Ingredients
- 3 tablespoons flour, plain
- 4 tablespoons butter
- 300 ml milk
- 5 eggs
- 4 tablespoons sugar (caster)
- 1/2 teaspoon vanilla essence
Make it step by step
- Carefully separate the eggs.
- Heat milk to boiling point.
- Melt butter in saucepan, add flour and cook 1 minute over low heat. Add hot milk and stir constantly over low heat with spoon or whisk until smooth and thick.
- Allow to cool slightly. Beat egg yolks with sugar and vanilla and mix well into sauce.
- Beat egg whites until they are stiff but not dry, fold into sauce mixture gently without losing aeration.
- Pour the mixture into a buttered and lightly sugared 1.5 litre souffle dish (or individual dishes if you prefer), bake in preheated oven at 180C/350F for 30-40 minutes until well risen and golden.
- Serve at once.
- Use a very clean bowl when whipping egg whites.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.