Plain Souffle (Whisking Method)

Ingredients

• 25g butter
• 25g flour
• 1cup diluted evaporated milk
• 3 egg yolks
• 25g castor sugar
• 3 egg whites
• Few drops vanilla essence
  

Method

1. Preheat oven to 210deg.C.
   
2. Grease a ramekin. [Meaning = small baking 'cup']
3. Line the base and sides with a piece of grease proof paper and grease it.
4. Melt butter then add flour and stir until smooth. [This is called a roux 'roo' = cooked mixture of equal parts butter and flour. Why heat and melt butter? To clarify it by removing water present and prevent lumping.]
5. Cook well and cool it slightly. [Cook well to prevent a starchy taste and cool the roux to prevent splattering. You would not want that!]
6. Add milk and stir until boiling. Cook for 2mins.
7. Beat the yolks and sugar with a whisk until creamy and add to the mixture a little at a time. Beating well after each addition.
   
8. Whisk egg whites stiffly. [Eggs whites whipped at room temperature forms foam better while fats contamination from egg yolk prevents foam forming properly!]
9. Fold in the cooked mixture into the egg whites, add flavorings and pour into the prepared ramekin.
10. Put to bake on the top shelf for 30-40mins.
11. Serve hot.
    

*Variations:
To change to coffee souffle = 1tsp of coffee essence instead of vanilla essence. Chocolate souffle = 1tbsp blended cocoa powder into mixture.

Grease and line with paper then grease again

Clarified butter

Add flour and mix well

Sit until smooth
[Roux should be stiff, not runny and pourable]

After cooling, add milk and beat well
[Slowly pour in the liquid and beat vigorously with a wire ship to prevent lumping]

Cook for 2 mins until boiling

Beat yolk and castor sugar until creamy

Add to cooked mixture a little at a time, beating well after each addition

Whisk egg white until stiff peak
[Using an electric mixer would be faster and less tiring on your hands.]

Fold in the mixture into in egg white
[Remember to use the folding method and not mix. Also note its mixture INTO egg white. Not the other way round!]

After folding and adding of vanilla essence

Pour mixture the ramekin
[Fill it to about 2/3 full. Egg white causes the dish to puff up and expand when baked due to the air incorporated inside the mixture during whipping. This gives souffle its lightness and assists with leavening.]

After baking

Present and serve hot