Lemon Curd Souffle

Prepare ramekins or cups: butter evenly and then sprinkle with sugar. Remove excess sugar by overturning the ramekins.

Place grated lemon zest or citro-bake, baking oil vanilla sugar, lemon cream, lemon and milk in a small saucepan.

Bring to a boil over medium heat, stirring throughout.

Knead butter and flour together, then stir into lemon milk in flakes with a whisk. Make short.

Pull saucepan from heat, transfer lemon mixture to a large enough bowl and cool slightly, stirring occasionally.

Gradually stir egg yolks and curd into the mixture.

Whip egg whites until stiff, sifting in salt and sugar. Fold the whipped cream into the soufflé mixture and divide evenly among the prepared ramekins.

Bake in the oven heated to 180 degrees on the second rack from the bottom for 35-40 minutes. Dust with powdered sugar as you like.

Instead of the lemon cream, use 2 tablespoons each of rum raisins and eggnog and 200 ml of milk. Cook the flour butter from 30 g butter and flour each, omitting the curd. Season the souffle mixture with a pinch each of cinnamon and clove powder.

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