Preparation

1. The soufflé:
   
   Cook 150g sugar with 2cl water in a saucepan. When the caramel is brown, remove from the heat and pour in the previously warmed milk.

2. In a bowl, whisk together the egg yolks and 20g sugar, then add the flour and cornflour. Pour the caramel milk over this mixture.

3. Return to the heat and cook for 3 minutes, stirring vigorously. Then remove from heat and smooth with a whisk.

4. Beat the egg whites until stiff with the remaining 10g sugar. Fold into the previous mixture and pour into lightly buttered and sugared ramekins.

5. Slide into a hot oven for 15 minutes at 180°C (Th.6)

6. At the end of cooking, spoon the sauce into the center of each soufflé and serve immediately.

7. The sauce:
   
   Cook the sugar with 2cl water. When the sugar turns to caramel, remove from heat and pour in the milk, then the cream. Boil for a further 3 minutes. Blend in the butter and a pinch of ground salt. Set aside at room temperature.