Soufflé with chartreuse recipe

Custard:

Boil the milk, mix the sugar and yolks.

Pour the boiling milk over the yolks, stir and cook until it coats a spoon, then let it cool .

Soufflé:

Add chartreuse.

Whisk the egg whites once the mixture has cooled.

Add the egg yolks and whisked whites to the custard.

Pour into a buttered and sugared mould.

Cook in the oven at 180°C.

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.