Instructions: Carefully separate the eggs.

Heat milk to boiling point.

Melt butter in saucepan, add flour and cook 1 minute over low heat. Add hot milk and stir constantly over low heat with spoon or whisk until smooth and thick.

Allow to cool slightly. Beat egg yolks with sugar and vanilla and mix well into sauce.

Beat egg whites until they are stiff but not dry, fold into sauce mixture gently without losing aeration.

Pour the mixture into a buttered and lightly sugared 1.5 litre souffle dish (or individual dishes if you prefer), bake in preheated oven at 180C/350F for 30-40 minutes until well risen and golden.

Serve at once.

Use a very clean bowl when whipping egg whites.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.