Summary

Ingredients

• 50 g butter
• 50 grams flour
• 200 ml milk
• 1 egg white
• 1 teaspoon cinnamon
• 1 pinch carnation (s)
• 1 pinch ginger powder
• 1 pinch cardamom powder
• 1 point vanilla sugar
• 4 egg (s)
• 70 g suar
• Butter for the molds
• Sugar for the molds
• Icing sugar for dusting

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Instructions

1. Knead the butter with the flour. Bring the milk to the boil and gradually stir in the flour butter until it becomes smooth. Remove from heat, stir 1 egg white, the spices and vanilla sugar into the hot mixture. Allow to cool slightly.
2. Separate eggs. Stir the egg yolks into the lukewarm mixture. Beat the egg white until stiff, slowly pouring in the sugar. Stir 1 tablespoon of egg whites into the soufflé mixture, then fold this mixture into the egg whites in portions.
3. Grease 8 portion molds, sprinkle the bottom and walls with sugar. Pour the soufflé mixture up to approx. 1 cm below the rim.
4. Bake in a preheated oven in a water bath at 200 ° C top / bottom heat for about 20 minutes. Take the soufflés out of the oven, dust them immediately with powdered sugar and serve.