These individual soufflés are quite simple to make. They are delicious, too!!
2 tablespoons unsalted butter at room temperature, plus more to butter dishes
1/2 cup granulated sugar, plus more for dishes
8 large egg yolks plus 10 large egg whites at room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
Confectioners' sugar for a garnish
Preheat oven to 375 degrees.
Butter six 12-ounce soufflé dishes or ramekins, and then dust with granulated sugar. (Not all my ramekins were the same size as I wanted 4 larger soufflés. I then put the leftover filling in a smaller ramekin.)
To help them rise properly, use upward brush strokes to butter the dishes. (I sometimes forget to butter them properly and they still come out fine.)
Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
Bring milk to a boil in a small saucepan.
Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve (sometimes I skip the straining through the sieve), and whisk in butter and lemon juice.
You can tell if you need to put the mixture through a sieve or not.
Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
Fill each soufflé dish or ramekin to the top, and smooth. Run your thumb around edges to remove batter from rims.
Bake on a rimmed baking sheet until soufflés rise and are golden, about 16 minutes.
Dust with confectioners' sugar, and serve immediately, before soufflés lose their height.
Instead of the confectioners' sugar, I served mine with a homemade strawberry-rhubarb sauce.
Note: Soufflés can be prepared through step 4 and refrigerated for up to 3 hours. Bring up to room temperature before baking.