Korean-Style Matcha Soufflé

Preheat your oven to 170 °C (340 °F). Lightly grease individual ramekins with butter. Separate the egg whites from the yolks and chill the whites in the refrigerator, then warm the milk and butter together until the butter is completely melted, without bringing it to a boil.

Whisk the sifted flour and matcha into the warm milk until smooth. Next, beat in the egg yolks one at a time, add the vanilla extract, and mix thoroughly again.

Whip the egg whites with the sugar until soft, glossy peaks form. Gently fold them into the base in three additions using a spatula, folding from the bottom up to keep the batter as airy as possible.

Divide the batter among the ramekins, filling them to about ¾ full. Bake for 18–22 minutes, until the soufflés have risen nicely and are lightly browned on top.