Skillet Lemon Soufflé

From America's Test Kitchen Season 10: Sensational Skillet Recipes

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 ideal approach, resulting in a skillet soufflé recipe… read more

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 ideal approach, resulting in a skillet soufflé recipe with a light, moist, creamy interior from top to bottom.

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Serves 6

Don’t open the oven door during the first seven minutes of baking, but do check the soufflé regularly for doneness during the final few minutes in the oven. Be ready to serve the soufflé immediately after removing it from the oven. A 10-inch skillet is essential to getting the right texture and height.

Ingredients

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