Vanilla Souffle

In a saucepan, bring the milk to the boil with the vanilla pulp and the scraped out pod. Knead the butter with the flour and gradually add to the boiling milk. “Burn off” the quantity at a high temperature until a white coating forms on the bottom of the pot.

Put the vanilla mixture (without the pod) in a suitable bowl. Mix into the hot mixture one egg white at the beginning, then the egg yolks. Beat the remaining egg whites with the sugar until stiff. Fold the snow into the cooled vanilla mixture.

Butter the souffle molds, sprinkle them with sugar and fill them 2/3 full. Bring water to the boil in a frying pan or large gratin dish. Place the molds in the water bath. Bake for 20-40 minutes in the oven at 200-240 degrees (upper-lower heat), depending on the size.

ml

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