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    You are in: Home / Recipes / Vanilla Souffle Recipe
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    Vanilla Souffle

    Average Rating:

     1 Total Reviews

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    • on September 22, 2006

      Yes, this absolutely gets 5 stars! I did use the whole vanilla bean (YUMMMM!!!) and I didn't throw out the extra egg yolk - I aded it in withe the other 4 - didn't hurt the recipe at all (phew)!! It came out beautifully risen, light & fluffy & ohh sooo vanilla-ry!!! BUT...the recipe *as written*, needs some attention. Step 11-17 is where things get odd. It doesn't say that refrigerating the base then bringing it back to room temp is optional which I think it is...I didn't make the base ahead of time so after adding the egg yolks to the base, I let it cool to room temp and continued on as directed. I didn't bother with the plastic wrap & no 'skin' formed. :) The directions say to put the base in a 1qt container then put the saucepan in the ice-water bath (?) It calls for 1/4c grape juice...this is the 1/4c granulated sugar added to the egg whites. I just think it could be rewritten to be easier to follow & these few inconsistencies addressed. It is NOT a difficult recipe & I hope many people try it because the results are far more than worth the effort!!! I made this for PAC 9/06. Thank you for posting!!

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    Vanilla Souffle. Recipe by andypandy

    Vanilla Souffle

    By andypandy
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    Nutritional Facts for Vanilla Souffle

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 208.5
     
    Calories from Fat 67
    32%
    Total Fat 7.4 g
    11%
    Saturated Fat 3.7 g
    18%
    Cholesterol 119.4 mg
    39%
    Sodium 139.6 mg
    5%
    Total Carbohydrate 28.0 g
    9%
    Dietary Fiber 0.3 g
    1%
    Sugars 18.1 g
    72%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    vanilla beans

    Detailed Nutrition Values About Nutrition Info

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