Since becoming a pastry chef, bringing store-bought cakes to a holiday party is forbidden and box-brownies are a one-way ticket to the naughty list. Even homemade Christmas cookies receive slightly deflated looks because when a pastry chef is invited to a party, people expect a Bouche de Noel, or artisanal chocolates, or life-sized sculpted cakes of Santa Claus. To say the least, expectations are high.
When the holiday pressure is on, I turn to an old pastry chef party trick – soufflés. 
Despite the soufflé’s reputation for being difficult to prepare, it is a reliable and stress-free dessert that requires just a few simple ingredients and a little bit of aeration. Still, because of people’s preconceptions about soufflés, they offer a feeling of extravagance and celebration that is perfect for any holiday party.
The soufflé base can be prepared ahead of time, so that all you need to do when the party comes is mix up the meringue, fold it into the base and bake. Various flavors can be added to the base to give your soufflé more character. Adding a tablespoon of Crème de Menthe and folding in chocolate chips with your meringue is always a holiday crowd-pleaser.
PrintVanilla Soufflé
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These holiday soufflés are a pastry chef’s secret weapon, combining a light, airy texture with a rich vanilla flavor, perfect for festive gatherings.
Ingredients
- 1 cup milk
- 1/3 cup milk
- 1 vanilla bean
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1 tablespoon melted butter
- 4 egg whites
- 4 egg yolks
- 2 tablespoons sugar
- 1 tablespoon Crème de Menthe (optional)
- Chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease four individual ramekins with pan spray or butter, then dust them with an even coating of sugar to prevent sticking.
- In a small bowl, whisk together 1/3 cup milk and 1/3 cup sugar until the sugar is dissolved. Set aside.
- In a saucepan, heat 1 cup of milk and the vanilla bean over medium heat until just simmering. Remove from heat and let it steep for a few minutes.
- Remove the vanilla bean and slowly whisk in the milk-sugar mixture, followed by the flour, until smooth. Return to heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the melted butter.
- In a separate bowl, whisk the egg yolks until pale and thick. Gradually add the hot milk mixture to the yolks, whisking constantly to prevent curdling.
- In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add 2 tablespoons of sugar and continue to beat until stiff peaks form.
- If using, add the Crème de Menthe to the base and fold in chocolate chips.
- Gently fold the meringue into the yolk mixture in three additions, being careful not to deflate the mixture.
- Divide the mixture evenly among the prepared ramekins. Run a thumb around the edge of each ramekin to help the soufflés rise evenly.
- Bake for 15 minutes, or until the soufflés are puffed and lightly golden. Serve immediately.
Notes
The soufflé base can be prepared ahead of time, allowing you to simply mix the meringue and bake when ready. For a holiday twist, add a tablespoon of Crème de Menthe and chocolate chips. Ensure ramekins are well-greased and sugared to prevent sticking. Serve immediately after baking for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 250
- Sugar: 20
- Sodium: 80
- Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 8
- Cholesterol: 150
What size/capacity ramekin?
7oz ramekins are usually standard for soufflés.
Looks yummy.
I’ve always been scared of soufflés – but I’ll trust you and try it this NYE :D Thanks!
Don’t be scared! You can do it! Let me know how it goes!