- STEP 1
Brush butter on from bottom of ramekin upwards. Coat with sugar, shake our excess.
- STEP 2
On medium heat, add better in saucepan until melted, then add flour, constantly stirring for 1 minute until thickens.
- STEP 3
Remove from heat, then add hot milk, stir, return to medium heat again until it boils and forms ribbons.
- STEP 4
Add salt and vanilla in the milk mixture, stir, then add egg yolk one by one, stir.
- STEP 5
Pour mixture into another bowl so it will not evaporate. This is béchamel sauce.
- STEP 6
Whisk egg whites in a separate bowl.
- STEP 7
Once stiff peaks appear, add in sugar, whisk until combined.
- STEP 8
Add the egg whites in the béchamel sauce, adding in 3 times, combining it gently.
- STEP 9
Spoon the batter in the ramekins using a ladle, then run them around the inside of the rim to make the soufflé rise straight.
- STEP 10
Bake at 200C for 12-15 minutes.