Ingredients

Instructions

1For the Soufflé:,Pre-heat the oven to 200°C/400°F/Gas Mark 6

2Brush the insides of 4 ramekins with melted butter, add one tablespoon of sugar to the first ramekin, coat the sides and bottom with the sugar then tip the sugar into the next ramekin. Discard any excess sugar which is leftover. Place the ramekins in the fridge to set

3Mix together the cornflour, plain flour, whipping cream and milk. Pour into a saucepan and heat gently, stirring constantly until the mix starts to thicken and bubble. Remove from the heat

4Put the zest and the juice of the 2 lemons into the saucepan and add the Limoncello, mix well to combine

5Mix the egg yolks and sugar in a small bowl

6Add the egg yolk mixture to the pan and mix well

7In a large greaseproof bowl whisk the egg whites into stiff peaks using an electric mixer

8Spoon 1⁄3 of the egg white mixture into the pan and fold in using a metal spoon. Add the next 1⁄3 of egg white again carefully folding into the mix. Repeat to incorporate the final egg white

9Spoon the mix into the chilled ramekins, level the tops with a spatula and run a thumbnail around the inside of the ramekins (this will prevent the soufflés from sticking and encourage a good rise)

10Place the ramekins on a baking tray and bake in a pre-heated oven for 15 minutes or until risen and golden in colour

11Serve immediately

12For the Limoncello Crème Anglaise:,Add milk, cream, 1⁄4 cup sugar and vanilla bean into the saucepan. Bring the mixture to a boil

13Whisk egg yolks and remaining 1⁄4 cup sugar in medium bowl. Gradually temper in the hot milk mixture

14Return mixture to the same saucepan. Stir over medium-low heat until custard thickens and leaves a path on the back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil)

15Stir in the Limoncello and then cover and chill until cold, about 3 hours

16Strain into medium pitcher. (Can be made a day ahead. Cover and refrigerate.)