Lemon Soufflés - cooking recipe

Ingredients

2 tbsp butter, melted
1/2 cup sugar
1 cup milk
1 tbsp lemon zest, finely grated
5 None eggs, 3 yolks, 5 whites
2 tbsp all-purpose flour
2 tbsp unsalted pistachio kernels, finely chopped
None None Whipped cream, to serve

Preparation

Preheat oven to 350\u00b0F. Brush surfaces of six 1 cup ramekins with melted butter. Sprinkle 1 teaspoon of sugar in each dish, tilting and turning to coat evenly; shake out excess. Place on a baking sheet.
Combine milk and zest in a small saucepan over moderately low heat. Stir until mixture just comes to a boil; turn off heat. Stand for 5 mins.
Whisk egg yolks and remaining sugar in a medium heatproof bowl until creamy. Whisk in flour; gradually whisk in milk mixture.
Place mixture in a clean saucepan; whisk over low heat for 4-5 mins or until very thick. Transfer to a heatproof bowl. Set aside for 5 mins, stirring occasionally to prevent skin forming.
Using an electric mixer, beat egg whites in a large, clean dry bowl until soft peaks form.
Stir a large spoonful of egg white into lemon mixture; fold in remaining egg white. Spoon into prepared dishes.
Bake for 15 mins or until well risen. Serve immediately with pistachios and cream.