Vanilla Souffle

Recipe by tazdevilfan
READY IN: 50mins




  • 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.