For an even more dramatic entrance, soufflés can be made in individual servings. Bake them in 12-ounce porcelain ramekins.
A 2-quart ovenproof soufflé dish
Scald the milk with the lemon zest and poppyseeds in a heavy-bottomed saucepot. Turn off the heat, cover the pot, and steep the milk for 10 minutes.
Whisk together the egg yolks and sugar in a stainless steel bowl. Stir the flour and salt into the egg mixture. Whisk the poppyseed milk into the egg mixture.
Bring to a boil a pot of water that is large enough to hold the stainless steel bowl so that it sits halfway down in the pot.
Put the bowl over the pot of simmering water and cook the soufflé base, whisking constantly, for a couple of minutes, until the mixture thickens. Whisk until smooth. Remove from the stove and cover the base with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cold.
Butter and sugar the inside of the soufflé dish with the
Put the egg whites in the bowl of an electric mixer. With the whisk attachment, whip them on medium speed until foamy. Add the cream of tartar and salt. Increase to high speed and continue whipping until stiff but not dry. Fold the whites into the poppyseed base.
Carefully spread the batter in the prepared dish and gently tap the dish on the counter.
Dust the soufflé with powdered sugar and immediately serve it with framboise custard sauce on the side.
© 1993 Emily Luchetti. All rights reserved.