Separate the egg-whites and yolks. Cool the egg-whites and beat until the foam is stable
Pound the yolks with the sugar, add the flour, hot water diluted vanillin, warm milk and boil the mixture stirring until thickens. Carefully stir in the mixture into the beaten egg-whites
Put the paste in the buttered soufflé forms or in a frying pan. Bake immediately at 430oF (220oC ) for 12-15 minutes until 2-2.5 volume increase
