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Instructions:
Preheat your oven to 200°C (392°F).
Prepare the cups: Coat the inside of your ramekins or cups with unsalted butter, and then dust them with sugar to prevent the soufflé from sticking.
Make the base:
Separate the egg whites from the yolks.
In a saucepan, whisk together the egg yolks with 15g of sugar until the mixture is pale and slightly thickened.
Add the flour and salt, whisking until smooth.
Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens.
Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
Whip the egg whites:
In a clean, dry bowl, beat the egg whites until frothy.
Gradually add 35g of sugar as you continue to beat until stiff peaks form.
Combine:
Gently fold a third of the whipped egg whites into the yolk mixture to lighten it.
Then carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
Bake:
Fill the prepared cups with the soufflé mixture. Run your thumb around the inside edge of the cup to help the soufflé rise evenly.
Bake in the preheated oven for 13-15 minutes or until the soufflés have risen and the tops are golden brown.
Serve immediately: Dust with powdered sugar and serve right out of the oven for the best texture, as soufflés will start to fall soon after they’re removed from the heat.
Enjoy your homemade soufflé!
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