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Hot Lemon Souffle with Raspberries This recipe (and photo) came from the website of Waitrose, a high end British Grocery chain. I've adapted it for American measurements but haven't tried it yet.
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Ingredients:
butter and
granulated sugar for soufflé dish
5 large egg yolks
2/3 cup superfine or bakers sugar
3 level tablespoons plain flour, sifted
1 3/4 cups milk
2 tablespoons butter
finely grated zest of 2 lemons, plus 4 tablespoons lemon
juice
6 large egg whites
pinch of salt
5 ounces fresh raspberries mixed with 3 tablespoons
superfine sugar
Directions:
Preheat oven to 400°F.
Liberally
butter a 6 cup soufflé dish, dust with granulated
sugar and shake out the excess. Stand the dish (or ramekins)
in a deep roasting tin.
Whisk together the egg yolks and caster sugar in a bowl.
Beat in the sifted flour.
Heat the milk to just below boiling point, then slowly pour
in a thin stream into the egg yolks, beating vigorously as
you do so. Return the mixture to the saucepan and set over a
medium-low heat, stirring constantly. Make sure that it does
not come to the boil or it will curdle.
Gradually it will turn into a thick custard. As soon as it
does, remove from the heat and beat in the butter, lemon
zest and lemon juice. Pour into a large bowl and stir
occasionally until cool.
Whisk the egg whites in a clean dry bowl with a pinch of
salt until they form soft peaks. Using a metal spoon,
lightly fold into the lemon custard. Spoon half the mixture
into the soufflé dish or ramekins. Sprinkle with the
sugared raspberries, then cover with the remaining mixture.
Pour enough boiling water into the roasting tin to come 2cm
up the side of the soufflé dish. Place in the centre
of the oven and reduce the heat to 325°F
Bake for 40-45 minutes or until set but slightly wobbly.
Serve immediately.