• Butter 1 tbsp / 14 g
  • All-purpose flour 1 tbsp
  • Hot milk 1/2 cup / 120 mL
  • Vanilla Extract 1/2 tsp
  • Salt pinch
  • Eggs 2, seperated
  • Castor Sugar 2 tbsp
  • Additional butter and sugar for dusting ramekins


  • 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.

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