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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Reviews (2)

218 Ratings
  • 5 star values: 44
  • 4 star values: 58
  • 3 star values: 71
  • 2 star values: 33
  • 1 star values: 12
Rating: Unrated
01/04/2012
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?
Rating: Unrated
12/30/2011
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!