Hot Vanilla Souffle Recipe
Hot Vanilla Souffle Recipe with Vanilla Essence, Butter, Flour, Milk, Sugar and Eggs
INGREDIENTS
1 oz (25g) Butter
1 oz (25g) Plain Flour
1/4 pint (150ml) Milk
1 oz (25g) Castor Sugar
Vanilla Essence
4 Eggs
METHOD
Heat the oven Mark 5 or 400F or 200c and have ready a thoroughly greased 6 inch (150mm) souffle dish. Melt the butter in a saucepan and add the flour, cook together gently for 1 minute. Gradually stir in the milk, beating constantly to keep the sauce smooth. Bring to the boil stirring all the time. Remove from the heat, stir in the sugar and vanilla essence - about 1/4 teaspoon depending on the strength of the essence - and leave until the saucepan itself is cool enough to handle comfortably. Beat in the egg yolks one at a time. Whisk the egg whites stiffly and fold carefully through the souffle mixture. Turn into the prepared dish and bake in the centre of the oven for 30-40 minutes. Serve immediately.
Based on the Hot Vanilla Souffle Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).