• 50g caster sugar
• 4 large eggs
• 60g plain flour
• 300ml milk
• Finely grated zest of 2 lemons and 1 lime

Have ready 6 lightly greased ramekin dishes. Pre-heat the oven to 180° or gas mark 4

1. In a bowl, whisk together the sugar and one whole egg and one egg yolk until pale and thick.
2. Using an electric hand whisk, whisk the sugar, one whole egg and one egg yolk until pale and thick.
3. Pour this sauce mixture into a saucepan and bring to the boil, stirring continuously. Simmer for 2 minutes.
4. Stir in the grated citrus rind and the remaining two egg yolks.
5. Using the electric hand whisk again, whisk the three egg whites until stiff and then gently fold into the sauce.
6. Divide the mixture between the ramekin dishes and bake for about 25-30 minutes, until well risen, firm to the touch and golden. Serve immediately.

Makes 6 individual souffles

Cooks Note
It is very important to serve these soufflés the moment they are taken from the oven or they will begin to sink.