Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks and sugar together until the mixture is light and fluffy. Slowly add the cooled milk mixture to the egg yolks, mixing until smooth and well combined.
Beat the Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Combine the Mixtures: Gently fold the egg whites into the milk and egg yolk mixture. Be careful not to deflate the egg whites too much, as this will help the soufflé rise during baking.
Bake: Spoon the batter into the prepared muffin tin or ramekins, filling each about 3/4 full. Bake for 15-18 minutes, or until the soufflés are puffed up and golden on top.
Serve: Once done, remove from the oven and dust with powdered sugar before serving. These soufflés are best enjoyed immediately while they are still warm and puffed.
Enjoy your homemade soufflé cups, which are sure to impress anyone who tries them!
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