Basic hot sweet soufflé

Basic hot sweet soufflé

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
45g butter
1 tablespoon plain flour
1 cup milk
1/4 teaspoon salt
1/2 cup sugar
a piece vanilla pod
4 egg yolks
5 egg whites

Method

  1. Prepare a 6-cup soufflé dish. Preheat the oven to 180°C. Melt the butter in a saucepan, blend in the flour, and cook for 1 minute. Remove from the heat and add the milk, stirring constantly. Add the salt, sugar and vanilla pod. Heat, stirring constantly, and when the sauce is thick and smooth, remove from the heat and cool. Remove the vanilla pod and stir in the egg yolks. Whisk the egg whites until stiff and fold into the mixture.

    Turn into the prepared soufflé dish. Bake for 35 minutes until well-risen and golden. Serve immediately.

Variations

  • Passion fruit: Add 1/2 cup sieved passionfruit pulp, retaining 1 teaspoon of seeds to add to the sauce with the egg yolks.

    Orange liqueur: Add 2 tablespoons Grand Marnier or Cointreau to the sauce when adding the egg yolks.

    Chocolate: Finely chop 60 g dark chocolate and melt over hot water. Add to the sauce when slightly cooled.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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