Delightfully delicate with a citrusy twist, these lovely little soufflés will test your technique and taste all the better for it.

Preparation

For the lemon soufflés, bring milk to a simmer in a 2-quart sauce pot. In a bowl, combine egg yolks, sugar, corn starch, flour, lemon zest, and vanilla extract. When the milk is hot, slowly add it to the egg yolk mixture, stirring continuously until completely incorporated.

Return the mixture to the pot and place over medium heat. Stir vigorously with a whisk until the mixture thickens and begins to bubble. Cook while stirring for 1 minute, then strain into another bowl through a fine mesh strainer. Whisk in butter, then press plastic wrap to the surface of the pastry cream to prevent a skin from forming. Place in refrigerator to chill.

To make the crème anglaise, bring the heavy cream to a simmer in a heavy-bottomed sauce pot. In a small bowl, mix together egg yolks, sugar, and lemon juice. When the cream is hot, slowly add it to the egg mixture, stirring until completely incorporated.

Return the cream mixture to the sauce pot and place on low heat. Stir continually with a rubber spatula until it begins to thicken and just coats the back of the spoon. As soon as it thickens, strain into a separate bowl through a fine mesh strainer. Chill completely, then mix in the buttermilk and lemon zest.

Preheat oven to 335°F. Grease six 5-ounce ramekins with butter, then coat with granulated sugar all the way up the sides to the top.

To finish the soufflé batter, whip egg whites to stiff peaks. Fold the whipped egg whites into the pastry cream ⅓ at a time with a spatula. The batter should be light and smooth. Distribute batter into the ramekins, filling no more than ¾ full.

Bake on the middle rack of the oven for 22–28 minutes, or until the soufflés have risen and are golden brown. Do not open the oven during cooking as it can make the soufflés fall. 

Remove soufflés from oven, dust with powdered sugar, and serve immediately with buttermilk crème anglaise.