Souffle al torrone
Instructions
Boil 20 cl of milk, remove from heat, add sugar, a pinch of salt and the vanilla stick.
Cover and leave to infuse for a quarter of an hour.
Remove the vanilla.
Softened In a saucepan the flour with the remaining cold milk.
Put on the fire to moderate heat and bring to a boil while stirring.
As soon as the mixture thickens, remove the bowl, let cool and then add an egg yolk at a time, half the butter, crumbled nougat and finally the egg whites firm.
Stir gently.
Grease and sprinkle sugar mold from soufflé, pour the mixture and bake in preheated oven at 200 degrees for half an hour.
Serve in the same pan.
Ingredients and dosing for 6 persons
- 40 g of crumbled nougat
- 30 cl of milk
- 60 g of sugar
- 50 g of butter
- 35 g of flour
- 5 egg whites
- 4 egg yolks
- 1 stick of vanilla
- 1 pinch of salt