Sweet Souffle

Ingredients

• 1 tablespoon all-purpose flour
• 1/2 cup milk, hot
• 1/2 teaspoon vanilla
• 2 tablespoons sugar
• 1 tablespoon unsalted butter, softened
• 2 medium eggs, white & yoke separated
• 1/8 teaspoon salt
• Confectioners sugar (for dusting)
• Homemade caramel sauce (or favorite fruit topping)

** Bake using ramekins or a pie pan: prepare either by brushing with softened unsalted butter (brush bottom up) then coat with sugar (shake excess out); set aside.  Preheat oven to 390F

STEP 1 - Béchamel Sauce

1. In a sauce pan, melt 1 tablespoon butter
2. Add flour and cook for 1 minute, stirring continuously
3. Remove pan from heat and slowly add hot milk
4. Stir until smooth
5. Return pan to medium heat and stir constantly until it boils at which point the sauce should form ribbons
6. Remove from the heat
7. Stir in salt and vanilla
8. Add egg yolks, one at a time and stir to combine
9. Pour the sauce into a bowl and set aside

STEP 2 - Meringue
note:  will take 10-20 minutes to prepare

1. Whisk egg whites vigorously
2. Gradually add 2 tablespoons sugar while slowly whisking
3. Keep whisking vigorously until soft peaks form

STEP 3 - Combining

1. Add 1/3 of the meringue into the Béchamel sauce and whisk until thoroughly mixed
2. Pour mixed sauce into remaining meringue and whisk until just combined
3. Do not crush the delicate meringue

STEP 4 - Bake

• Spoon the mixture into ramekins or pie pan
• Run finger around inside of rim smoothing away 1/4" butter/sugar pan coating
• Bake 10-15 minutes (until fully risen)
• Remove from oven

Serve immediately, dusted with confectioners sugar and/or homemade caramel sauce or favorite fruit topping.