Skillet Lemon Soufflé
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Appears in Cook's Illustrated September/October 2009, America's Test Kitchen TV
Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert. But for brighter lemon flavor, we had to fudge another French technique.
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WHY THIS RECIPE WORKS
When developing a perfectly puffed, golden-brown soufflé recipe, we found that simply baking the mixture in a skillet resulted in a damp interior. Starting the soufflé on the stovetop and then finishing it in the oven turned out to be the i...