1 Whisk the milk vigorously with the sugar, vanilla sugar, salt, orange rind and flour. Then stir over a low heat and bring to the boil once. Stand the pan in a bowl of iced water and leave to go cold. Butter four soufflé dishes approximately 6-7 cm in diameter (alternatively you can use cups of the same size) and sprinkle with breadcrumbs. Separate the eggs and beat the egg yolks into the cooled mixture.
2 Wash the strawberries, pat dry and chop finely, then stir into the soufflé mixture. Beat the egg whites until very stiff and fold in carefully. Fill the soufflé dishes with the mixture and bake at 180° for about 20 minutes. Take out and serve immediately dusted with icing sugar.