Spread butter on souffle cups. Wash the lemon with a special detergent and leave it in hot water for about an hour. Roll the lemon by hand on the cutting board to make the juice drain well, cut it like a picture, scoop out the inside, and strain it through a sieve to prepare the juice. You can make lemon tea with honey and soak the remaining pulp in hot water.

Separate the egg into the white and the yolk, add 3 tablespoons of sugar to the yolk, put the ball in hot water, and whip it with a medium bath.

When the yolk is sufficiently swollen, add and mix the sift flour to form a dough. Put the cold milk in the refrigerator, rum, or cauldron in the batter, and half a cup of lemon juicePut in a cup. (I put in a cup) It doesn't mix well and if you see a dough, strain it through a sieve, then add a little salt and mix. Add 3 tablespoons of sugar to the white and whip it with a whisk to make a solid meringue, divide the meringue into the dough about three times and mix lightly.

Place souffle cups in oven pan and fill with batter. Pour about two cups of hot water into the pan and bake in a preheated 170-degree oven for 25 minutes. At this time, watch not to burn, and when the top color becomes dark, cover it with cooking foil and bake. It's much better to sprinkle sugar powder on the baked souffle and sprinkle it with rum sauce. Put 2 tablespoons of sugar and 1 teaspoon of butter in a pot and put it on medium heat to melt the sugar. When the color turns brown and boils, remove from the heat and mix about 3 tablespoons of rum.

If you take a spoonful with the sauce, it looks like a soft chiffon cake, and there's a soft sweet and sour cream on the bottom like custard cream It's delicious even if you mix it together.

Filter the lemon juice, pour hot water on the remaining lemon and meat, add honey, and eat it together, so you don't have to worry about a cold this winter. Lemon souffle that smells and tastes sweet and sour. Make sure to make it and try it.