Light soufflé, savory or sweet

Directions

1. Preheat the oven to 175 °C. ⏱ ≈ 10 min
2. Butter the round mold, or each individual ramekin, spreading the butter from the bottom up with a brush. This helps the soufflé rise. The mold should have vertical sides. ≈ 3 min
3. Dust the inside of the ramekin with flour for a savory soufflé, or with sugar for a sweet soufflé. ≈ 2 min
4. Prepare a roux by mixing the flour, butter, and milk, then stir until you have a smooth sauce. ≈ 4 min
5. Remove the saucepan from the heat and add the yolks one at a time. ≈ 4 min
6. Mix the filling with the roux, and add a splash of liqueur if desired. ≈ 4 min
7. Whip the egg whites to stiff peaks. For a sweet soufflé, add 50g of sugar to the egg whites. ≈ 10 min
8. First, incorporate some of the egg yolks into the blond roux to lighten it, then add the remaining yolks gently. ≈ 4 min
9. Fill the mussels up to 2 cm below the rim. ≈ 10 min
10. For a large soufflé, make an incision in the surface about 2 cm from the edge with a knife: the center will rise higher. ≈ 3 min
11. Sprinkle the sweet soufflé with sugar, and the savory soufflé with grated cheese, if desired. ≈ 2 min
12. Bake for 20 minutes, or until the mixture has risen approximately 2 cm above the edge of the mold. ⏱ 20 min
13. Serve immediately. ≈ 2 min