Lemon Souffles With Boysenberries
- 6 teaspoons seedless boysenberry jam
- 24 frozen boysenberries or blackberries
- 2 tablespoons finely grated lemon peel
- 3/4 cup sugar, divided
- 1 tablespoon cornstarch
- 3/4 cup whole milk
- 3 large eggs, separated
- 2 tablespoons (1/4 stick) butter
- 5 tablespoons fresh lemon juice
- Powdered sugar
- Preheat oven to 400u0b0F. Butter six 3/4-cup ramekins; coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. Add 2 tablespoons butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.
- Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture atop berries; fill to top. Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over.
boysenberry jam, frozen boysenberries, lemon peel, sugar, cornstarch, milk, eggs, butter, lemon juice, powdered sugar
Taken from www.epicurious.com/recipes/food/views/lemon-souffles-with-boysenberries-241606 (may not work)