Pierre Koffmann

Omelette soufflée citron

Lemon soufflé omelette

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Classic Koffmann
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

Although light and delicate like a soufflé, it’s a lot easier to make this fluffy omelette and above all it will stay airy and won’t collapse. It’s also a very useful dessert for a dinner party as the omelettes can be made in advance and reheated in the oven at 120°C (250°F/Gas ½) for 20 minutes just before serving.

Ingredients

  • 2 lemons, finely grated zest of 1, the other peeled
  • 6 egg yolks
  • 250 g (9½

Method

Start by making the lemon sauce. Place the milk in a small saucepan with the lemon zest and gently bring to the boil. In a bowl, whisk the egg yolks and sugar together, until thick. Pour the boiling milk over the egg mixture, whisking continuously. Pour the mixture back into the pan over a gentle heat and cook, stirring with a wooden spoon, until the custard is thick enough to coat the back of