Description
Among the most delicately textured desserts, soufflés are simple to prepare and they bases can be made hours, even days in advance.
Ingredients
Scale
- 1 cup milk + 1/3 cup milk
- 1 vanilla bean
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1 tbsp melted butter
- 4 egg whites
- 4 egg yolks
- 2 tbsp sugar
Instructions
- Preheat the oven to 350F.
- Grease four individual ramekins with pan spray or butter. Dust the greased ramekins with an even coating of sugar.
- Using a small bowl, whisk together 1/3 cup milk, 1/3 cup sugar, flour, melted butter and egg yolks.
- Split the vanilla bean lengthwise and scrape out its seeds using the back of a paring knife.
- In a small saucepan, bring the 1 cup of milk and the vanilla bean seeds to a boil.
- Using a whisk, add half of the hot milk into the egg mixture, stirring constantly so not to cook the yolks.
- Return the entire yolk mixture back into the saucepan and whisk constantly over medium heat for about 3-5 minutes until it thickens. This is your soufflé base.
- Remove the soufflé base from the hot pan and reserve in a medium bowl.
- Using a standing mixer and whip attachment, begin whipping you egg whites on high speed. Slowly add your sugar until the whites double in volume and hold a medium peak.
- Using a rubber spatula, gently fold the whites into you base until they are fully combined.
- Portion your soufflés in you prepared ramekins and bake for about fifteen minutes and serve immediately
- Prep Time: 20 mins
- Cook Time: 15 mins