Vanilla soufflés recipe
 This sweet dessert is fairly quick and easy to prepare so makes a good pudding for a meal with friends. knob melted butter, for greasing300ml/10fl oz full-fat milk 4 large free-range eggs, separated45g/1½oz caster sugar, plus extra for dusting50g/1¾oz plain flour 2 tsp vanilla extract pinch salt icing sugar, to decoratevanilla ice cream, to serve (optional) knob melted butter, for greasing 300ml/10fl oz full-fat milk 4 large free-range eggs, separated 45g/1½oz caster sugar, plus extra for dusting 50g/1¾oz plain flour 2 tsp vanilla extract pinch salt icing sugar, to decorate vanilla ice cream, to serve (optional) Method Preheat the oven to 210C/190C Fan/Gas 6½ and place a baking tray on the middle shelf to warm up. Grease four ramekins with the melted butter, using a pastry brush to make upward strokes (this will encourage the soufflés to rise upwards). Then coat the bottom and sides of the dishes with sugar. Discard any excess.Bring the milk to a simmer in a medium saucepan over a medium–low heat. In another saucepan, whisk the egg yolks with 3 tablespoons sugar until the mixture becomes slightly pale in colour. Add the flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks (this allows the eggs to heat without scrambling). Add the rest of the milk and return to the heat. Bring to the boil, stirring continuously and cook for 1–2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl and leave to cool slightly. In a separate bowl, beat the egg whites with the salt until the mixture becomes foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg white mixture into the yolk mixture, taking care not to let too much air out of the mixture. Divide the mixture evenly between the prepared ramekins. Place the ramekins on the baking sheet and bake for 20–25 minutes until risen and golden on top. Dust with the icing sugar and serve immediately on their own or with a spoonful of vanilla ice cream. Preheat the oven to 210C/190C Fan/Gas 6½ and place a baking tray on the middle shelf to warm up. Grease four ramekins with the melted butter, using a pastry brush to make upward strokes (this will encourage the soufflés to rise upwards). Then coat the bottom and sides of the dishes with sugar. Discard any excess. Preheat the oven to 210C/190C Fan/Gas 6½ and place a baking tray on the middle shelf to warm up. Grease four ramekins with the melted butter, using a pastry brush to make upward strokes (this will encourage the soufflés to rise upwards). Then coat the bottom and sides of the dishes with sugar. Discard any excess. Bring the milk to a simmer in a medium saucepan over a medium–low heat. In another saucepan, whisk the egg yolks with 3 tablespoons sugar until the mixture becomes slightly pale in colour. Add the flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks (this allows the eggs to heat without scrambling). Add the rest of the milk and return to the heat. Bring to the boil, stirring continuously and cook for 1–2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl and leave to cool slightly. Bring the milk to a simmer in a medium saucepan over a medium–low heat. In another saucepan, whisk the egg yolks with 3 tablespoons sugar until the mixture becomes slightly pale in colour. Add the flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks (this allows the eggs to heat without scrambling). Add the rest of the milk and return to the heat. Bring to the boil, stirring continuously and cook for 1–2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl and leave to cool slightly. In a separate bowl, beat the egg whites with the salt until the mixture becomes foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg white mixture into the yolk mixture, taking care not to let too much air out of the mixture. In a separate bowl, beat the egg whites with the salt until the mixture becomes foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg white mixture into the yolk mixture, taking care not to let too much air out of the mixture. Divide the mixture evenly between the prepared ramekins. Place the ramekins on the baking sheet and bake for 20–25 minutes until risen and golden on top. Dust with the icing sugar and serve immediately on their own or with a spoonful of vanilla ice cream. Divide the mixture evenly between the prepared ramekins. Place the ramekins on the baking sheet and bake for 20–25 minutes until risen and golden on top. Dust with the icing sugar and serve immediately on their own or with a spoonful of vanilla ice cream.