premise: How do I temper the mixture of eggs and milk when making vanilla souffles?
hypothesis: Slowly whisk 1/3 of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly with a wooden spoon. Stir and cook the mixture until it has thickened, this takes about 1 minute.