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Ingredients
- Butter for coating the ramekins
- Sugar for coating the ramekins
- 2 tbsp butter
- 1 tbsp flour
- 1 cup milk, heated up
- 1 tsp vanilla extract
- 4 eggs, separated
- 1/4 tsp cream of tartar
- 4 tbsp sugar
- Powdered sugar, for topping
Ingredients
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Instructions
- Prepare the ramekins by brushing the inside with butter and coat with sugar. Set aside. Preheat oven to 390 degrees F.
- Over medium heat, heat up the butter until it melts. Add the flour and whisk vigorously until the flour is incorporated.
- Add the hot milk and keep on whisking until it becomes a paste consistency. Take off heat.
- Add the vanilla extract and whisk it again. Add the egg yolk one by one and mix again. Transfer into a glass bowl so it can cool off. This is the roux mixture.
- In a stand mixer, whisk the egg whites until it becomes foamy. Add the cream of tartar and whip until it becomes soft peak.
- Add the 4 tbsp of sugar, one tablespoon at a time, while the machine is whipping up the egg whites. Keep on whisking until it becomes stiff peak. This is the meringue.
- Add 1/3 the meringue into the roux mixture. Whisk until all is combined. Add the rest of the meringue and gently fold the egg whites with a spatula.
- Spoon the souffle into the ramekins to the top of the ramekins. Run your thumb around the inside of the ramekins. Put the ramekins onto a baking sheet and bake for 12-15 minutes.
- Sprinkle powdered sugar on top before serving.
Recipe Notes
Adapted from : Eugenie Kitchen
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