Raspberry Souffle

Directions

1. 1
   Preheat oven to 375°F. Butter 6 ramekins and coat the insides with sugar (as if buttering and flouring a cake pan).
2. 2
   Combine the egg yolk, raspberry jam, and flax in a large bowl.
3. 3
   In another bowl beat the egg whites until soft peaks form. Add the sugar just before finishing beating.
4. 4
   Gently fold the egg whites into the egg yolk mixture until fully combined. Divide the souffle batter evenly between the ramekins, and place three raspberries on top of each souffle. Sprinkle with sugar.
5. 5
   Bake for 15-20 minutes, until the souffles have risen and lightly browned on top. Enjoy immediately.