Ingredients:
Base:
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
3 large eggs, separated
1/4 cup sugar
Pinch of salt
For Vanilla Soufflé:
1 tsp vanilla extract
For Chocolate Soufflé:
1/2 cup melted dark chocolate
Recipe:
Prepare the ramekins:
Grease the ramekins with butter and dust them with sugar. Preheat the oven to 200°C (390°F).
Make the soufflé base:
Melt the butter over medium heat, add the flour, and stir for one minute.
Gradually pour in the milk, stirring until the mixture thickens.
Remove from the heat and let it cool for one minute.
Add the egg yolks:
Add the egg yolks one at a time.
For the vanilla: Add the vanilla.
For the chocolate: Add the melted chocolate and stir.
Whisk the egg whites: Whisk the egg whites with a pinch of salt until frothy, then gradually add the sugar until stiff peaks form.
Combine the mixtures: Gently fold in one-third of the egg white mixture, then fold in the remaining mixture.
Baking: Fill the ramekins almost to the top.
Bake for 12–15 minutes, or until the soufflés have risen, without opening the oven door.
Serving: Serve immediately with powdered sugar, whipped cream, or chocolate sauce.