How can a dessert be rich and airy at the same time?! It’s like biting into a decadent cloud!!! The month of SOUFFLE starts with Vanilla Souffle!!
Oui oui to souffle!!! Oh man!! Am I glad that I tried this recipe!! Souffle is one of those recipes that looks really intimidating. But after reading so many recipes and watching so many youtube videos, I finally tried baking them and it’s not so bad after all!!
Here are a few important tips when making souffles:
- When buttering the ramekins, make sure you cover every nook and crannies. Also when coating with sugar, make sure that every surface is covered with sugar. I like using a pastry brush but I’ve seen people use their fingers.
- Make sure that the meringue is stiff peak. How do you know it’s stiff peak? You can flip your stand mixer bowl upside down and the meringue will not fall!!
- When you spoon the souffle into the ramekins, make sure to fill it all the way to top. This is different than other recipes that tells you to fill just 2/3 of the way. But filling all the way to the top will give your souffle the nice height that we want.
- When mixing the meringue into the roux mixture, make sure to fold the meringue but not break the meringue. You can start by whisking 1/3 of the meringue first, then folding the rest of the meringue. It takes a gentle and steady arm.
- Running your thumb around the inside of the ramekins is very important. It will separate the batter from the ramekins thus making the batter rise.
So with all those tips in mind, let’s start making our Vanilla Souffle!!
The first thing you do is prepare the ramekins. Brush the inside of the ramekin with butter. Make sure you get every nook and crannies. Then put a tablespoon of sugar and coat the ramekin with it by swirling the sugar inside the ramekins.
Melt the butter and add the flour into the butter mixture. This is called roux. Keep on whisking until all the flour are combined into the the butter.
Gently add the hot milk into the roux and keep on whisking.
After a while, the mixture will become thick and smooth. The consistency is like paste.
Take it off the heat and add vanilla extract and sugar.
Add the egg yolks one by one and keep on whisking.
After the egg mixture is done, start making the meringue. In a stand mixer with the whisk attachment, whip the egg white until it becomes foamy. Then add the cream of tartar and whip again.
After it becomes soft peak, add the sugar a tablespoon at a time and keep on whisking until it becomes stiff peak.
So now you have 2 bowls, the roux mixture and the meringue.
Add the 1/3 of the meringue and fold it into the roux mixture. Then add the rest of the meringue until all is combined.
Spoon the souffle into the prepared ramekins.
Run your thumb on the inside part of the ramekins. Doing this will make the souffle rise nice and high.
Here’s what it looks like.
What’s fun about souffle is the baking time is so short. Just 12-15 minutes in a 390 degrees F oven and voila!!! Vanilla Souffle!!
Top it off with powdered sugar and bite into a cloud of deliciousness!!
Happy Baking!!
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- Butter for coating the ramekins
- Sugar for coating the ramekins
- 2 tbsp butter
- 1 tbsp flour
- 1 cup milk, heated up
- 1 tsp vanilla extract
- 4 eggs, separated
- 1/4 tsp cream of tartar
- 4 tbsp sugar
- Powdered sugar, for topping
Ingredients
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- Prepare the ramekins by brushing the inside with butter and coat with sugar. Set aside. Preheat oven to 390 degrees F.
- Over medium heat, heat up the butter until it melts. Add the flour and whisk vigorously until the flour is incorporated.
- Add the hot milk and keep on whisking until it becomes a paste consistency. Take off heat.
- Add the vanilla extract and whisk it again. Add the egg yolk one by one and mix again. Transfer into a glass bowl so it can cool off. This is the roux mixture.
- In a stand mixer, whisk the egg whites until it becomes foamy. Add the cream of tartar and whip until it becomes soft peak.
- Add the 4 tbsp of sugar, one tablespoon at a time, while the machine is whipping up the egg whites. Keep on whisking until it becomes stiff peak. This is the meringue.
- Add 1/3 the meringue into the roux mixture. Whisk until all is combined. Add the rest of the meringue and gently fold the egg whites with a spatula.
- Spoon the souffle into the ramekins to the top of the ramekins. Run your thumb around the inside of the ramekins. Put the ramekins onto a baking sheet and bake for 12-15 minutes.
- Sprinkle powdered sugar on top before serving.
Adapted from : Eugenie Kitchen
