Vanilla Souffle’


1/4 All purpose Flour
1/4 cup Butter, softened
1 cup whole Milk
1/4 cup Sugar
2tsp Vanilla extract
1 Vanilla bean
5 Egg whites
4 Egg yolks
30g Sugar
1 tsp Cream of Tartar


  1. Mix the flour and butter until it is a smooth paste. In a sauce pan, heat the milk and dissolve the sugar. Add the vanilla bean and bring to a boil, then add the flour and butter mixture to the boiling milk. With a whisk, beat vigorously to ensure there are no lumps. Simmer for several minutes until the mix thickens. Remove from the heat, discard the vanilla bean and cool for 10 minutes in an ice bath.
  2. While the mix is cooling, take 6  90g ramekins or souffle' dishes. Coat with butter and sprinkle with a pinch of sugar. In another mixing bowl quickly beat the egg yolks and vanilla extract and combine with the milk mixture.
  3. Separately beat the egg whites, sugar and cream of tartar until the egg whites form medium stiff peaks. Fold the egg whites into the souffle' base and pour into the prepared baking dishes and smooth off the tops.
  4. Preheat the airfryer to 170 degrees. Place 3 souffle' dishes into the cooking basket and cook for 14-16 minutes. Repeat the cooking process with the next 3 ramekins. Serve with powdered sugar on top and with chocolate sauce on the side.