Lemon Souffles
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Martha Stewart Living, January 2010
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Recipe Summary
Ingredients
Directions
Cook's Notes
Souffles can be prepared through step 4 and refrigerated for up to 3 hours. SERVING IDEA: Make a warm honey sauce by heating 1/4 cup honey with a pinch of nutmeg over low heat until warm and loosened, about 1 minute. Whisk in 2 tablespoons heavy cream, and bring to a boil. Make a small hole in each souffle, and pour in sauce.
Variations
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.