Make Ahead Tips
You can make the compote up to 3 days ahead and refrigerate in an airtight container.
The pastry cream can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before proceeding.
You can prepare the soufflés to this point up to 2 hours ahead and refrigerate until ready to bake.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I have made these twice, and the flavor is wonderful. I have had the same problem as a previous reviewer that mine fall after coming out of the oven. I'm wondering if I don't whip the egg whites long enough? I am perplexed by the reviewer that said they are too light and she prefers a rich dessert. Then don't make a souffle!
Beautiful, delicious, and really easy to make, these compote-topped souffles combine light, tart lemon with sweet sauce. The contrasts in taste, texture, and appearance are fabulous. I made these for a dinner party with friends, served them warm, and we were all delighted. The accompanying video was most helpful: clear, methodical, and visually appealing. Great presenter. Thanks for the recipe; it's a keeper!
Followed the recipe well, they rose well but also fell after coming out of the oven. My personal bias is that they are too light, and I like rich desserts not light ones. Texture is very good.
Followed the recipe pretty closely except my ramekins are larger, or didn't make 8. Nice lemon flavor - not overpowering and not too sweet. It was great having them made ahead and then baking while we had the main course.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.