Vanilla Soufflé

Prepare the soufflé dish and affix the paper collar as directed on page 72. Slide the rack onto the lower-third level of the oven, and preheat to 400°F.

Whisk the flour and half the milk in a saucepan. When well blended, whisk in the remaining milk and the 1/3 cup sugar. Then bring to the boil and boil slowly, whisking, for 30 seconds. This is now a bouillie. Remove from heat; let cool for a moment, then, one by one, beat in the yolks and the optional butter.

Whip the egg whites to soft peaks, sprinkle in the 2 tablespoons sugar, and beat to stiff, shining peaks (see page 100). Whisk the vanilla into the sauce base, then whisk in a quarter of the whites to lighten it. Delicately fold in remaining whites and turn the mixture into the prepared dish.