Individual Lemon Soufflés with a Red Sauce

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 2 tbs unsalted butter, softened
 * 10 tbs sugar
 * 4 large egg yolks
 * ¼ cup flour
 * 1¼ cups milk
 * 2 tsp lemon zest
 * ¼ cup lemon juice
 * 3 tbs confectioner's sugar + extra for dusting
 * 5 large egg whites
 * ½ tsp cream of tartar

Strawberry Sauce

 * one 10 oz pkg thawed sliced strawberries in syrup
 * 2 tbs lemon juice

Directions

 * 1) Heat oven to 400 °F
 * 2) Spread six 1 cup ramekins with butter, then coat with 4 tbs sugar.
 * 3) Place ramekins on a baking sheet with sides.
 * 4) In a saucepan, whisk yolks with 4 tbs sugar until blended, whisk in flour until blended.
 * 5) Heat milk in a saucepan until it comes to a boil. Whisk hot milk into yolk mixture until smooth.
 * 6) Cook until mixture starts to bubble and is very thick.
 * 7) Scrape mixture into a bowl, whisk in zest and juice and confectioners sugar until blended.
 * 8) Beat egg whites and cream of tartar in a bowl until soft peaks form. Beat in the remaining sugar until stiff glossy peaks form.
 * 9) Fold ¼ of the egg white mixture into yolk mixture to loosen, then fold in the remaining egg white mixture.
 * 10) Spoon souffle mixture into ramekins.
 * 11) Bake 16 min. or until puffed and browned.
 * 12) Dust with confectioners sugar and serve hot with Strawberry sauce

Strawberry Sauce

 * 1) Purée the strawberries and lemon juice in blender until smooth.
 * 2) Strain out the seeds.
 * 3) Makes 1½ cups of sauce for 6 servings of Individual Lemon Souffles.