Individual Lemon Soufflés with a Red Sauce

INDIVIDUAL LEMON SOUFFLES

2 tbs unsalted butter, softened 10 tbs sugar 4 large egg yolks 1/4 cup flour 1 1/4 cups milk 2 tsp lemon zest 1/4 cup lemon juice 3 tbs confectioners sugar + extra for dusting 5 large egg whites 1/2 tsp cream of tartar STRAWBERRY SAUCE (RECIPE BELOW)

Heat oven to 400 degrees.* Spread six 1 cup ramekins with butter, then coat with 4 tbs sugar. Place ramekins on a baking sheet with sides. In a saucepan, whisk yolks with 4 tbs sugar until blended, whisk in flour until blended. Heat milk in a saucepan until it comes to a boil. Whisk hot milk into yolk mixture until smooth. Cook until mixture starts to bubble and is very thick. Scrape mixture into a bowl, whisk in zest and juice and confectioners sugar until blended.

Beat egg whites and cream of tartar in a bowl until soft peaks form. Beat in the remaining sugar until stiff glossy peaks form. Fold 1/4 of the egg white mixture into yolk mixture to loosen, then fold in the remaining egg white mixture. Spoon souffle mixture into ramekins. Bake 16 min. or until puffed and browned. Dust with confectioners sugar and serve hot with STRAWBERRY SAUCE---Puree in blender, one 10 oz pkg thawed sliced strawberries in syrup with 2 tbs lemon juice until smooth. Strain out the seeds. MAKES 1 1/2 CUPS STRAWBERRY SAUCE.* Makes 6 servings of Individual Lemon Souffles.*

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 * Catsrecipes Y-Group