Vanilla souffle

A soufflé can be one of those dishes that we shy away from, but it truly isn’t that difficult and the finished result is delicious, no matter how high the soufflé has risen.

• Separate the egg whites from the yolks and set aside until ready to whisk. • Boil milk in a medium saucepan. • In another pan, mix the egg yolks with the sugar until lightly browned. Add flour and whisk to combine. • Pour about 1/3 of hot milk over the egg yolk mixture and stir. • Add the rest of the milk and return to a low heat (6/9 on the stove). Stir constantly until thickened.

“A Soufflé (French: [su.fle]) is a baked egg-based dish that originated in the early eighteenth century in France. It is made with egg-yolks and beaten egg-whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, that means “to breathe” or “to puff”.” With the tastes of France being celebrated at the annual Franschhoek Bastille Festival, we share a recipe for a lemon and…

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