Why is it that desserts that are scaled down in size to be single servings are instantly more appealing? Perhaps it's because having your very own package is leaps and bound more gratifying than being served a mere portion of a communal dessert. Whatever the explanation, these individual souffles are simple to make, with only milk, eggs, cornstarch, sugar, bread (lefteover, as in day old, works best), and margarine as the ingredients.
- 500 milliliters milk
- 2 large eggs
- 20 grams corn starch
- 100 grams sugar
- 100 grams day old bread
- 50 grams margarine
- Preheat oven to 200°C (approximately 400°F).
- Separate egg yolks from whites into bowls.
- Heat milk in a saucepan and bring to a boil.
- Mix egg yolks, cornstarch and 1/3 of the sugar and whisk until the mixture is smooth.
- Add hot milk to this mixture, stirring constantly.
- Return mixture to pan and heat again, stirring constantly with a whisk until mixture thickens.
- Remove from heat and pour into a bowl. Set aside and let cool.
- Cut bread into small cubes. Melt margarine in a frying pan and add bread.
- Fry over medium heat until bread is golden and toasted.
- Add 1/3 of the sugar and let it caramelize, stirring constantly.
- Divide the bread between ovenproof bowls, set aside.
- Beat egg whites until foamy and add remaining sugar.
- Continue to beat egg whites until stiff peaks form.
- Fold egg whites into egg yolk cream and spread over bread in the bowls.
- Generously sprinkle with sugar.
- Bake in preheated oven for 2-3 minutes or until sugar caramelizes.