Lemon Soufflés

1. 1

   Preheat oven to 350u00b0F. Brush surfaces of six 1 cup ramekins with melted butter. Sprinkle 1 teaspoon of sugar in each dish, tilting and turning to coat evenly; shake out excess. Place on a baking sheet.

2. 2

   Combine milk and zest in a small saucepan over moderately low heat. Stir until mixture just comes to a boil; turn off heat. Stand for 5 mins.

3. 3

   Whisk egg yolks and remaining sugar in a medium heatproof bowl until creamy. Whisk in flour; gradually whisk in milk mixture.

4. 4

   Place mixture in a clean saucepan; whisk over low heat for 4-5 mins or until very thick. Transfer to a heatproof bowl. Set aside for 5 mins, stirring occasionally to prevent skin forming.

5. 5

   Using an electric mixer, beat egg whites in a large, clean dry bowl until soft peaks form.

6. 6

   Stir a large spoonful of egg white into lemon mixture; fold in remaining egg white. Spoon into prepared dishes.

7. 7

   Bake for 15 mins or until well risen. Serve immediately with pistachios and cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.