VANILLA SOUFFLE
sweet souffles are usually made with a smooth light sauce rather than a butter roux base..smooth base souffles have a creamy texture.
Provided by andypandy
Categories < 60 Mins
Time 45m
Yield 1 quart dish
Number Of Ingredients 9
Steps:
- To prepare dish for a sweet souffle always rub the inside of dish generously with butter, then sprinkle with sugar, tapping out the excess. If any souffle is been baked in the oven as this one -- put a double collar around the outside of the dish about two inches higher than top, and secure on the outside with a string.
- Preheat oven to 425 degrees. F.
- Scald one cup of the milk, if using a vanilla bean put it into the milk cover and leave to infuse 15 minutes.
- Reheat the milk to a boil, remove the bean and add the sugar.
- If using extract then just add extract to scalded milk.
- Blend the remaining cold milk with the flour and arrowroot to make a smooth paste.
- Stir into the hot milk and bring to a boil and stir constantly. Boil for 2 or 3 seconds, and then remove from heat, dot with the butter, cover and let stand for 6 minutes to slightly meld and cool.
- Now stir to mix in the butter and add more vanilla if desired to taste.
- Beat in the egg yolks one at a time.
- Beat the egg whites until they hold a stiff peaks, using a metal spoon fold in some of the whites about one quarter into the yolk custard mixture to lighten the weight of the custard. Then now add remaining whites mixture and fold together as lighlty as possible.
- Transfer the mixture to the prepared souffle dish and bake at once in the preheated oven for 18 to 20 minutes -- until its puffed and golden brown.
- Remove the paper collar, sprinkle with powdered sugar, and serve at once.
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Khalil Rehman
[email protected]This vanilla soufflé was a disaster. It didn't rise at all in the oven, and it tasted like scrambled eggs. I'm not sure what I did wrong, but I won't be making this recipe again.
Touqeer Niaz
[email protected]This vanilla soufflé was a bit too eggy for my taste. I would recommend using less eggs next time. Otherwise, the soufflé was light and fluffy, and the vanilla flavor was nice.
Alex Tracy
[email protected]This vanilla soufflé was amazing! It was light and fluffy, with a perfect vanilla flavor. I served it with fresh berries and whipped cream, and it was the perfect dessert for a special occasion.
Jake Skarwecki
[email protected]This vanilla soufflé was just okay. It was a bit dense and the vanilla flavor was not very strong. I would not make this recipe again.
Ivy Lexina chiumia
[email protected]This vanilla soufflé was a bit of a challenge to make, but it was worth it. It was light and fluffy, with a delicious vanilla flavor. I would definitely recommend this recipe to anyone who loves soufflés.
Samara Taj Islam
[email protected]OMG, this vanilla soufflé was heavenly! It was light and fluffy, with a delicate vanilla flavor. I served it with fresh berries and whipped cream, and it was the perfect dessert.
Juan Gamboa
[email protected]This vanilla soufflé was a total fail. It didn't rise at all in the oven, and it tasted like eggs. I'm not sure what I did wrong, but I won't be making this recipe again.
Lexxie Allen
[email protected]This vanilla soufflé was a bit too sweet for my taste. I would recommend using less sugar next time. Otherwise, the soufflé was light and fluffy, and the vanilla flavor was nice.
Hirendra Rana
[email protected]I made this vanilla soufflé for my family, and they all loved it! It was light and fluffy, with a delicious vanilla flavor. The soufflé was also very easy to make. I would definitely recommend this recipe to anyone who loves soufflés or is looking fo
Bindaas Star
[email protected]This vanilla soufflé was a disappointment. It didn't rise properly in the oven, and it had a dense, rubbery texture. The vanilla flavor was also very weak. I followed the recipe exactly, so I'm not sure what went wrong.
Durga Shrestha
[email protected]I've made this vanilla soufflé several times now, and it's always a hit. It's the perfect dessert for a special occasion, or even just a weeknight treat. The soufflé is always light and fluffy, with a delicate vanilla flavor. I love serving it with f
Missy Gray
[email protected]This vanilla soufflé was a bit of a challenge to make, but it was worth the effort. The end result was a stunning dessert that was light, fluffy, and full of flavor. I would definitely recommend this recipe to anyone who loves soufflés or is looking
Tabarak Ahmed
[email protected]I'm not much of a baker, but I decided to give this vanilla soufflé a try. I was pleasantly surprised at how easy it was to make. The instructions were clear and concise, and I didn't have any trouble following them. The soufflé turned out perfectly!
Sadaru Sampa
[email protected]This vanilla soufflé was a delightful treat! It rose beautifully in the oven and had a light and fluffy texture. The vanilla flavor was subtle but present, and the dusting of powdered sugar on top added a touch of sweetness. I served it with fresh be