Vanilla souffle

Step 1/6

• 4 eggs
• 300 ml milk
• 50 g flour
• 45 g sugar

• 2 pots
• bowl

• Separate the egg whites from the yolks and set aside until ready to whisk. • Boil milk in a medium saucepan. • In another pan, mix the egg yolks with the sugar until lightly browned. Add flour and whisk to combine. • Pour about 1/3 of hot milk over the egg yolk mixture and stir. • Add the rest of the milk and return to a low heat (6/9 on the stove). Stir constantly until thickened.

Step 2/6

• 45 g sugar
• 10 g vanilla extract
• 1 g salt

• hand mixer with beaters

• Remove from the heat and transfer the mixture to a larger bowl, add the vanilla and allow to cool slightly. • Whisk the egg whites with the salt until foamy. Add sugar and whisk in solid snow. • Gradually add the beaten egg whites to the mixture with the egg yolks and mix by hand (with a spatula) to combine.

Step 3/6

• butter (room temperature, for serving)

• mold

Grease each mold with butter

Step 4/6

sprinkle sugar on the bottom and edges

Step 5/6

Distribute the mixture evenly in the molds. Place the molds on a preheated baking sheet (10 minutes at 190 °). • Bake for 25-30 minutes at 190 ° until golden brown.