Hey Guys, today I want to show you how to make a Sweet Vanilla Soufflé. Soufflés sound fancy and extremely hard to make but in reality this recipe is pretty easy. There is a bit of work that goes into it but its honestly not that bad.
Sweet Vanilla Soufflé
2 Tablespoons Butter (room temp)
¼ Cup Sugar
1 1/3 Cup whole Milk (divided)
1/3 Cup plus 2 tablespoons Sugar
1/3 Cup Flour
1 ½ Tablespoon Butter
2 teaspoons Vanilla Bean Paste
4 large eggs (separated)
Powdered sugar (for dusting)
Preheat the oven to 350 degrees F.
Using the first 2 Tablespoons of butter, butter the inside of 6 ramekins and use the 1/4 cup of sugar to coat the inside of each, making sure to cover all the interior surfaces. Set aside the prepared soufflé dishes.
In a medium saucepan over low-medium heat, bring 1 cup of milk just to steaming. In a separate large bowl, stir together 1/3 cup granulated sugar, egg yolks, 1/3 cup flour, and the remaining 1/3 cup milk until it forms a smooth batter.
Slowly whisk 1/3 of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened, for about 1 minute. Stir the butter into the mixture and transfer to a large bowl and allow it to cool at room temperature for 10 minutes. Stir in the vanilla bean paste.
In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites on medium high speed until they become just foamy, and then add the remaining 2 tablespoons sugar. Continue whisking the egg whites on high speed until they hold stiff glossy peaks and can hold when turned upside down on the whisk.
Gently fold 1/3 of the egg whites into the vanilla batter mixture, then carefully fold in the remaining whipped egg whites. Be careful not to over mix, a few streaks are better than deflated egg whites.
Spoon the soufflé mixture into the prepared dishes and add the ramekins to a baking sheet and bake for 25 to 30 minutes or until the soufflé has risen with a crusty exterior. Serve the soufflé with a dusting powdered sugar.
Enjoy!
