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.