1 1/2 c. water
1/2 c. plus 2 tbsp. sugar
1 env. (1 tbsp.) gelatin
Juice of 1 lemon
2 eggs plus 1 egg yolk
1/2 c. heavy cream

To make caramel, put 1/2 cup of sugar with 1 1/4 cups water in small, heavy pan over low heat. Cook without stirring until the sugar has dissolved. Increase heat and boil rapidly until syrup is golden brown. Remove from heat and place on cold surface. Add 4 tablespoons of hot water, stir and pour the caramel into a warm bowl.

Soak gelatin in 3 tablespoons warm water to which lemon juice has been added. Separate eggs and beat egg yolks with 2 tablespoons sugar. Place bowl over pan of hot water and beat egg mixture until it thickens. Let cool. Dissolve gelatin over hot water. Blend caramel and gelatin thoroughly into egg mixture. Cool.

Beat 2 egg whites until stiff but not dry, and lightly whip the cream. When souffle mixture is cold but not completely set, fold in the cream and egg whites. Spoon into individual souffle dishes to set. Chill for at least 30 minutes.