250 milk
50ml Baileys
75g white chocolate
300g caster sugar plus extra for dusting
50g cornflour
2 egg yolks
7 egg whites
butter for greasing



1. Preheat oven to 190ºC
2. Bring milk and baileys to boil
3. Put the white chocolate over a bain-marie to melt, whisking continously
4. Place one-third of sugar, corn flour and egg yolks in a saucepan and
slowly mix in the milk and baileys mixture to make a creme patisserie.
5. Simmer over low heat until thick and smooth
6. Whisk the egg whites to a stiff peaks and slowly add the remaining sugar.
7. Butter 4 ramekins and dust with sugar.
8. Gently fold together creme patisserie and egg white.
9. Pour into ramekin. Run a knife around the edges.
10. Bake in the oven for 10-12 minutes.
11. Serve immediately with vanilla ice-cream.

ps. Do not open oven when baking. If necessary to check, make sure to be very gentle with oven door. Do not slam as souffle will sink.