Classic French dessert (Print Version)
# Ingredients:
01 -
2 tablespoons unsalted butter (plus extra for greasing)
02 -
1/2 cup granulated sugar (plus extra for dusting)
03 -
2 tablespoons all-purpose flour
04 -
1 cup whole milk
05 -
1 teaspoon pure vanilla extract
06 -
3 large eggs, separated
07 -
A pinch of salt
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and grease your ramekins with butter, then dust with sugar.
02 -
In a saucepan, melt the butter, whisk in the flour, and gradually add milk. Stir until thickened, then mix in vanilla and let cool slightly.
03 -
In a separate bowl, whisk the egg yolks into the cooled mixture.
04 -
In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
05 -
Gently fold a third of the egg whites into the yolk mixture to lighten it, then carefully fold in the remaining egg whites.
06 -
Spoon the mixture into the prepared ramekins, place them on a baking sheet, and bake for 20-25 minutes until puffed and golden. Serve immediately.
# Notes:
01 -
For added flavor, consider using the seeds from a vanilla bean instead of extract.
02 -
Ensure that egg whites are at room temperature for better volume.
03 -
Serve immediately for the best texture and presentation.