VANILLA SOUFFLE
Light, fluffy. Eat within 3 minutes!
Provided by weiqing71
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Brush butter on from bottom of ramekin upwards. Coat with sugar, shake our excess.
- On medium heat, add better in saucepan until melted, then add flour, constantly stirring for 1 minute until thickens.
- Remove from heat, then add hot milk, stir, return to medium heat again until it boils and forms ribbons.
- Add salt and vanilla in the milk mixture, stir, then add egg yolk one by one, stir.
- Pour mixture into another bowl so it will not evaporate. This is béchamel sauce.
- Whisk egg whites in a separate bowl.
- Once stiff peaks appear, add in sugar, whisk until combined.
- Add the egg whites in the béchamel sauce, adding in 3 times, combining it gently.
- Spoon the batter in the ramekins using a ladle, then run them around the inside of the rim to make the soufflé rise straight.
- Bake at 200C for 12-15 minutes.
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