Lemon and honey souffle (version 2.0)

Ok, this could look nicer. But I promise it tastes very nice! But this is not something that can keep though. As soon as it comes out of the oven, it really should be served and eaten pretty much straightaway!

Ingredients (4 medium souffles):

• 150ml milk
• 20g butter
• 35g plain flour
• 2 large eggs
• 30g caster sugar
• 1 and a half lemon
• 2 tbsp honey 

1. Grease 4 medium sized ramekins with unsalted butter and use a sift and dust the inside of ramekins with plain flour and 
2. Tip ramekins upside down and tap from the outside to remove excess flour
3. Put butter and milk together and put it over low-medium heat until butter has melted 
4. Add honey to the milk and heat until it simmers again
5. Add 1 tbsp of hot milk to flour and mix with spoon, add another and mix etc until you've added half of milk to flour, or until the flour resembles a thin and runny paste (If you added all the flour to milk or vice versa in one go, then it's VERY difficult to get the flour incorporated into the liquid)
6. Pour the flour and milk mix into the other half of milk and stir 
7. Add lemon juice from a whole lemon to the hot milk mixture and heat until the mixture starts to simmer and thicken
8. When it gets to a runny puree/paste like consistency, add finely grated zest from a whole lemon at this stage
9. Take it off the heat and let it cool down. This can take 30-40 minutes
10. When the batter feels warm, but not hot (should be ok, if you can keep your finger on it and feels comfortable with the heat), pre-heat oven to 200 degrees C 
11. Separate the yolks and whites of 2 large eggs and add one yolk at a time to the batter and mix until smooth and combined
12. Whisk egg white with electric whisk until foamy and then add 1 tbsp of sugar to it at a time, keep whisking until it forms soft peaks
13. Add batter to the egg white and gently fold it in, avoid beating out the air trapped in the egg whites
14. Pour the batter into 4 ramekins, fill them 3/4 of the way as it will rise A LOT 
15. Bake for 20-25 minutes, and you should see a "hat" like structure over the top, serve asap, as it is most delicious and light when it comes out of the oven. It has the tendency to collapse quite quickly. So, you can prepare the batter, but don't bake it until you are ready to serve it!

Tips

It seems that higher temperature you heat it and the faster it rises, the quicker it will collapse. So some would suggest bake at 180 degrees instead for longer as that will delay the collapse. Not sure how true this is, but I baked mine at 200 and it collapsed but still looks ok after 15 minutes. So, the general rule is, serve it quick!

This recipe is entered to classic french challenge at http://bluekitchenbakes.blogspot.co.uk