Lemon Soufflés

Directions

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