Classic Vanilla Soufflé

Ingredients

• 375 ml full-cream milk
• 100 g caster sugar
• 1 vanilla pod, split, or 2 tsp vanilla extract
• 60 g butter
• 40 g cake flour
• 4 large eggs, separated
• 1 pinch salt
• 1 tbsp butter for greasing
• 2 tbsp caster sugar for coating the dish
• icing sugar for dusting

Method

1. Preheat the oven to 190°C and butter a large soufflé dish or six individual ramekins.
2. Coat the buttered dish lightly with caster sugar.
3. Heat the milk with half the sugar and vanilla until steaming, then remove from the heat.
4. Melt the butter in another saucepan, stir in the flour and cook for about 1 minute.
5. Gradually whisk in the warm milk and cook until smooth and thick.
6. Cool slightly, then whisk in the egg yolks.
7. Whisk the egg whites with the salt until soft peaks form.
8. Gradually add the remaining sugar and whisk until glossy.
9. Fold one-third of the whites into the vanilla base, then gently fold in the remainder.
10. Spoon into the prepared dish and bake until well risen and golden, about 25 to 30 minutes for a large soufflé or less for individual ramekins.
11. Dust with icing sugar and serve immediately.