Souffles are easy to wake and are light and delicious to eat. It is possible to make the basic sauce well ahead of time, then all you need to do at the last minute is whisk up all the egg whites and pop the souffle into the oven.
1½ oz. butter
1 oz. icing sugar
1 oz. flour
10 fl. oz. hot milk
2 teaspoons vanilla essence
3 oz. Praline, crushed
5 egg yolks
2 tablespoons sugar
6 egg whites
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
1 tablespoon of butter, grease a
24-pint souffle dish. Sprinkle the sides and bottom of the dish with the icing sugar, knocking out any excess.
In a large saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the hot milk, stirring constantly. Stir in the vanilla essence and crushed praline.
Return the pan to the heat and cook the mixture, stirring constantly, for 2 to 3 minutes or until the mixture is thick and smooth. Remove the pan from the heat and allow the sauce to cool slightly.
In a small mixing bowl, beat the egg yolks with the sugar and mix them into the sauce, a little at a time.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the sauce.
Spoon the mixture into the prepared souffle dish. Place the dish in the oven and bake the souffle for 20 to 30 minutes or until it is lightly browned on top and has risen 1-inch above the top of the dish.
Remove the souffle from the oven and serve at once.