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Vanilla Soufflé

Vanilla Soufflé

A Vanilla Soufflé is a classic French dessert known for its light, airy texture and delicate vanilla flavor. Here’s a recipe to guide you through the process of making this delightful treat:

Ingredients

  • For the Soufflé:
    • 1 cup (240 ml) whole milk
    • 1 vanilla bean (or 1 teaspoon vanilla extract)
    • 3 tablespoons (45 g) unsalted butter
    • 4 tablespoons (30 g) all-purpose flour
    • 4 large egg yolks
    • 5 large egg whites
    • 1/4 teaspoon cream of tartar
    • 1/2 cup (100 g) granulated sugar
  • For Preparing the Ramekins:
    • 1 tablespoon softened butter
    • 2 tablespoons granulated sugar

Instructions:

Preparing the Ramekins

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Place a baking sheet in the oven to preheat as well.
  2. Prepare Ramekins: Generously butter the inside of 4-6 individual soufflé dishes (ramekins) and coat them with granulated sugar, ensuring the sugar covers all the buttered surfaces. Tap out the excess sugar.

Making the Soufflé Base

  1. Heat Milk: In a small saucepan, heat the milk and the scraped seeds of the vanilla bean (or vanilla extract) over medium heat until it just begins to simmer. Remove from heat and let it sit to infuse the vanilla flavor.
  2. Make Roux: In another saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes without letting it brown.
  3. Add Milk: Gradually whisk the hot milk into the butter-flour mixture, ensuring no lumps form. Cook, stirring constantly, until the mixture thickens and becomes smooth. Remove from heat.
  4. Add Yolks: Let the mixture cool slightly before whisking in the egg yolks, one at a time, until fully incorporated. Transfer this mixture to a large mixing bowl and set aside.

Preparing the Egg Whites

  1. Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue to beat until the egg whites hold stiff, glossy peaks.

Combining and Baking

  1. Fold Whites into Base: Gently fold a third of the beaten egg whites into the yolk mixture to lighten it. Carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
  2. Fill Ramekins: Spoon the soufflé mixture into the prepared ramekins, filling them to the top. Run a thumb around the inside edge of each ramekin to create a small channel, which helps the soufflé rise evenly.
  3. Bake: Place the ramekins on the preheated baking sheet in the oven. Bake for 15-20 minutes, or until the soufflés have risen and are golden brown on top. Do not open the oven door during baking, as this can cause the soufflés to collapse.

Serving

  1. Serve Immediately: Soufflés should be served immediately, as they will start to deflate soon after being removed from the oven. Dust with powdered sugar if desired and enjoy!

Enjoy your light and airy vanilla soufflé

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