These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
- 2 tablespoons unsalted butter, plus more, room temperature, for dishes
- 1/2 cup granulated sugar, plus more for dishes
- 8 large egg yolks plus 10 large egg whites, room temperature
- 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
- 1 cup whole milk
- Garnish: confectioners' sugar
- Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
- Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
- Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
- Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
- Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.
To prepare this recipe as seen on "Martha Bakes," use 10-ounce souffle dishes; in step 2, whisk the mixture for 3 to 4 minutes; and serve with Warm Raspberry Sauce.
This recipe appears courtesy of MarthaStewart.com.