Souffléed Lemon Custard

Preheat the oven to 350°F (175°C) and prepare a baking dish by lightly buttering the bottom and sides.

Cream together the softened unsalted butter and 1 cup of the granulated sugar in a large bowl, beating until light and fluffy, about 3-4 minutes.

Add the egg yolks one at a time to the butter mixture, beating well after each addition until fully incorporated.

Sift the all-purpose flour into the mixture and stir gently until just combined, then gradually whisk in the milk until smooth.

Stir in the fresh lemon juice and grated lemon zest, mixing thoroughly until the custard base is well blended.

In a separate clean bowl, whisk the 6 egg whites with the salt until soft peaks form, then gradually add the remaining ½ cup of granulated sugar while continuing to whisk until stiff, glossy peaks form.

Gently fold the egg white mixture into the lemon custard base in two batches using a rubber spatula, being careful not to deflate the whites.

Pour the soufflé mixture into the prepared baking dish and place it in a larger roasting pan filled with hot water to create a water bath that comes halfway up the sides of the dish.

Bake in the preheated oven until the soufflé is golden brown and set but still slightly jiggly in the center, about 35-40 minutes.

While the soufflé bakes, whip the heavy cream with a tablespoon of granulated sugar until soft peaks form.

Remove the soufflé from the oven and water bath, and let rest for 2-3 minutes before serving.

Divide the soufflé into portions and serve immediately in bowls, topped with a dollop of whipped cream and garnished with fresh mint leaves or berries.