Vanilla Souffle

Brush butter on from bottom of ramekin upwards. Coat with sugar, shake our excess.

On medium heat, add better in saucepan until melted, then add flour, constantly stirring for 1 minute until thickens.

Remove from heat, then add hot milk, stir, return to medium heat again until it boils and forms ribbons.

Add salt and vanilla in the milk mixture, stir, then add egg yolk one by one, stir.

Pour mixture into another bowl so it will not evaporate. This is béchamel sauce.

Whisk egg whites in a separate bowl.

Once stiff peaks appear, add in sugar, whisk until combined.

Add the egg whites in the béchamel sauce, adding in 3 times, combining it gently.

Spoon the batter in the ramekins using a ladle, then run them around the inside of the rim to make the soufflé rise straight.

Bake at 200C for 12-15 minutes.