14
Makes 6
For the crème patisserie
60g / 2oz whole milk
4 tsp whipping cream
1 vanilla pod
4 tsp plain flour
8g / ¼ oz caster sugar
½ tsp cornflour
1 medium whole egg
1 medium egg yolk
METHOD
For the crème patisserie, add the milk and cream to a pan. Halve the vanilla pod and scrape out the
seeds. Add the seeds and the pods to the milk. Over a low heat, bring the mixture to a simmer. At the
same time, combine the flour, caster sugar and cornflour in a bowl.
In a separate bowl, lightly beat the egg and egg yolk together. Add half the egg mix into the flour mix
and mix to form a smooth paste. Add the remaining egg mix and whisk until the mixture is free of
lumps. Strain the warm milk mixture into the egg mixture, whisking continuously.
Once done, pour the mixture back into the pan and cook over a low heat for 4-5 minutes as the flour
and cornflour cooks out, stirring continuously to avoid the mixture catching.
Once the mixture has thickened, transfer to a bowl and cover the surface with a layer of cling film to
prevent a skin forming. Leave to cool.
Grease the inside and edges of six 6oz ovenproof ramekins with the softened butter by using a pastry
brush with vertical strokes. Spoon two tablespoons caster sugar into a greased ramekin and carefully
turn the ramekin around to evenly coat with sugar. Tip out the excess sugar and repeat the process
with the remaining ramekins. Store somewhere cool to avoid the butter melting.
Preheat the 4K by placing 500g / 17oz charcoal on the charcoal grid and pressing the fast flame
ignition (which has a self-timer of 7 minutes). After leaving the hood open for 10 minutes, place the
pizza stone on top of the cast-iron grills and close the hood. Leave the bottom vent open, and the top
vent on setting 3. While the 4K is preheating, make the soufflé.
Whisk the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Once the egg
whites have become aerated and turn white in colour (approximately 3 minutes), slowly add the sugar
and whisk the mixture to glossy, stiff peaks.
Whisk a third of the whisked egg whites into the reserved crème patisserie until smooth. Gently fold
the remaining egg white mixture into the crème patisserie in two stages.
Divide the mixture between the six ramekins, filling them to just above the edge.
RECIPE //
CONVECTION COOKING METHOD
CLASSIC SOUFFLE
To grease the ramekins
unsalted butter, softened
caster sugar
For the soufflé
6 egg whites
70g / 2.5oz caster sugar
reserved crème patisserie
ice cream or custard, to serve
