Wednesday, January 30, 2013

Lemon Souffles with Mulberries : Bake-Along #39 - Theme : Souffles

It's Bake-Along #39 today, and the theme is Souffles, Lena's selection. And a very nice choice. I have seen many souffles recipes and have always wanted to try at making souffles "one of these days" and so glad that Lena has chosen this theme. 

It was not easy to select a recipe as there are so many variations of Souffles that I've thought of making, wanted to try a few, but I'm really short of time. I've made this at the last minute yesterday, mixed the souffles in the afternoon, kept the ramekins in the fridge for a few hours, and baked them after dinner! I was pretty busy lately and have kept delaying the making of Souffles countless times. There was one chocolate souffle that I've been meaning to make for so long, but it requires some extra steps, so that will have to wait for another day. So for this theme, I have chosen a simple and delightful souffle, using one of my favourite ingredients, lemons! 

The original recipe is Lemon Souffles with Boysenberries, but I have used some frozen mulberries which I have been collecting for several months from my kind neighbour's mulberry tree.  A teaspoon of boysenberry jam which I have replaced with my own homemade plum jam, is placed at the bottom of the ramekin together with some frozen mulberries. 

Frozen mulberries

The lemon pudding is cooked and the beaten egg whites are mixed in with the warm lemon pudding. This mixture is then poured into the ramekins until it fills to the top.  I then chilled the ramekins in the fridge for a few hours and baked them at night after dinner. You can of course baked them immediately instead of chilling them. This recipe only yields 5 ramekins instead of 6 as stated. And this recipe uses only 3 eggs, unlike other recipes that calls for at least 4 eggs or more.

There's no need to bring the pudding to room temperature, preheated the oven at 400F and bake the ramekins taken straight out from the fridge for about 14 minutes until puffed and top is golden. I baked mine for 18 minutes, because that was what I thought I've read from the recipe! I was excited to see whether will these puffed up like a Souffle should! And gosh, these really puffed up beautifully! It looks so delicate and simply delightful to me!

Sprinkled with some sifted powdered sugar over and serve immediately. They will deflate about 5 minutes after baking! So these photos was taken in a hurry!

Very nice when eaten warm, immediately after baking! The lemony taste is just subtle but really nice, smells lemony delicious while it is baking, and goes so well with the plum jam and mulberries. The texture of the souffle is so fluffy and soft, it is like eating lemon-flavoured "clouds"!!  haha!  Best eaten when it is still warm, as when it deflates and no longer warm, it would not be as nice. This is the first time I'm eating Souffle, and this is the type of dessert that you would only eat, maybe only one ramekin serving. I'm glad that I've tried at making Souffle! I love seeing the puffed look! Thanks, Lena, for an interesting selection!

Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

Bake-Along will be taking a break in February and shall be back in March with the next bake, Banana Nut Bread, from The Williams-Sonoma Baking Book or here. The linky will start on 4th March right up to 13th March. Do join us, everyone's welcome.


A friendly reminder when linking to our blog hop :
1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (JoyceLena or Zoe)
2. Please link only new and current post, related to the current bake or theme provided by us. Unrelated post will be deleted.
3. Feel free to display our Bake-Along badge in your post.

Lemon Souffles with Boysenberries
(adapted from Bon Appetit Desserts Cookbook, Barbara Fairchild)
Makes 6
6 teaspoons seedless boysenberry jam (I use homemade plum jam)
24 frozen boysenberries or blackberries (I use frozen mulberries)
2 tablespoons finely grated lemon peel
3/4 cup sugar, divided
1 tablespoon cornstarch
3/4 cup whole milk
3 large eggs, separated, room temperature
2 tablespoons (1/4 stick) unsalted butter
5 tablespoons fresh lemon juice
powdered sugar
  1. Preheat oven to 400F. Butter six 3/4-cup ramekins, coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet.
  2. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and egg yolks. Add butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.
  3. Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture over berries; fill to top. 
Do Ahead : Can be assembled up to 4 hours ahead. Chill.

Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over souffles and serve.
(I baked mine for 18 minutes)


To join our blog hop, click on the link to get the codes :
get the InLinkz code


  1. a lemon souffle! Now that is music to my ears! It sounds amazing and refreshing and just delicious- especially with the berries

  2. Love this lemony citrus flavour souffles with the added berries in it. It must taste heavenly delicious.

  3. Oh wow, lemon souffles! I would love to try this with the refreshing flavours. Yes its very hard to take pictures of souffles... I had to snap mine in a hurry too. Will post it up over the next couple of days.

  4. Hi Joyce,

    Your souffles look very professional made! They have very nice flat top and well risen from the ramekins. My husband and I didn't like souffle at all and so I cheated by making a chocolate-cake kind of souffle. Sorry... no flat top and risen edges...

    You are right that there is so many recipes to choose and don't know which to bake and so I have baked two kinds and will be posting another one soon. This another one is kind of fail-proof... no need to rush to take pictures !??


  5. Joyce, I have never eaten a souffle before but have seen it on TV. Gordon Ramsay makes such a big fuss over souffles on Masterchef heh..heh...I must try it soon. Thanks for letting us know that it can be baked straight from the fridge. This is exciting!

  6. Ooo Joyce, your souffle rose nicely... I love eating souffle too.

  7. Yummy soufflé & love the added homemade plum jam with frozen mulberries! I bet this is delicious unlike most of the soufflé that has that egg-y taste which I'm not keen of. My hubby & kids love soufflé but not me. I would love to join in the fun & make a soufflé for this event just for my hubby & boys. Since my elder son is sick so I'm pretty much stucked at home & find sometime to bake today ! Keeping my fingers cross that I won't be sick too! LOL Have you tried chill soufflé, Joyce?

  8. Joyce, this week's of bake along is souffle and it is also something that I want to try for a long time. I have few recipes, one of them is lemon souffles; I have read of important tips before but yet taking any action. After reading Lena's experience of making the souffles, now I'm scared, haha, it may sound like a simple recipe but in action, it is a different story. Your lemon souffles were baked so successfully! Imagine me of being rushing here & there to get some good shots of the picture?

  9. i'm so jealous - you have mulberry trees in your neighbour's house! your souffle looks really nicely risen - wish I could try the combination of mulberry and lemon!

  10. Lemon Souffles with Boysenberries looks like pudding to me. It looks yummy and nice, but it is too complex and sophisticated for me, Joyce.

  11. I just had passion fruit souffles at Lena's pondok, now coming by to enjoy yours.


    1. Haha... Same here... and before Lena's, I had Chocolate Soufflés at Zoe's place. Haha...

  12. Please, joyce, make a coffee, I'm just coming to taste one of those fabulous cakes ! :)

  13. Nice soufflé with lemony flavour and fresh berries. I wish to have one now!

  14. when i was reading some of the recipes, i was surprised to learn that we can keep the batter in the fridge ..before that i always thought that we must send it straight to the oven becos of the beaten egg whites. Your souffle is really nice, despite you said you didnt do the finger work round the ramekin..aand lemon..i was thinking of making a lemon too but not pudding type..great job, joyce !

  15. Lemon souffle sounds so refreshing and the colour looks so good. Thanks for the recipe, I have never made souffle before but will choose your recipe if I ever decide to make one.

  16. The blueberries inside make for a nice surprise!

  17. I love lemon dessert anthese look perfect and delicious and love mulberries!:)

  18. Yours look really good! I love lemon dessert too so I know I am going to enjoy this! I too have been very busy and still have not baked any CNY cookies!

  19. They look so beautifully puffed up and irresistible!

  20. Joyce , this is my second taste test :D Lemon and berries sounds really good . Well risen and just simply delicious . Well done !!!

  21. We think alike! I just made some lemon and blueberry cupcakes. Thank you for sharing...and for your kind and generous words. I hope you have a beautiful weekend with good food and friends.

  22. So fluffy and beautiful- the perfect souffle! I love the lemon and berry combination. :)

  23. I have the same bon appetite book bought at big bag wolf two years ago :)