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Vanilla Souffle

Vanilla Souffle created by Elmotoo

Recipe by Todd English

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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"Recipe by Todd English"
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  1. Elmotoo
    Vanilla Souffle Created by Elmotoo
    Reply
  2. Elmotoo
    Vanilla Souffle Created by Elmotoo
    Reply
  3. Elmotoo
    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!!
    Reply
  4. tazdevilfan
    Recipe by Todd English
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