Makes 8 x 80g soufflé bases, or approximately 650ml
10 minutes – very easy – keeps well vacced or frozen

Ingredients

100g butter

120g plain flour

2 pinches sea salt

black pepper, freshly ground

½ nutmeg, freshly and finely grated 400ml milk

6 x 61g egg yolks at room temperature

Method

Put the butter into a heavy based pan (refer to tip 1.) and when it starts to foam whisk in the flour, salt, pepper and nutmeg and continue whisking until it starts to bubble. Remove from the heat and whisk in the milk a little at a time until completely incorporated then return to the heat and cooking until it boils again. Remove from the heat and whisk in the egg yolks.

Scrape into a bowl, cover tightly with plastic and pierce a few little pinprick holes in it to allow the steam to escape.
Use as required.

Tip

1. The heavy base is important as the retained heat makes the cooking process easier.
2. We vac in 80g soufflé portions, so easy to throw a soufflé together when you can just scrape the base into a bowl.