Prep 30 mins
Cook 20 mins
Recipe by Todd English
- 29.58 ml unsalted butter
- 78.07 ml granulated sugar, plus more for dishes
- 473.18 ml whole milk
- 1 vanilla bean, split lengthwise and scraped
- 177.44 ml flour, plus
- 29.58 ml all-purpose flour
- 1.23 ml salt
- 4 large eggs, separated
- 4.92 ml pure vanilla extract
- 1 large egg white
- 59.14 ml sugar
- 1.23 ml cream of tartar
- confectioners' sugar, for dusting
- vanilla ice cream
- Butter and sugar eight 6-ounce soufflé dishes, including the rim of each dish.
- In a medium saucepan over high heat, combine milk and vanilla bean with scrapings.
- Bring to a boil, and remove from heat.
- Cover, and let steep for 1 hour.
- Remove bean from milk, and reserve for another use.
- In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt.
- Add 1/2 cup steeped milk, whisking to combine and form a paste.
- Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes.
- If the mixture begins to get lumpy, remove from heat, and whisk until smooth.
- Remove saucepan from heat.
- Prepare an ice-water bath: Fill a large bowl with cold water and ice.
- Add egg yolks and vanilla extract to milk mixture, and whisk to combine.
- Transfer soufflé base mixture to a shallow 1-quart container.
- Cover surface directly with plastic wrap to prevent a skin from forming.
- Set saucepan in the ice-water bath to cool completely.
- Refrigerate until ready to use.
- Remove soufflé base from refrigerator, and bring to room temperature, about 1 hour.
- Preheat the oven to 375° with rack in center.
- In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy.
- Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high.
- Whip until egg whites are stiff and shiny.
- Gently fold egg whites into the soufflé base in three additions.
- Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet.
- Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes.
- Remove from oven, and dust with confectioners’ sugar.
- Serve immediately with vanilla bean ice cream.
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!!