Vanilla-Apple Soufflé

Preparation:
Butter few pudding moulds, dust with castor sugar. Preheat the oven at 200°C

150ml Milk+ 1 Vanilla pod+ a pinch Salt--> 1) Bring to boil.

60g Butter
75g White flour--> 2) Melt butter in another pot, add flour, mix it well, cool down.

3) Step1+ Step2--> Hot Milk pour into the flour mixture, with slow heat, stir with a wooden paddle until the mixture is thick, smooth and no longer clings to the sides of the pot. Cool down slightly. Then add...

80g Egg yolks--> 4) Gradually blend in egg yolks with hand-mixer, one by one. Then ...
50g grated Hazelnut+ 25g brown raisins+ 80g small cubed Apple--> 5)Add into batter.

100g Egg whites (at room temperature) + 65g Sugar--> 6) Whip together into soft peaks. Carefully fold into batter. ...

7) Fill in prepared mould no more than 3/4 high. Bake in the Oven at 190°C, approx. 30-40 mins. The finished soufflé should be puffy with a lightly browned top, the edges appear dry. Sprinkle with powdered sugar, served immediately, before it collapses.