Hey everyone! Let's make a soufflé that puffs up like a balloon.
First things first - get those yolks and whites to go their separate ways.
Make sure your bowls are spick and span.
And keep that yolk away from the whites, like their exes at a party.
To the yolks, toss in a tablespoon of sugar, a tiny pinch of salt, and give it a good mix.
And while you're busy wrangling those yolks, pop the whites in the freezer for 10 minutes.
They'll whip up better if they're a bit chill.
Throw in a tablespoon of milk.
Adding milk to the yolks and soufflés helps create a smoother, richer mixture.
It adds moisture and makes the soufflé lighter and more airy.
