Sweet Soufflé (Basic)
A classic dessert made by baking a base of butter, flour, and milk combined with egg yolks and whipped egg whites.
Ingredients
flour
1 oz (30 g)
cornflour
1 oz (30 g)
butter
2 oz (60 g)
caster sugar
2 oz (60 g)
milk
1/2 pint (3 dl)
egg whites
5
egg yolks
5
flavouring
to taste
Instructions
1
Prepare the moulds
Brush the soufflé or small dariole moulds with clarified butter and dust with sugar to decorate.
2
Heat the milk
Bring the milk to a simmer in a saucepan.
3
Make the base
Cream the butter until soft, beat in the sugar until smooth, then gently fold in the flour.
4
Combine
Slowly pour in the simmering milk, whisking vigorously until smooth (to make a panada), then return to the pan and cook for a few minutes.
5
Add the yolks
Remove from the heat and leave to cool slightly, then beat in the egg yolks one at a time, whisking well after each addition.
6
Add the whites
Whisk the egg whites to stiff white peaks, then fold a small amount into the batter to loosen it before carefully folding in the remaining whites; do not overmix.
7
Fill and bake
Fill the moulds three-quarters full and bake in a 400°F (204°C) oven for 20–25 minutes.
8
Glaze
A minute before the end of baking, dust with icing sugar and return to the oven to colour.
9
Serve
Bring to the table immediately in the moulds, set on napkins on a silver tray, and serve with a suitable sauce.
