This recipe is a specialty from the Cognac region in southwest France.Cognac Soufflé <br />3 eggs <br />3 tbsp sugar 3 tbsp flour 1 cup milk <br />Pinch of coarse sea salt1 small glass cognac <br />Separate the egg whites from the yolks and put to one side in a very clean mixing bowl. <br />Whisk the yolks and sugar until they foam. Fold in the flour. <br />Heat the milk until almost boiling. Gradually add to the mixture,stirring all the time so that the eggs do not curdle. <br />Return the mixture to the pan and boil until thick,stirring constantly. <br />Cool and leave to stand in the refrigerator. <br />Beat the whites with the salt until stiff. <br />Take the mixture from the refrigerator and stir in the cognac until smooth. <br /><br />Fold in the egg whites and pour into 200 - 300 ml. ramekins dusted with castor sugar. Wipe any excess mixture from the rims. <br />Bake in a preheated 200C / 400F oven for 20 to 30 minutes until well-risen and firm. <br />Put the ramekins on small plates,pour over cognac and flambé. <br />Voilà
