• Ingredients: 36
  • Serves: 6

Hot lemon souffles with unsalted butter, sugar, fresh lemon juice, finely minced lemon peel, large eggs, separated.



  • Measuring cups
  • Large roasting pan
  • 7 x 11-inch glass or porcelain baking dish
  • Cutting board
  • Bread knife
  • Paring knife
  • Zippered-top plastic bag
  • Electric mixer fitted with paddle attachment
  • Wooden spoon
  • Wire rack


  • 3/4 cup golden raisins
  • 3 to 4 day-old croissants
  • 3 cups whole milk
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup sugar
  • 1 vanilla bean


For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Butter six 3/4-cup ramekins; dust with sugar. Melt 1/2 cup butter in heavy medium saucepan over medium-low heat.

    For this step you will need

  2. Step 2 Add sugar and stir until mixture is opaque, about 2 minutes. Stir in lemon juice and lemon peel. Whisk in yolks.

    For this step you will need

  3. Step 3 Cook over medium-low heat until mixture thickens and thermometer registers 180°F, whisking constantly, about 12 minutes (do not boil).
  4. Step 4 Position rack in center of oven and preheat to 400°F. Using electric mixer, beat egg whites in another large bowl until stiff but not dry.

    For this step you will need

  5. Step 5 Fold 1/4 of beaten egg whites into lemon mixture to lighten. Fold remaining beaten egg whites into lemon mixture.

    For this step you will need

  6. Step 6 Divide souffl° mixture among prepared ramekins. Place filled ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins.

    For this step you will need

  7. Step 7 Bake souffl°s until golden brown on top, about 14 minutes. Using tongs as aid, remove souffl°s from water and serve immediately.

Nutrition information

Calories 285 Carbohydrates 27 g (9%)
Fat 19 g (29%) Protein 4 g (9%)
Saturated Fat 11 g (54%) Sodium 50 mg (2%)
Polyunsaturated Fat 1 g Fiber 0 g (1%)
Monounsaturated Fat 5 g Cholesterol 165 mg (55%)