White Chocolate Souffle

Start by making the base for the souffle, this can be done a day in advance and kept in the fridge until needed the next day.

Mix the corn flour with 40ml of the cold milk. Heat the rest of the milk with half the sugar (25g). Don't allow the milk to boil.

In a large mixing bowl, whisk together the egg yolks, corn starch mixture and the rest of the sugar and salt. Slowly pour the hot milk into the egg yolk mixture, whisking while pouring. Add back to the pot and place over a medium heat. Cook the custard until thick and cooked through. Keep whisking, so it doesn't catch. Once cooked, pour into a bowl, contact cover with cling film and allow to cool completely.

While the mixture is cooling, brush Le Creuset Stackable Ramekins with melted butter and coat the inside of the ramekin with the sugar, ensuring no excess is left. To prepare your baking paper collar, cut strips of baking paper that can wrap around the outside of the ramekins and come up the sides by 5cm. Secure with string. Preheat the oven to 180℃.

Melt the chocolate over a double boiler and set aside. Whisk the egg whites until foamy and while continuing to whisk, slowly add the sugar in a steady stream to incorporate. Whisk until no sugar granules remain and the whites are stiff peaks. It's best to use an electric hand whisk for this - if you over or under whisk the whites the mixture won't hold well. You are looking for a stiff egg white but still smooth. Gently fold through the melted white chocolate - don't over mix you want to retain as much air for your souffles to rise as possible. Then fold the egg chocolate mix gently through the base mixture.

Divide the mixture between the ramekins and bake for 25-30 minutes. If they have a slight wobble after 25 minutes of baking, they are done. Remove from the oven and serve immediately.