- butter, for greasing
- cocoa powder, for dusting
- 3 free-range egg whites
- 55g/2oz ready-made fresh vanilla custard
- icing sugar, to dust
- Preheat the oven to 220C/425F/Gas 7.
- Grease a ramekin with butter and lightly dust with cocoa powder.
- Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold in the custard.
- Run your fingernail or the end of a teaspoon around the inside edge of the ramekin to loosen the soufflé from the side. Place onto a baking sheet and transfer to the oven to bake for 8-10 minutes, until risen and golden-brown.
- To serve, transfer the soufflé onto a plate and dust with icing sugar.