Le Cordon Bleu

Baked Vanilla Souffles

Preparation info
  • Makes

    6

    .
    • Difficulty

      Easy

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Ingredients

  • 125 g butter
  • 60 g plain flour
  • 500 ml <

Method

Make a white sauce using the butter, flour and milk. Stir in the vanilla essence and 2 tbsp of the sugar. Remove from the heat and let cool slightly, then beat in the egg yolks. Whisk the egg whites to a soft peak, then gradually whisk in the remaining sugar t