1 teaspoon butter for souffle dish
2 tablespoons caster sugar
2 tablespoons butter
3 tablespoons flour 1 cup milk
1/4 cup sugar
1 teaspoon vanilla essence
3 egg yolks
4 egg whites
2 tablespoons caster sugar
2 tablespoons butter
3 tablespoons flour 1 cup milk
1/4 cup sugar
1 teaspoon vanilla essence
3 egg yolks
4 egg whites
method
1. Butter a 5-cup souffle dish and tie a collar of greased greaseproof paper around the outside.
2. Lightly dust the inside with half the caster sugar.
3. Melt butter in a large saucepan, stir in flour and cook gently for 1 minute without colouring.
4. Add milk and stir continuously until mixture boils and thickens.
5. Stir in sugar and vanilla essence and cool slightly.
6. Beat in egg yolks. Whisk egg whites until stiff and fold into the vanilla mixture.
7. Pour into the prepared souffle dish and bake in a moderate oven 180-190°C (350-375°F) for 30 minutes, until well risen and golden brown.
8. Carefully remove the collar and lightly dust the surface with remaining caster sugar.
9. Serve immediately with whipped cream.
2. Lightly dust the inside with half the caster sugar.
3. Melt butter in a large saucepan, stir in flour and cook gently for 1 minute without colouring.
4. Add milk and stir continuously until mixture boils and thickens.
5. Stir in sugar and vanilla essence and cool slightly.
6. Beat in egg yolks. Whisk egg whites until stiff and fold into the vanilla mixture.
7. Pour into the prepared souffle dish and bake in a moderate oven 180-190°C (350-375°F) for 30 minutes, until well risen and golden brown.
8. Carefully remove the collar and lightly dust the surface with remaining caster sugar.
9. Serve immediately with whipped cream.
serving amount
serves: 4
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