-
1
Special equipment: six 8-ounce ramekins
-
2
Preheat the oven to 400 degrees F.
-
3
Melt 2 tablespoons butter in a small saucepan.
-
4
Brush the inside ramekins with butter and then dust with sugar.
-
5
Reserve the ramekins in the fridge.
-
6
Melt the remaining 2 tablespoons butter in the saucepan and add the flour.
-
7
Cook for 1 to 2 minutes and whisk in the milk and add 3/4 cup sugar.
-
8
Cook for 2 to 3 minutes.
-
9
Remove from the heat and let cool.
-
10
Whisk in the egg yolks, 1 at a time.
-
11
Add the lemon juice and zest and reserve.
-
12
Put the egg whites and a pinch of salt in a mixing bowl.
-
13
With an electric mixer, beat the egg whites to stiff peaks.
-
14
Using a rubber spatula, scoop one-third of the egg whites into the lemon mixture.
-
15
Gently and quickly fold the whites in.
-
16
Repeat this process 2 more times with the remaining whites.
-
17
Be sure that the whites are fully combined and there are no streaks.
-
18
Carefully spoon the mixture into the chilled ramekins until they are about three-quarters of the way full.
-
19
Run your finger around the rim of the ramekin to make sure that the edges are clean.
-
20
Place the filled ramekins on a sheet tray and into the preheated oven.
-
21
Bake the souffles until the souffles have risen straight and tall over the rims of the ramekins, 13 to 15 minutes.
-
22
Serve immediately, topped with Creme Anglaise.
-
23
Place the heavy cream in a small saucepan.
-
24
Split the vanilla bean down one side and scrape the seeds out and put them in the heavy cream.
-
25
Whisk in half the sugar.
-
26
Place the pan on a medium heat and bring it to a boil.
-
27
While the cream is heating, whisk together the egg yolks and remaining sugar.
-
28
When the cream comes to a boil, pour half of it into the egg and sugar mixture, whisk it and then pour it IMMEDIATELY back into the saucepan.
-
29
Whisk to combine.
-
30
Bring the sauce to a boil and immediately remove it from the heat and chill.
