Chilled Lemon Souffles With Caramel Sauce - vegetable oil

Method

• Lightly oil six 3/4-cup souffle dishes or custard cups; set aside. Pour 1/4 cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
• Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium-high heat until mixture boils and thickens, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.
• Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until instant-read thermometer inserted into mixture registers 140°F, about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.
• Divide lemon custard among prepared souffle dishes; level off tops with back of knife. Refrigerate souffles uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.).
• Run small knife around souffles to loosen. Place small plate atop 1 souffle and invert. Using both hands, hold plate and souffle dish tightly together and shake gently, allowing souffle to settle on plate (if souffle does not release from dish, place bottom of souffle dish in 1 inch of warm water for 20 seconds). Repeat with remaining souffles. Spoon room-temperature Caramel Sauce generously over top of each souffle and serve.