准备

Make the compote

• 将所有成分混合在1夸脱的锅中。betway电子竞技俱乐部用低火煮沸并煮熟，偶尔搅拌，直到略微加厚，1至2分钟。服用温暖或寒冷。

Prepare the ramekins

• Position a rack in the lower third of the oven and heat the oven to 375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter and about 2 inches deep). Coat the insides with sugar, tapping out any excess.

制作糕点霜

• In a 3-quart saucepan, whisk together the egg yolks, milk, lemon juice, sugar, cornstarch, lemon zest, and salt. Over medium heat, whisk until the mixture bubbles, about 4 minutes; it’s OK if it’s lumpy at this point. Continue simmering while whisking until smooth and very thick, about 2 minutes more. Remove from the heat and whisk in the butter and vanilla until smooth. Transfer to a large bowl set in a larger bowl of ice water and whisk often until cooled to room temperature, about 10 minutes.

制作酥皮并组装蛋奶酥

• In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.
• 用大的硅胶刮刀搅拌糕点奶油以松开它，然后将三分之一的蛋白甜饼搅拌直至混合。轻轻折叠三分之一的蛋白甜饼，从碗的边缘开始，然后慢慢将刮刀通过糕点奶油的中间，然后回到碗的边缘，旋转碗并重复此运动，直到蛋白蛋白蛋白主要合并。如果此时有一些白色条纹，则可以。添加剩余的蛋白甜饼并折叠直至合并，没有可见的白色条纹。
• Divide the soufflé mixture evenly among the prepared ramekins and smooth the tops with an offset spatula. Run your index finger around the edges of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until a skewer inserted in the center of a soufflé comes out with just the tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’ sugar, if you like, and serve immediately with the sauce.

提前提示

You can make the compote up to 3 days ahead and refrigerate in an airtight container.

糕点霜可以提前1天，覆盖和冷藏。在进行之前，将室温带到室温。

You can prepare the soufflés to this point up to 2 hours ahead and refrigerate until ready to bake.