Lemon Raspberry Souffles Recipe

How to make it

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• **You will need 6 ramekins OR custard cups, 3/4 to 1 cup capacity
• Whisk egg yolks, 4 tablespoons granulated sugar and the flour in a medium saucepan until blended.
• Heat milk in 2-cup glass measure in the microwave until it comes to a simmer.
• Whisk hot milk in a thin stream into yolk mixture until smooth.
• Cook over medium low heat, whisking slowly and constantly until mixture starts to bubble and thickens, about 5 minutes.
• Scrape mixture into a large bowl.
• Whisk in lemon zest and juice and 3 tablespoons confectioners' sugar until well blended.
• Place a piece of plastic directly on the surface of the souffle base.
• Cool to room temperature, about 30 minutes.
• Heat oven to 400 degrees F.
• Butter and coat ramekins with 2 tablespoons granulated sugar, making sure to tap out excess sugar.
• Place ramekins on a rimmed baking sheet.
• Add 6 to 8 raspberries to bottom of each ramekin.
• Beat egg whites and cream of tartar in a large bowl with a mixer on medium speed until soft peaks form.
• Gradually beat in remaining 2 tablespoons granulated sugar.
• Continue to beat until stiff, glossy peaks form.
• Stir 1/4 of the egg white mixture into yolk mixture to loosen.
• Fold in remaining egg whites until just blended.
• Spoon souffle mixture into prepared ramekins.
• Level tops.
• Bake 15 minutes OR until puffed and tops are lightly browned.
• Dust with confectioners' sugar
• Serve IMMEDIATELY.