Salzburger Nockerln

Instructions

1. Beat the egg whites into stiff peaks with a pinch of salt, then gradually add the sugar until you have a firm meringue.
2. In a bowl, whisk the yolks with the flour, vanilla and a few spoons of milk to form a smooth cream.
3. Gently fold this cream into the whites with a spatula, without deflating them.
4. Heat the butter in a large non-stick pan with the rest of the milk.
5. Drop three large spoonfuls of the mixture into the simmering milk, spacing them apart.
6. Cover and cook for 3 to 4 minutes over low heat, then finish for 2 minutes under the grill to brown.
7. Dust with icing sugar and serve immediately, as the soufflé deflates quickly.