4472 Cream-type Soufflé Mixture

• 250 g (9 oz) sugar
• 250 g (9

Mix the sugar and flour with the eggs and 3 of the egg yolks. Whisk in the boiling milk, return to the pan, add the vanilla and cook as for Frangipane Cream.

Remove from the stove, add the butter and the remaining egg yolks and finish by folding in the stiffly beaten egg whites.