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Basic Vanilla Souffle

Whats.Cooking's picture
<p><a href="http://www.flickr.com/photos/blakejohnson/4594772099/">Image Credit</a></p>
Ingredients
  Corn flour 1 Tablespoon
  Caster sugar 4 Tablespoon
  Egg yolks 3
  Milk 300 Milliliter (1/2 Pint)
  Butter 1 Tablespoon
  Vanilla essence 2 Teaspoon
  Egg whites 4
Directions

Lightly butter 6 small ramekins and dust with caster sugar.
Blend the cornflour, sugar and egg yolks in a bowl.
Heat the milk until bubbles appear round the edge of the saucepan, then pour it over the mixture, stirring as you do so.
Return the sauce to the milk-pan and bring to the boil, stirring continuously.
It will go through a depressingly lumpy stage which is only disastrous if you panic and stop stirring.
When the smooth, thickened sauce has bubbled for a minute, remove from the heat and beat in the butter.
Stir in the vanilla essence and turn the mixture into a large bowl and allow it to cool a little.
/ Meanwhile, whisk the egg whites until stiff but not dry.
Fold these quickly but gently into the cooled sauce, then ladle the mixture into the prepared ramekins.
Put them on to a baking-sheet and cook at 200°C/400°F/Gas Mark 6 for just 8 minutes.
Put sugar dust on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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