If you're like me, love classy desserts but at the same time go weak at the knees for pastel colored anything, you'll definitely love this dessert! Even though a souffle sounds really intimidating, I promise it is not at all difficult. A little prep goes a long way to making this pretty darling right here.

This recipe makes 3 small ramekins for taller souffles, or 4 short ones. If you want that WOW factor, I really recommend doing 3 servings and if you need more, just double the recipe and you'll good to go.

Yield: 3 souffles in 4 oz ramekins
Time prepping: 10 minutes
Total baking time: 15-18 minutes (varies from oven type)

Step 1: Ingredients & Kitchen Tools

Ingredients:
2 whole eggs, white and yellow seperated
2 tablespoon of white granulated sugar
1 tablespoon of butter
1 tablespoon of all purpose flour
1/4 cup of milk
1/4 cup of sweetened condensed milk
Food coloring (in turquoise and pink)

1/2 a tablespoon of soften butter, to coat ramekin
Additional sugar, to coat ramekin

Kitchen equipments:
3, 4 oz oven safe ramekins
2 mixing bowls
3 small bowls (to color batter separately)
1 small saucepan
A small tray
A whisk or handheld/stand mixer
Spoons, for mixing colors

Step 2: Making the Meringue

First, prep the ramekins by rubbing rubber all over the insides and on the rim. The pour some sugar and coat all over the buttered areas. Any excess sugar can be placed back into the sugar bag.

Start by cracking and seperating the eggs from it's white and yolk. Place the egg whites in a mixing bowl while setting aside the yolks for later. Using a handheld mixer start whisking the egg whites untill frothy, then gradually pour the sugar. Whisk the egg whites until it reached stiff peaks.

If you want to if your meringue is stiff or not. Hold up the whisk and if the meringue holds it shapes, doesn't drip and curved at the end like a bird's beak, it's done.

Set aside.

Step 3: Making the Roux

In a small sauce pan, melt 1 tablespoon of butter add in the flour. Mix until it clumps together and then pour in you cold milk and sweetened condensed milk. Continue to whisk while cooking until the mixture has thicken significantly. Remove from heat.

Step 4: Adding the Yolks

Scrape the roux into a new mixing bowl. Then add in the two egg yolk and whisk together untill well combined.

Step 5: Adding the Meringue

Put 1/3 of the meringue into the egg yolk mixture and fold untill it's homogeneous.Then add the other two thirds of the meringue and fold. Do not overfold, a few streaks of egg whites is okay, because we are going to seperate the batter into 3.

(The reason for not overfolding is because since we are going to pour the batter into seperate bowls and add in the food coloring. Mixing the food gel would require more folding which will deflate some air bubbles.)

Step 6: Color the Batter

Place just one very tiny drop of food coloring if you wish to maintain a light, pastel-y shade. If you want a darker color, place just one more drop. Do take note that colors darken significantly during baking.

Step 7: Preheat & Scooping the Batter

FIRST, preheat the oven to 400 degrees Fahrenheit, or 204 degrees Celsius

Place the prep ramekins onto a tray about an inch or two apart. Then scoop about a heap tablespoon of batter, alternating the colors after the other. Using a toothpick or a small knife, make a swirl around the batter to evenly distribute the layers.

Step 8: Baking

Place the whole tray into the oven and bake it for 15-18 minutes. ( if u r having second thoughts, it's better to have it a little longer in the oven than to have it underbake)

DO NOT OPEN the oven door whatever you do or it will deflate. Don't even take a peek! Just cross your fingers and pray.

This is why it js so important to not place your ramekins too close to each other just in case they might stick.

Step 9: The Masterpiece

Let's hope the souffle God has blessed your souffles and it has risen beautifully. Serve immediately to your guest so they can enjoy your tall pretty soufflés. before it starts to slowly give in to gravity.

If you wish, dust some powdered sugar at the top. Tada! PaddlePop Souffle!