Recipe for 6 people
Preparation : 25 min
Cooking time : 25 min
- 25cl milk
- 3 egg yolks
- 8 egg whites
- 180g sugar
- 20g flour
- 20g corn flour
For the sauce :
- 150g sugar
- 20cl single cream
- 10cl milk
- 20g salted butter
Cook 150g sugar with 2cl water in a pan. When the caramel is brown, remove from the heat and pour in the ready warmed milk.
Briskly whip the egg yolks with 20g of sugar in a bowl, add the flour and the corn flour. Pour the caramel milk over this preparation.
Put back on the heat and cook for 3 minutes, mixing vigorously. Remove from the heat to beat with a whisk until smooth.
Beat the egg whites until they are soft and fluffy with the remaining 10g sugar. Mix them into the first mixture and pour into individual ramekin dishes which have been lightly buttered and dusted with sugar.
Place in a hot oven for 15 minutes at 180°C (Gas mark 6)
At the end of cooking time, pour a spoonful of sauce into the centre of each soufflé and serve immediately.
Cook the sugar with 2cl water. When the sugar caramelises, remove from the heat and pour in the milk then the cream. Boil for 3 minutes. Mix and gradually blend in the butter in small pieces. Set to one side at room temperature.