Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

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


  • Line the inside of the Pyrex ramekins with half of the butter, then cover this with castor sugar.
  • Bring to the boil.
  • 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.
  • 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.
  • Add remaining egg yolks, butter and the Framboise (if using) to the custard mixture, stir well.
  • Whip the 4 egg whites until stiff, then carefully fold into the custard mixture – which should be just warm.
  • Level off each top with a palette knife.
  • 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.
  • Remove from oven and dredge with icing sugar.
  • Soufflés do not hold, so must be served immediately – accompanied by vanilla ice cream or sorbet.
  • Decorate with icing sugar.