Pre-heat the oven to 190 °C/375°F/gas mark 5.

Brush the insides of the moulds with the softened butter then sprinkle with the caster sugar and turn the moulds to coast evenly and shake off any excess.

Warm the pastry cream slighly and set aside.

Mark a very dark caramel with the 150g of caster sugar then whisk this quickly into the pastry cream. Beat the egg whites to soft peaks with the lemon juice then take a third of this and whisk into the pastry cream/caramel mixture. Gently fold the remainder of the egg whites into this then fill the moulds.

Smooth off the top with a palette knife then using your thumb and forefinger make a slight rim between the souffl, and the side of the mould.

Bake the souffl, 's for 8-10 minutes in the preheated oven and serve immediately.

Per serving: 65 Calories (kcal); 5g Total Fat; (64% calories from fat); 4g Protein; 2g Carbohydrate; 13mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates