Lemon Challah Souffle - flour

Method

• In a small bowl, whisk the flour and cornstarch.
• In a large heatproof bowl, whisk the egg yolks and whole egg with 3/4 cup of the milk and three-fourths of the flour-cornstarch mixture until smooth.
• Gradually whisk in the remaining flour mixture until smooth.
• In a medium saucepan, combine the remaining 1 1/4 cups of milk with 1 1/2 teaspoons of the granulated sugar and bring to a boil, whisking.
• Slowly pour the hot milk into the egg mixture and whisk constantly until smooth.
• Whisk in the butter until melted.
• Add the lemon juice and zest and fold in the challah.
• Refrigerate until cooled.
• Preheat the oven to 375 and butter a 9-by-13-inch baking dish.
• Dust with granulated sugar, tapping out the excess.
• In the bowl of a standing mixer fitted with a whisk, beat the egg whites with the cream of tartar until soft peaks form.
• Gradually add the remaining 3/4 cup of granulated sugar in a steady stream and beat at high speed until the whites are firm and glossy.
• Fold the meringue into the challah custard until no streaks of white remain.
• Transfer the mixture to the prepared baking dish.
• Bake the souffle in the center of the oven until risen and golden, about 45 minutes.
• Let rest for 10 to 30 minutes.
• Dust with confectioners' sugar and serve.