Basic Vanilla Souffle
|Corn flour||1 Tablespoon|
|Caster sugar||4 Tablespoon|
|Milk||300 Milliliter (1/2 Pint)|
|Vanilla essence||2 Teaspoon|
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.