Basic Vanilla Souffle Recipe
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 |
Nutrition Facts
Serving size
Calories 301 Calories from Fat 76
% Daily Value*
Total Fat 8 g13%
Saturated Fat 4.4 g22%
Trans Fat 0 g
Cholesterol 154.4 mg51.5%
Sodium 407.6 mg17%
Total Carbohydrates 25 g8.5%
Dietary Fiber 0.03 g0.13%
Sugars 20.9 g
Protein 28 g55.5%
Vitamin A 6.6% Vitamin C
Calcium 11.8% Iron 2.2%
*Based on a 2000 Calorie diet
Directions
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.
Chef
