Recipe for the preparation of easy French dessert, the base is from dense white sauce and egg whites foam.
recipe,photo-recipe,vanilla flavor,egg yolk,egg white,Pastry,French cuisine
No. of servings
|all-purpose flour / plain flour||1||tbsp||1||tablespoon|
|whole milk 3.5%||10||tbsp||150||milliliters|
Stir flour in the melted butter over medium heat.
whole milk 3.5% 10 tbsp (150 ml)
Gradually add hot milk and cook until the white sauce becomes dense.
Grease ramekins with butter and sprinkle them with sugar.
Stir in the above mentioned ingredients.
egg white 2 pcs
Beat the egg whites until they are foamy.
Stir one-third of the egg whites foam into the dough.
Gently stir rest of the egg whites foam into the dough.
Evenly spoon the dough into four ramekins. In case you use smaller cups, fill them only 2-3 cm from the bottom.
Bake for 14 minutes at 200 °C.
Serve them warm, until the souffle is well risen.