Nuss-Soufflé

Ingredients

• 250 ml milk
• 0.25 vanilla pod
• 1 tsp cinnamon powder
• 50 g room-temperature butter
• 50 g flour
• 1 Egg white
• 4 egg yolks
• 80 g hazelnuts (roasted, grated)
• 70 g sugar
• 4 egg whites
• 8 small soufflé cups
• powdered sugar

Instructions

1. 1.

   Grease the cups with butter. Sprinkle sugar and turn each cup by hand until the rim and bottom are completely covered. Bring milk to a boil with the vanilla pod seeds. Knead butter and flour together into a small roll. Divide into portions and stir each into the boiling milk until the flour fully binds the liquid into a homogeneous mass. Remove from heat and whisk in one egg white into the still hot mixture. Whisk quickly and vigorously until smooth, ensuring any sticking at the rim is stirred back to prevent lumps.

2. 2.

   Let the batter cool until lukewarm, then fold in the remaining eggs. Continue stirring until the batter is smooth and creamy. Pour sugar over the beaten whites and whip them stiff. Fold in the hazelnuts, then gently fold in the stiff egg whites.

3. 3.

   Fill the prepared cups with the batter and bake at 200°C for about 20 minutes in a water bath.