SHOPPING LIST: Cooking Skills: Eggs 2, Chapter 9 (Curds, Soufflés and Putting It Together)

Eggs: the three recipes use 9 medium eggs (curd 2 eggs and a yolk; soufflé 4 eggs; lemon pudding 3 eggs), with 1 spare yolk and 1 spare white to use up elsewhere. The menu uses nests from chapter 6. The experiments use about 4 more eggs.
Choose Lion-marked eggs.

Lemon curd (10 portions)
[ ] 2 unwaxed lemons (zest and juice)
[ ] 100 g caster sugar
[ ] 50 g butter, cubed
[ ] 2 medium eggs
[ ] 1 medium egg yolk

Cheese soufflé (4 portions)
[ ] 30 g butter, plus extra for the dish
[ ] 2 tbsp finely grated Parmesan, for the dish
[ ] 30 g plain flour
[ ] 250 ml semi-skimmed milk
[ ] 80 g mature Cheddar, grated
[ ] 1 tsp Dijon mustard
[ ] 3 medium egg yolks
[ ] 4 medium egg whites
[ ] Pinch of salt, pepper and nutmeg
    Cupboard check: salt, pepper and nutmeg are probably already at home.

Lemon surprise pudding (4 portions)
[ ] 50 g butter, softened, plus extra for the dish
[ ] 100 g caster sugar
[ ] 2 lemons (zest and juice)
[ ] 3 medium eggs, separated
[ ] 50 g self-raising flour
[ ] 300 ml semi-skimmed milk