Ingredients: - 
Raspberry Sauce: - 
150 g fresh or frozen raspberries,
2 Tbsp sugar,
1 tsp lemon juice - 
Souffle Batter: -
4 large eggs, separated,
300 ml milk,
50g flour,
3 Tbsp sugar for egg yolks,
1 tsp vanilla extract,
1/4 tsp salt,
3 Tbsp sugar for egg whites 
Coating the Ramekins: - 
Softened butter & sugar -
Topping: - 
Icing sugar 
METHOD: - 
Preheat the oven to 190 C. Place a baking sheet on the middle rack in the oven.
Grease with butter 4 ramekins of 8 oz (230 ml) capacity using a brush and making upward strokes, this step they say helps the souffle rise evenly. Coat the bottom and sides with sugar. Discard excess sugar.
Separate whites from yolks and set aside until ready to use.
In a medium saucepan bring milk to a simmer.
In another saucepan mix yolks with 3 Tbsp sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat.  Bring to a boil, stirring continuously; cook 1-2 mins more or until thickened.
Remove from heat and stir in vanilla extract. Transfer mixture to a larger bowl and let cool slightly.
When cooled, mix with raspberry sauce.
In a separate bowl whip whites with a pinch of salt until foamy. Gradually add remaining 3 Tbsp of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
Divide mixture evenly into the prepared ramekins. Run your finger around the inside edge of the ramekin.
Place the ramekins onto the preheated baking sheet and bake for 15-20 mins until golden and puffed.
Dust with icing sugar and serve with ice-cream and raspberries on the side.