Vanilla Souffle
By: Harpie
Published: Sunday, February 14, 2010 - 6:52am

Ingredients




2 tablespoons unsalted butter
Sugar for dishes
2 cups milk, not skim
1 vanilla bean, split and scraped
1 cup plus 2 tablespoons all-purpose flour
1 cup granulated sugar
1 teaspoon coarse salt
4 larges eggs, separated
1 large egg white
1 teaspoon pure vanilla extract
1 teaspoon cream of tartar
Confectioners' sugar for dusting
Vanilla-Bean Ice Cream (see 
Preparation

1 Butter and sugar eight 6-ounce souffle dishes, including the top edge of each dish. 
In a medium saucepan over high heat, combine milk and vanilla bean. Bring to a boil, and remove from heat. Let steep for 1 hour. Remove bean from milk, and reserve for another use. 2 In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt. Add 1/2 cup steeped milk, whisking to combine and form a paste. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes. If the mixture begins to get lumpy, remove from heat, and whisk until smooth. Remove saucepan from heat. 3 Prepare an ice bath. Add egg yolks and vanilla extract, and whisk to combine. Transfer souffle base mixture to a shallow 1-quart container. Cover surface directly with plastic wrap to prevent a skin from forming. Transfer to the ice bath to cool completely. Refrigerate until ready to use. 4 Remove souffle base from refrigerator, and bring to room temperature, about 1 hour. Adjust oven rack to the center of the oven. Preheat oven to 375 degrees. 5 In the bowl of an electric mixer fitted with the whisk attachment, on low speed, whip egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high. Whip until egg whites are stiff and shiny. 6 Gently fold egg whites into the souffle base in three additions. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet. 7 Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes. Remove from oven, and dust with confectioners' sugar. Serve immediately with Vanilla-Bean Ice Cream. 


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Tags:

soufflevanilladesserts 


Yield:




8.0 servings





Added:

    Sunday, February 14, 2010 - 6:52am  


Creator: 

Harpie 










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Preparation

 1  Butter and sugar eight 6-ounce souffle dishes, including the top edge of each dish. 
In a medium saucepan over high heat, combine milk and vanilla bean. Bring to a boil, and remove from heat. Let steep for 1 hour. Remove bean from milk, and reserve for another use.  2  In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt. Add 1/2 cup steeped milk, whisking to combine and form a paste. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes. If the mixture begins to get lumpy, remove from heat, and whisk until smooth. Remove saucepan from heat.  3  Prepare an ice bath. Add egg yolks and vanilla extract, and whisk to combine. Transfer souffle base mixture to a shallow 1-quart container. Cover surface directly with plastic wrap to prevent a skin from forming. Transfer to the ice bath to cool completely. Refrigerate until ready to use.  4  Remove souffle base from refrigerator, and bring to room temperature, about 1 hour. Adjust oven rack to the center of the oven. Preheat oven to 375 degrees.  5  In the bowl of an electric mixer fitted with the whisk attachment, on low speed, whip egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high. Whip until egg whites are stiff and shiny.  6  Gently fold egg whites into the souffle base in three additions. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet.  7  Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes. Remove from oven, and dust with confectioners' sugar. Serve immediately with Vanilla-Bean Ice Cream.