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These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.

Source: Martha Stewart Living, January 2010




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.

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.

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How would you rate this recipe?
  • MS10982458
    30 DEC, 2011
    I love this recipe, I made it for desert on Christmas eve, and eveybody loved it, and I also made raspberries sorbet, and put it on the top of souffles, it tasted better. I love it. Tks!
    • brookealle2580546
      6 MAR, 2018
      This seems like a very good recipe. I’m thinking of trying this out but was wondering if it would work with a smaller ceramican?
  • CookingMavenNY
    4 JAN, 2012
    Looks so yummy and I am addicted to lemon. I have never made a souffle before, so I was wondering how I would adjust the cooking time for a 6 oz ramekin?

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