'3 tablespoons of butter or margarine'
'3 tablespoons of all-purpose flour'
'3/4 cup of hot milk'
'1/4 cup of caster sugar'
'1 pinch of salt'
'5 large eggs'
'1 tablespoon of vanilla extract'
'5 egg whites whipped until stiff'
'3 tablespoons of butter or margarine'
'3 tablespoons of all-purpose flour'
'3/4 cup of hot milk'
'1/4 cup of caster sugar'
'1 pinch of salt'
'5 large eggs'
'1 tablespoon of vanilla extract'
'5 egg whites whipped until stiff'
'Melt the butter or margarine in a saucepan.'
'Remove the saucepan from the heat and add the flour.'
'Gradually add the milk, whisking constantly.'
'Add the sugar, salt, and cook over low heat, whisking constantly, for 5 minutes to achieve a smooth and thick cream.'
'Remove from the heat, add the well-beaten eggs, and whisk thoroughly.'
'Let it cool, then add the vanilla extract and mix well.'
'This part of the soufflé can be prepared ahead of time with 1 or 2 hours notice.'
'Add the egg whites whipped until stiff just before baking the soufflé.'
'Preheat the oven to moderate temperature (170°C) for about 15 minutes before baking the soufflé.'
'Grease a soufflé dish with butter or margarine and dust it with caster sugar.'
'The soufflé dish should be high enough to accommodate the soufflé after it rises.'
'Bake for about 30 minutes, or until lightly golden.'
