Instructions: Lightly butter eight 6-ounce ramekins. Dust well with the granulated sugar and set aside.

In the top of a covered double boiler, melt the chocolate over barely simmering water, stirring frequently until smooth. Remove the top pan of the double boiler from heat and set aside.

In a medium-sized saucepan, melt the butter on medium heat, then stir in the flour and cook for 1 to 2 minutes. Briskly whisk in the milk for 3 minutes. Remove from heat and whisk in the reserved chocolate until smooth. Whisk in the egg yolks and vanilla and set aside.

Preheat oven to 375 F. In a medium-sized bowl, beat together the egg whites and lemon juice with an electric mixer on medium speed for 1 minute, or until soft peaks form. Slowly sprinkle the 1/4 cup granulated sugar on top and beat on high speed until the egg whites are stiff but not dry. Using a rubber spatula, gently fold one-fourth of the egg white mixture into the chocolate mixture to lighten, then fold in the remaining egg white mixture.

Spoon the mixture into the reserved ramekins and fill each ramekin to the top. Bake for 17 minutes or until puffed and slightly cracked. Remove and dust with the confectioners sugar. Serve immediately with a small pitcher of the Wbite Chocolate &Rum Sauce on the side.

YIELD: 8 SERVINGS

White Chocolate & Rum Sauce:
In the top of a double boiler, melt the chocolate over simmering water.

Whisk in the rum until well blended. Remove from heat and let cool to room temperature.

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