VANILLA SOUFFLé
Steps:
- Put the milk in a small saucepan and cook over medium heat until steam rises, about 10 minutes. Stir in the granulated sugar to dissolve, then turn off the heat. Split the vanilla bean lengthwise and scrape the seeds into the milk. Add the pod as well, cover, and steep for about 15 minutes. Remove the pod and discard. Meanwhile, use a bit of the butter to grease a 2-quart soufflé or other deep baking dish. Sprinkle the dish with granulated sugar and invert it to remove excess sugar. (Hold off on this step if you're going to delay baking the soufflés until later.)
- Put the remaining butter in another small saucepan over medium-low heat. When the foam subsides, stir in the flour and cook, stirring, until the mixture darkens, about 3 minutes. Turn the heat to low and whisk in the milk, a bit at a time, until the mixture is thick. Let cool for a few minutes, then beat in the egg yolks. (You can prepare this base a few hours in advance of baking; cover tightly and refrigerate; bring back to room temperature before continuing.)
- About an hour before you're ready to serve, preheat the oven to 375°F. Use an electric or hand mixer or whisk to beat the egg whites with the salt until quite stiff. Stir about a third into the sauce to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared dish and bake until the top is brown, the sides are firm, and the center is still quite moist, about 30 minutes. Dust with confectioners' sugar and serve immediately.
- Chocolate Soufflé
- Omit the vanilla or not, as you prefer, and add 4 ounces good bittersweet chocolate (like Valrhona, for example), chopped, to the milk as it heats, stirring so the chocolate dissolves.
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Latoya Lee
latoyalee@gmail.comThis was my first time making a soufflé, and it turned out great! I was so happy with how it came out.
Yalitza Rojas
r_y13@gmail.comThis soufflé is so light and fluffy, it's like eating a cloud. I love it!
Pro8bp YT
pro8bpyt@yahoo.comI'm not a big fan of soufflés, but this one was actually pretty good. I'd definitely make it again.
Ben Russell
r59@hotmail.frThis soufflé was a bit challenging to make, but it was worth it. It was absolutely delicious!
Hafiz Molla
m.h@hotmail.frThis soufflé is amazing! It's the perfect dessert for a special occasion.
Topsy Sav
s43@gmail.comI've tried this recipe several times, and I can never get it to turn out right. I'm not sure what I'm doing wrong.
Donna Winters
donna.winters@hotmail.comThis soufflé is way too sweet for my taste.
John Abaidoo Kingsley
kingsley@gmail.comI followed the recipe exactly, but my soufflé didn't rise. Not sure what went wrong.
Joel Christ
c.j41@yahoo.comThis soufflé was a bit too dense for my taste, but the flavor was good.
Samuel Pillay
s_p@yahoo.comI love this soufflé! It's so easy to make and always comes out perfect.
Kelsey Casteel
ckelsey@gmail.comThis soufflé is absolutely delicious! The vanilla flavor is perfect, and it's so light and fluffy.
A Google user
a48@aol.comThis was my first time making a soufflé, and it came out perfectly! I was so impressed with how easy it was to make.
Sohidul Islam
s.islam@hotmail.comI've made this soufflé several times now, and it always turns out perfect. It's the perfect dessert for a special occasion.
Atipioko Peace
p-a@gmail.comThis soufflé was a hit at my dinner party! It was light and fluffy, with a delicious vanilla flavor. My guests couldn't stop raving about it.