Skillet Lemon Soufflé
11 comments
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.
has video
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...
