Lemon Poppy-Seed Soufflé

Yield: Six 3oz French Ramekins

• 1 1/2 oz Bread Flour
• 1 1/2 oz butter
• 8 oz milk
• 4 oz sugar
• 3 oz egg yolks
• 1 tsp vanilla
• 5 oz lemon juice
• 1 TB Cornstarch, dissolved into lemon juice
• 1 tsp lemon zest
• 2 tsp poppy seeds
• 8 oz egg whites
• 1 oz sugar

1. Preheat oven to 400 degrees F
2. Butter and sugar inside of ramekins
3. Melt butter and add flour in pan to make roux; do not brown, just froth, use whisk
4. Heat milk on medium
5. Whisk egg yolks in bowl, temper with heated milk a little at a time
6. Add roux to milk mixture, mix well
7. Add lemon juice, zest, vanilla, and poppy seeds to milk/roux mixture (base)
8. At this point, you could cover the base with cling film and hold for four hours
9. Whip egg whites and sugar to stiff; sacrifice 1/4 of egg whites mixing into base, then fold gently the rest of the egg whites to incorporate into the base
10. Pour soufflé into ramekins and bake @ 350 degrees F for 10-12 minutes. If using convection, set for entire oven, not one rack
11. Serve with whipped cream or raspberry coulis