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