Summary

Ingredients

• 35 g butter, soft
• 40 grams flour
• 0.5 ½ vanilla pod (s)
• 2 dl milk
• 1 pinch (s) salt
• 4 egg whites
• 3 egg yolks
• 80 g walnuts, finely rated
• 3 tablespoon rum, brown
• 60 g suar
• some butter, to spread the molds
• some sugar to sprinkle the molds
• some powdered sugar to dust the soufflés

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Instructions

1. Knead the softened butter with the flour. Cut open the vanilla pod, bring to the boil with the milk and salt, then remove again. Remove the milk from the heat and slowly work in the flour butter in small portions. Cook again, stirring, until a smooth, homogeneous mass is formed.
2. Then 1 egg white and gradually work in the egg yolks. Add the walnuts and rum. Work in well again. Beat the remaining egg white with the sugar until stiff and then carefully fold into the mixture with a wooden spoon. Butter the soufflé molds, sprinkle with sugar, then fill halfway with the mixture. Bake the soufflés in a preheated oven at 220 degrees in a water bath for about 20 minutes. Dust with powdered sugar and serve quickly.