Ingredients
50 g butter
200 g golden caster sugar
1 lemon, zested
100 ml lemon juice (include the juice from the zested lemon)
3 eggs, separated
50 g all-purpose flour, sifted
250 ml milk
1 teaspoon vanilla extract
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
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Heat the oven to 350 degrees F. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, egg yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff and fold the mixtures together. Pour into a buttered ovenproof souffle or baking dish and put in a baking tray half filled with hot water. Bake for 45 to 50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without vanilla ice cream or whipped cream.