STRAWBERRY LEMON SOUFFLES
5 tsp strawberry jam
2 1/2 TBSP grated lemon peel
3/4 cup sugar
1 TBSP cornstarch
3/4 cup whole milk
3 eggs (separated)
2 TBSP butter
5 TBSP fresh lemon juice
pinch of salt
Preheat oven to 400 degrees
Spray 6 small ramekins with cooking spray.
Place ramekins on a deep baking dish.
Combine 1/2 cup sugar and lemon peel in a saucepan over medium heat, add cornstarch, milk, and yolks. Then add butter and bring to a boil, stirring constantly for about 1-2 minutes
Remove from heat and add lemon juice and pinch of salt.
In a separate bowl, beat egg whites until they form soft peaks and then slowly add in remaining 1/4 cup of sugar.
Fold lemon mixture into the egg and sugar mixture.
Mix strawberries and jam together and then distribute evenly in the ramekins.
Pour lemon mixture over the strawberries to about 3/4 full.
Bake on a lower oven rack for approx 15 minutes or until golden brown.
Sprinkle with powdered sugar and serve warm with fresh berries and whipped cream.
If you use butter to grease the ramekins, use upward strokes for a best results.