Preparation
制作组合
- Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Serve warm or cold.
准备Ramekins
- 将架子放在烤箱的下三分之一中,然后将烤箱加热至375°F。大量黄油八盎司。Ramekins(直径3-1/2英寸,深约2英寸)。用糖涂上内部,挖掘任何多余的东西。
Make the pastry cream
- 在3夸脱的锅中,将蛋黄,牛奶,柠檬汁,糖,玉米淀粉,柠檬皮和盐搅拌在一起。用中火搅拌,直到混合物气泡大约4分钟;可以在这一点上笨拙。继续搅拌时继续搅拌直至光滑且非常厚,大约2分钟。从火上取出,然后在黄油和香草中搅拌直至光滑。转移到一个大碗中,将其放在较大的冰水中,经常搅拌直至冷却至室温,约10分钟。
Make the meringue and assemble the soufflés
- 在装有搅拌附件(或使用手持电动搅拌机的大碗中)安装的立式搅拌机中,高速搅拌蛋清,直到泡沫状约30秒钟。在电动机运行的情况下,加入牙垢奶油,继续跳动,直到气泡变小,白色几乎形成柔软的峰,再增加30至60秒。在电动机仍在运行的情况下,添加糖果糖1 TBS。一次击打,直到白人卸下搅拌器时,要握住光泽,尖的,僵硬的峰值,大约30秒钟。如果峰顶垂坠,将它们搅拌到僵硬的峰上,以避免过度敲打。
- Stir the pastry cream with a large silicone spatula to loosen it, then stir in a third of the meringue until combined. Gently fold in another third of the meringue by starting at the edge of the bowl and slowly bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl, rotating the bowl and repeating this motion until the meringue is mostly incorporated. It’s OK if there are a few white streaks at this point. Add the remaining meringue and fold until just combined, leaving no white streaks visible.
- 将蛋奶酥的混合物均匀地划分在准备好的小模子中,并用偏移刮刀将顶部平滑。将食指绕在小模子的边缘上,以创建浅沟。将Ramekins放在一个大的带框的烤盘上,烘烤,直到插入蛋奶酥中心的串串出来,只有尖端仍然湿了15至20分钟。如果您愿意的话,用糖果糖将蛋奶酥撒粉末,并立即与酱汁一起食用。
Make Ahead Tips
您可以提前三天制作蛋白,并在密封的容器中冷藏。
The pastry cream can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before proceeding.
您可以在此处准备2个小时的时间,然后冷藏直到准备烘烤。
Write a Review