Perfect Vanilla Souffle easy recipe
What is the perfect soufflé? Delicate, light, with a foam or mousse consistency. Dump but not liquid, a teaspoon inserted in the middle should slowly fall down … From the simplest ingredients, it is not difficult to make, just stick to the following recipe. It grows beautifully. One rule: the souffle cannot wait for us, we are waiting for the souffle! Prepare all necessary bowls and whisks before you will start.
You will need:
- 1 tablespoon softened unsalted butter (14g)
- 1 tablespoon all-purpose flour (10g)
- ½ cup milk, cold (120 ml)
- 1 teaspoon of vanilla extract
- 2 tablespoons caster sugar (30g)
- 2 eggs,
- Pinch salt
- Additional butter and sugar to prepare the ramekins
- Icing sugar
How to do it:
First you need to brush the ramekins with softened unsalted butter. Brush from bottom upwards. This will make the soufflé to rise evenly. Then, coat the ramekins with sugar, and shake out any excess
Take small pan and melt butter over medium heat, add in the flour and cook for 1 minute stirring with a wooden spoon.
Remove the pan from the heat, gradually add milk, and stir until smooth and combined. Back to medium heat stir constantly until it comes to a boil. You just made white sauce. Remove it from the heat. Add in salt and vanilla extract and stir until combined.
Separate the eggs and add the egg yolks one by one in to the pan and stir to combine. Pour the sauce into a separate bowl and set aside.
Whisk egg whites until firm peaks form. Add gradually sugar while slowly whisking. Keep whisking until soft peaks form. This is French meringue. It takes about 20 minutes with hand.
Add about one third of the French meringue into the white sauce and whisk it well. Then, pour all white sauce into meringue and whisk until just combined. Be careful not to crush the delicate meringue.
Spoon the mixture into ramekins. Run finger around inside of rim. This will help the soufflé to rise straight. Bake in the oven preheated to 200° C. for 12 to 15 minutes, or until well risen.
Place on a plate because ramekins are very hot. Dust with icing sugar and serve immediately out of oven.
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