Ingredients
- 3 large eggs, separated
- 1 cup (240 ml) milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/4 cup (50 g) sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease ramekins or line a muffin tray with cupcake liners.
- In a saucepan over medium heat, melt the butter. Stir in flour and cornstarch until smooth.
- Gradually pour in the milk while whisking continuously. Cook until thick and creamy.
- Remove from heat and stir in vanilla extract. Let cool slightly.
- Beat egg yolks with half the sugar until pale, then mix into the cooled custard.
- In a separate bowl, beat egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold the egg whites into the custard mixture in batches, being careful not to deflate the batter.
- Spoon mixture into prepared ramekins or muffin cups, filling almost to the top.
- Bake for 18–22 minutes until puffed and lightly golden. Avoid opening the oven during baking.
- Dust with powdered sugar and serve immediately while warm and fluffy.
Tips
- Soufflés rise best when the egg whites are whipped properly.
- Serve immediately, as they naturally deflate after cooling.
- Add lemon zest or a touch of cinnamon for extra flavor.