Lemon Soufflé Cakes

from Joanne Weir's Cooking Class on PBS 

via Mary Lonergan

serves 8

melted butter as needed (less than 2 tablespoons)

6 tablespoons plus 3/4 cup sugar plus more for dusting ramekins

5 tablespoons unsalted butter, softened

5 eggs, separated

grated zest of 2 lemons 

6 tablespoons all-purpose flour 

1 1/4 cups milk 

2/3 cup lemon juice, room temperature

1 cup heavy cream

powdered sugar 

vanilla extract (1/2 teaspoon or so) 

raspberries and a mint sprig as a garnish (optional)

Preheat an oven to 325 degrees. Brush 8 5-ounce ramekins with melted butter. Dust the inside of each of the ramekins with sugar and tap out the excess. Set aside.

Cream the softened butter with 6 tablespoons of the sugar until light in color and texture. Add the egg yolks, one at a time, beating well after each addition. Stir in the zest and flour. Add the milk and lemon juice and mix thoroughly. In a separate bowl, whip the egg whites to soft peaks. Add the remaining 3/4 cup sugar. Continue to whip until stiff peaks. Fold into the lemon mixture. Divide the mixture between the prepared ramekins dividing evenly. Place the ramekins in a large baking pan and pour boiling water up 1 inch along the sides. Bake until light brown and a toothpick inserted into the center comes out clean, 30 minutes. Cool completely.

Whip the cream to soft peaks. Flavor with powdered sugar and a few drops of vanilla.

To serve, unmold the individual cakes and place browned side up on dessert plates. Top with the cream and dust with powdered sugar. Garnish with raspberries and serve immediately.

This is also great served on a pool of raspberry purée (seeds removed).