The first step is choosing the right bakeware to cook the soufflé in. Whatever you do, don't use something that's curved or ...

The heat of the pan will continue to cook the mixture. Use a wooden spoon to beat the egg yolks and caster sugar together in the small bowl. Beat them into a thick paste. Add this paste to the ...

Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened ... Pour the mixture into the souffle dish. Run your thumb around the interior rim of ...

Cook the mixture for three minutes over a low flame, stirring constantly. Add one egg yolk at a time to the flour/milk mixture, whisking it in as soon as it's in the pan and stirring vigorously so ...

A smooth and fluffy, mango souffle made with pureed mangoes, gelatine, eggs and rich cream. Sprinkle the gelatine in the 1/2 cup water and let it soak. Add the sugar to the yolks and beat till light ...

Pour the mixture back into the pan and cook over gentle heat, stirring continuously. Boil for 2 minutes, then tip the custard into a bowl. Flake a little butter over the surface or dust lightly ...

prepare each batch separately and cook immedi­ately, or the pancakes won’t be as light. Souffle pancakes differ from other types of pancake because of the way they are mixed. Instead of just ...

The souffle mixture should be just slightly runny in the centre, as it will continue to cook a little once removed from the oven. Serve immediately with a leafy green salad.

This delicious recipe is inspired by the incredible recipe found on the Insanely Good Recipes website, and I'm thrilled to ...