First prepare the raspberry sauce so it has time to cool before preparing the raspberry souffle. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Let cool.

Preheat the oven to 375 F (190C). Place a baking sheet on the middle rack in the oven.

Grease with butter 4 ramekins of 8 oz (230ml) capacity using a brush and making upward strokes (seems this step 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 minutes 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 minute until golden and puffed.

Dust with powdered sugar and serve immediately. Enjoy!