Scrape the seeds out of the vanilla pods and discard of the pod. Zest the oranges.
- 1 To make the crème pâtissière base, put the milk, cream and vanilla seeds in a medium, preferably non-stick saucepan and bring to the boil. Move on to the next steps while you wait.
- 2 Meanwhile, mix together the egg yolks and caster sugar until well combined.
- 3 Beat the flour and cornflour into the egg yolks.
- 4 Pour the hot milk and cream into the egg mixture, whisking as you pour.
- 5 Transfer back to the saucepan and stir continuously over a low-to-medium heat for 2-3 minutes, until smooth and very thick.
- 6 Transfer to a bowl and cover with cling-film. Leave to cool to room temperature.
- 7 When ready to cook the soufflés, heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens) and heat a flat, heavy-based baking tray.
- 8 Coat 150ml ramekins with two layers of butter and a layer of caster sugar (see Top Tips).
- 9 Whisk the egg whites until they form firm peaks.
- 10 Gradually add the caster sugar until the mixture is firm and glossy.
- 11 Mix one-third of the egg white mixture into the crème pâtissière base to loosen the mixture then, using a metal spoon, gently fold in the remainder until combined.
- 12 Spoon into the prepared ramekin dishes and level the surface with a palette knife or back of a spoon.
- 13 To avoid the mixture sticking to the top of the mould, run your thumb or a sharp knife around the top edge of each ramekin.
- 14 Place the ramekins on the pre-heated baking tray and bake for 12-15 minutes until well risen and golden.
- 15 To serve, place on serving plates and decorate with the icing sugar and orange zest.
- Average per serving
- Calories 270.0kCal