Lemon Soufflés

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. Whisk egg yolks and remaining sugar in a medium heatproof bowl until creamy. Whisk in flour; gradually whisk in milk mixture.
4. 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.
5. Using an electric mixer, beat egg whites in a large, clean dry bowl until soft peaks form.
6. Stir a large spoonful of egg white into lemon mixture; fold in remaining egg white. Spoon into prepared dishes.
7. Bake for 15 mins or until well risen. Serve immediately with pistachios and cream.

butter, sugar, milk, lemon zest, eggs, flour, unsalted pistachio kernels, cream

Taken from recipes-plus.com/api/v2.0/recipes/24795 (may not work)