I wanted something sweet, light, and delicious so I made a Vanilla Bean Souffle! This is the first time I’ve made a sweet souffle. I’ve only made souffle’s with liquors such as Kalua and White Chocolate Liquor.
I split the original recipe in half. So I used 1/2 cup sugar, 1/4 cup flour, 1/4 tsp salt, 3/4 milk, 3 egg yolks, 1/2 tsp vanilla, 3 egg whites, and a 1 Tbsp of sugar, and 1 whole vanilla bean (Madagascar bean). Heat the oven to 400 degrees. Have ramekins at the ready and smothered in melted butter to that the souffle’s wont stick to the edges.
You first start by whisking the 1/4 sugar & flour and 1/4 tsp salt together in a sauce pan. The add the milk and put over low heat until the mixture comes to a custard state. The remove from heat and let cool for 4-5 minutes.
In a stainless steel bowl mix egg whites and 1 Tbsp sugar until stiff peaks form (place bowl over another bowl filled with ice for best results).
After the custard as finished cooling for 4-5 minutes slowly add the egg yolks (temper the yolks first so that they don’t scramble) then add the vanilla extract and vanilla bean seeds (add more vanilla depending on how strong tasting you like your vanilla). Then slowly add the stiffened egg whites to the mixture and fold it all together. The scoop the mixture into the ramekins until they reach the tops and with the flat edge of the knife swipe off the top until completely level. Place the souffle’s on a cookie sheet and bake in the oven at 400 for 10 minutes. After the 10 minutes are up turn the temp to 425 and continue cooking for 15 more minutes. After all the cooking is done, take out of the oven and top with some powdered sugar and enjoy.
Now there is a Creme Anglaise that you can make that will make the souffle taste even better, but unfortunately I don’t have the recipe for that =(
The history: Souffle is a light fluffly French cake that is made with egg yolks and beaten egg whites mixed with other ingredients. Souffle’s can be sweet or savory.