Small soufflés with pastis Henri Bardouin
For 4 people
Preparation time: 20 min
Cooking time: 20 min
• 4 eggs + 2 whites
• 25 g of butter
• 65 cl of milk
• 160 g of sugar
• 60 g fluid flour
• 2 tablespoons Henri Bardouin pastis
Heat the milk. Beat the egg yolks with half the sugar. Whisk in the flour and hot milk. Pour into the saucepan and thicken over medium heat, stirring about 2 min after boiling. Add the pastis Henri Bardouin.
Whisk the whites into snow. Pour the remaining sugar and continue beating until they are very firm.
Preheat the oven th. 7 (210 °C). Butter six ramekins, fill with the mixture until half-high. Bake for 10-12 min, watching the cooking, but without opening the oven door. Serve from the oven.
© Photo : D123RF - tashka2000
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France