Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Vanilla and Raspberry souffle

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 10g (1oz) Stork tub
  • 50g (2oz) caster sugar plus extra to sprinkle
  • 1 vanilla pod
  • 125ml (4fl oz) JUST MILK milk
  • 4 eggs separated
  • 10g (1/2 oz) flour
  • 2 tbsp (30ml) Framboise liqueur (optional)
  • 125g (4 oz) fresh raspberries
  1. Line the inside of the Pyrex ramekins with half of the butter, then cover this with castor sugar.
  2. Bring to the boil.
  3. Mix 2 egg yolks, flour and sugar to a smooth consistency in a basin, then pour over the boiling milk and stir until well combined.
  4. Pour this mixture into a clean saucepan and stir continuously over a gentle heat until the mixture begins to thicken. Remove from heat and allow to cool slightly.
  5. Add remaining egg yolks, butter and the Framboise (if using) to the custard mixture, stir well.
  6. Whip the 4 egg whites until stiff, then carefully fold into the custard mixture – which should be just warm.
  7. Level off each top with a palette knife.
  8. Put each ramekin onto a baking sheet and cook in the oven for 15-20 minutes or until each has well risen and is firm to the touch.
  9. Remove from oven and dredge with icing sugar.
  10. Soufflés do not hold, so must be served immediately – accompanied by vanilla ice cream or sorbet.
  11. Decorate with icing sugar.

Pyrex® is a trademark of Corning Incorporated used under license by International Cookware.

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