Vanilla Soufflé
Category: Desserts
Serves: 6
A deliciously airy and delicate dessert, Vanilla Soufflé is a treat that is sure to impress with its creamy, lightly sweetened center and rich vanilla flavor. Made with simple ingredients, it transforms into a heavenly dish that is perfect for any occasion. Follow the step-by-step instructions below for a flawless soufflé every time.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 300g |
| Eggs | 220g |
| Powdered sugar | 80g |
| Cornstarch (Maizena) | 60g |
| Vanilla bean (1 pod) | 1 |
| Salt | A pinch |
| Butter | As needed |
| Granulated sugar | As needed |
Instructions:
-
Infuse the Vanilla:
Begin by slicing the vanilla bean pod lengthwise. Using a knife, scrape the seeds from the pod and set them aside. Cover both the seeds and the pod with plastic wrap and refrigerate for at least 4 hours, though it’s best to leave them overnight to allow the vanilla flavor to fully infuse. -
-
Heat the Milk:
After the infusion time has passed, pour the whole milk into a saucepan and add the vanilla pod. Bring the milk to a gentle boil over medium heat. Once it reaches a boil, remove the saucepan from the heat and discard the vanilla pod. -
Prepare the Dry Ingredients:
In a separate bowl, combine the powdered sugar, cornstarch, and a pinch of salt. Add the vanilla seeds you scraped earlier to this mixture and stir to incorporate. -
Combine the Mixtures:
Gradually add the dry ingredients to the hot milk, stirring continuously to ensure smoothness. The cornstarch will help thicken the mixture, creating a custard-like base. -
Add the Egg Yolks:
Separate the egg yolks from the egg whites. Add the yolks to the milk mixture while it is still off the heat. Stir well to combine and create a smooth custard-like texture. Transfer the mixture to a separate bowl and set it aside to cool slightly. -
Whip the Egg Whites:
In a separate clean bowl, whip the egg whites to soft peaks. Be careful not to overwhip, as this could result in a soupy texture that won’t allow the soufflé to rise properly. The egg whites should have a slightly firm texture, but not too stiff. -
Fold the Egg Whites:
Gently fold the whipped egg whites into the custard mixture. Be sure to incorporate the whites slowly, using a spatula to mix from the bottom to the top, to preserve the airiness of the whipped whites. Continue folding until the mixture is smooth and well combined. -
Prepare the Ramekins:
Butter six individual soufflé dishes (approximately 7.5 cm at the base, 9 cm at the top, and 6.5 cm high). Then, coat the inside of each ramekin with granulated sugar, making sure to cover the sides, bottom, and top edge. This will help the soufflé rise evenly during baking. -
Fill the Ramekins:
Spoon the soufflé mixture into the prepared ramekins, filling them to the very top. Smooth the tops of the soufflés to ensure they bake evenly. -
Bake and Serve:
Preheat your oven to 190°C (375°F) and bake the soufflés for about 12–15 minutes, or until they have risen beautifully and are golden brown on top. Serve immediately while they are still light and fluffy for the best results.
Enjoy your delicious Vanilla Soufflés, perfect for impressing guests or treating yourself to a special dessert! Their delicate texture and rich vanilla flavor will certainly leave everyone asking for more.
Tips for Success:
- Proper Egg White Consistency: The egg whites must be whipped to soft peaks, not stiff peaks. If they are too stiff, the soufflé won’t rise properly.
- Quick Serving: Soufflés deflate quickly once removed from the oven, so make sure to serve them immediately after baking.
- Infusion Time: Allowing the vanilla to infuse for several hours (or even overnight) ensures a deep, natural vanilla flavor in your soufflé.
This Vanilla Soufflé is a light, delicate dessert that will melt in your mouth, combining the richness of custard with the airy texture that only a soufflé can deliver.
