:56
with an anglaise.
13:58
And an anglaise is just like a cooked custard.
14:02
You know, and then you just pour it on top of your souffle,
14:06
and, honey, it will not your socks off.
14:09
- [Theresa] Let me tell you, that is good.
14:11
(Paula chuckling) And I've had souffles.
14:13
- Well.
14:14
- I've had lots of souffles.
14:15
That's good. - Mm.
14:18
Well, y'all, eat up.
14:22
I still got to work on it some more.
14:26
And next time, I want to do mine like Art did in the...
14:30
See, it's kind of got a puddin'-y center?
14:33
- [Eddie] So, I mean, do you, can you eat it cold too?
14:35
- Yeah, I guess you could, but...
14:37
- [Eddie] You're supposed to eat it hot.
14:39
- [Theresa] It's a hot. - Yeah.
14:40
- I mean, you're supposed
14:40
to take it right out of the oven and...
14:42
- Just like what I'm doing.
14:43
- Yeah. Dip it.
14:44
And then like she said,
14:45
a lot of 'em will have, like,
14:47
you'll pour something right on top
14:49
or in the middle of it. - Mm-hm, mm-hm, mm-hm.
14:50
- Oh, they're so good.
14:52
But I think that is a good,
14:53
I mean that...
14:54
I think there's something wrong with our dish,
14:56
to be honest.
14:57
- For being a long time, it's not bad.
15:00
- [Theresa] Uh-uh.
15:04
- So, really, it's so good.
15:06
Mm.
15:09
But, you could see where it wanted
15:10
to start puffing up right there,
15:13
but it should have been like that high.
15:20
Mm, mm!
15:24
I'm double dippin'.
15:26
(Paula chuckling)
15:28
Love y'all.
15:30
Love and best dishes.
#Food & Drink
#Hobbies & Leisure