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1 + 1/4 cup 10% cream, divided
1/3 + 2 tablespoons sugar, divided
3 egg yolks
1/3 cup all purpose flour
zest from 1 lemon
1 teaspoon thyme, finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
4 egg whites
powdered sugar, for dusting
Preheat oven to 350 degrees. butter & sugar each ramekin. in a saucepot over low heat add 1 cup of cream. bring to a low simmer. In a mixing bowl whisk remaining cream, 1/3 cup sugar, egg yolks, flour, lemon zest & thyme.
Temper in mixture to the heated cream & place back on the stove top. whisk constantly until mixture thickens, about 60 seconds. remove from heat, stir in butter & vanilla. let cool while you prepare the egg whites.
Whisk egg whites to a soft peak. add remaining 2 tablespoons of sugar and whisk to a stiff peak.
Gently fold (do not stir) in egg whites to the cooled batter.
Divide evenly between the six ramekins & bake for 20 minutes. or until the souffles puff.
Dust with powdered sugar & serve immediately.
Recipe and pictures by Modest Marce: see it here.