- 300ml milk
- 60g sugar
- 4 eggs
- The rind of 1/2 lemon
- A small cinnamon stick
- 60g dry baguette (from the day before)
- 30ml orange liqueur
- Arbequina extra virgin olive oil
- Star anise or ground aniseed
- A pinch of salt
- Slice the bread (not too thickly) and place the slices neatly in a container.
- Put the milk on to boil with 30g of sugar, the cinnamon stick and the lemon rind. Pour the boiling liquid into the container with the bread in it and allow to absorb all the milk.
- Mix the egg yolks with 30g of sugar, the orange liqueur and a splash of extra virgin olive oil.
- Beat the egg whites with a pinch of salt until they form stiff peaks, then very carefully add the egg yolk mixture.
- Smear some oil over a cupcake tray, and place a piece of bread into each mould, followed by a sprinkle of star anise or ground aniseed. Fill the moulds with the souffle mixture (the egg yolk and beaten whites), then bake for 8 minutes in a 190 °C oven. Serve immediately.
- When you perfume the souffles with the orange liqueur, try adding a little orange zest. You can also change the type of liqueur: use coffee liqueur, adding a little ground coffee as well, or pastis with a little star anise or ground aniseed, or rum with a little lemon zest.