Recipe for Red's To-die-for-banana-souffle

(I have just made it again for 14 people -- it cannot be easier and more flop proof, and it cannot be lighter and more delicious! - and worth the try, at least!)

2 1/2 tbl castor sugar
2 tbl cornflour
1/4 cup - or one whole banana mashed
2 egg yolks
1/2 cup (125ml) milk (I use half milk half banana liqueur)
6 egg whites
2 tbl extra castor sugar

Grease souffle dishes (ramikins) (depending on size of the ramikins,
this mixture makes 6 to 8 servings)
Coat the insides of the dishes with castor sugar

Whisk 1 1/2 tbl sugar, cornflour, banana and egg yolks in large bowl
until wllk combined
Bring milk and banana liqueur to boil in medium pan
Gradually whisk the hot milk into the banana mixture and return to the pan
Whisk over heat until the banana mixture boils and becomes very thick.
Transfer the banana mixture to a large bowl and cover the surface with
plastic wrap (important: otherwise a skin forms) and cool for five
minutes.
Beat the egg white until soft peaks form
Gradually add the extra sugar (2 tbl) and beat in until firm peaks form.
Gently fold egg whites into the banana mixture in two batches
Spoon the mixture into prepared dishes and smooth the tops
Place a thin slice of banana on each souffle
Bake in a moderate oven (180'C) for about 20 minutes or until the
souffles are puffed
Serve immediately -- dusted with a little icing sugar

Enjoy -- and have a great party!