300 ml Milk
30 g Sugar
1 Vanilla bean or essence
40 g Flour
40 ml (2) Egg Yolks
For 4 portions add 20 g chocolate cut into pieces or 30 g cocoa to the milk.
Prepare the soufflé dishes by greasing well with butter and dredging with sugar.
Make a white vanilla sauce.
Heat the milk and vanilla bean in a saucepan. Add the sugar and dissolve it. Infuse the vanilla bean.
Make a white roux using the butter and flour. Allow to cool.
Remove the vanilla bean, and add the milk to make a smooth sauce.
Cook gently for 5 minutes, stirring occasionally to prevent burning and to prevent a skin from forming.
Cool the mixture, but while still warm add the yolks one at a time. Keep warm in a bain-marie. (If using essence, add the vanilla now)
Make a meringue. Whisk the egg whites to froth. Add the sugar and whisk to a firm peak
Fold the egg whites into a sauce with a spatula.
Pour the mixture into prepared moulds so that each is three quarters full
Bake in an oven at 175 – 180°C, about 25 min.