Method

1. Make the crème patissière first; whisk the egg yolks and sugar together in a bowl, then whisk in the cornflour and plain flour.

2. Heat the milk in a pan and bring to the boil. Very slowly add the hot milk to the egg mixture, whisking continuously.

3. Pour the mixture into a clean pan and heat until simmering. Cook gently, stirring, for about 1 minute until slightly thickened.

4. Remove from the heat and leave the crème to cool. Cover with cling film to prevent the mixture from forming a skin.

5. To make the soufflés; preheat the oven to 180C/gas 4.

6. Butter 6 ramekin dishes very thoroughly; dredge them with caster sugar and put in the fridge.

7. Crush a third of the raspberries with a fork.

8. Mix 3 tablespoons cooled crème patissière with the vanilla extract, the egg yolk and the crushed raspberries.

9. Whisk the egg whites until they form soft peaks. Add the caster sugar and whisk again for a few seconds until slightly opaque.

10. Fold one third of this into the raspberry mixture, to slacken it and then fold in the rest gently so as not to lose the air.

11. Fold in the whole raspberries.

12. Fill the chilled ramekins to the brim with the mixture. Smooth the tops and run your thumb around each, just inside the rim (this helps rising).

13. Cook the soufflés in the oven for 7-8 minutes until well risen.

14. Sift a little icing sugar over the top of each soufflé and serve immediately.