Lemon Challah Souffle

Adapted from Michael Symon

Dessert or side dish? Not sure, I say both and for leftovers too!
3/4 cup all-purpose flour
1/4 cup cornstarch
4 large egg yolks
1 large egg
2 cups vanilla soymilk
3/4 cup plus 1-1/2 teaspoons granulated sugar, plus more for dusting
2 tablespoons unsalted margarine, softened
1/2 cup lemon juice
1 teaspoon finely grated lemon zest
4 cups 1/2-inch-cubed challah (1/2 pound)
6 large egg whites
1/4 teaspoon cream of tartar
Confectioners’ sugar, for dusting

In a small bowl, whisk the flour and cornstarch. In a large heatproof bowl, whisk the egg yolks and whole egg with 3/4 cup of the soymilk and three-fourths of the flour-cornstarch mixture until smooth. Gradually whisk in the remaining flour mixture until smooth.

In a medium saucepan, combine the remaining 1 1/4 cups of soymilk with 1 1/2 teaspoons of sugar and bring to a boil, whisking. Slowly pour the hot soymilk into the egg mixture and whisk constantly until smooth. Whisk in the margarine until melted. Add the lemon juice and zest and fold in the challah. Refrigerate until cooled.

Preheat the oven to 375° and grease a 9-by-13-inch baking dish.. In the bowl of a standing mixer fitted with a whisk, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 3/4 cup of sugar in a steady stream and beat at high speed until the whites are firm and glossy. Fold the meringue into the challah custard until no streaks of white remain. Transfer the mixture to the prepared baking dish.

Bake the soufflé in the center of the oven until risen and golden, about 45 minutes. Let rest for 10 to 30 minutes. Dust with confectioners’ sugar and serve.

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