Lemon Curd Soufflé with Crossogue Preserves

Preheat oven to 200c. Place a large baking tray in lower half of oven.

Grease six 175ml ramekins with melted butter.

Sprinkle with 2 tablespoons sugar to coat.

Melt butter in small, heavy based saucepan over medium heat until foaming.

Add flour and cook, stirring with a wooden spoon for 2 minutes until mixtures bubbles. Remove from heat.

Gradually stir in milk and return to heat, stirring until mixture thickens. Remove from heat and transfer to a large bowl.

Stir in remaining sugar, 2 egg yolks and lemon juice. Set aside to cool.

Beat 4 egg whites until peaks form. Using a metal spoon, stir ¼ of the egg white into the lemon mixture. Fold in the remaining egg white.

Spoon the lemon curd into each of the ramekins. Pour the lemon mixture on top, leaving 1cm below rim. Tap the base of each ramekin to remove air pockets. Smooth the tops.

Place ramekins on hot baking tray. Bake for 15 minutes or until light golden brown and puffed.  Serve with cream.