1. Infuse the Milk
Pour milk into a large saucepan. Add cinnamon stick and bring to a gentle boil.
Remove from heat, cover, and let it steep for 10 minutes. Remove cinnamon stick.
2. Make the Base
In a bowl, sift flour, sugar, and salt together.
Gradually whisk into the warm milk until smooth.
Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened (like a custard).
Stir in butter and vanilla essence. Let cool slightly.
3. Whip Egg Whites
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
4. Fold and Bake
Gently fold the egg whites into the milk mixture, being careful to keep it light and airy.
Pour into a greased ovenproof dish or individual ramekins.
Bake at 180°C for 25–30 minutes or until puffed and golden on top! @tout le monde
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