French Vanilla Soufflé

Kevin Alfredo
Nov 29, 2017
2 min read

“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” -William Powell

There is famous French saying: ‘Le soufflé n’attend pas, on attend le soufflé’. It means soufflé doesn’t wait, we wait.

Soufflé is very fragile. The time gap from the oven to the table is very crucial because the feature of successful soufflé is when it rises. We can’t make soufflé rise twice once it drops. This vanilla soufflé is as light as a cotton with the sweetness of vanilla essence. Soufflé precisely fits in with various menus and tastes that it could be considered as fancy dessert and also will brighten up a special meal, anytime, anywhere.

Time: 30 mins (Preparation: 15 mins | Cooking: 15 mins) Portions: 10 servings| Portion size: 125 gr per serving.

Directions:

1. Preheat the oven to 190 C. Coat the medium-sized, oven-proof ramekins with butter and sugar. Just enough to cover the all side.

2. Mix flour and butter together until it form a smooth paste.

3. Dissolve sugar in milk in a pot and bring to boil. After dissolve, remove from heat.

4. Add flour paste into hot milk. Using a wire whisk, beat in flour paste vigorously and make sure there are no lumps.

5. Return the pot to the heat and bring to boil again and whisk constantly. After boil, lower the heat and let it simmer for several minutes, stir until the mixture thicken and no starchy taste.

6. Transfer the mixture to a big mixing bowl and let it cool for 5 – 10 mins.

7. Next, quickly beat in egg yolks and vanilla into the mixture using wire whisk. Set aside. (this is the base)

8. Beat egg whites with a whisk until they form a soft peaks. Add in sugar gradually while beating until the mixture turn into firm, moist and shiny peaks. (To test: turn the bowl upside down, if the mixture stay in the bowl and not sliding off, then it is done!)

9. Fold or mix the egg whites mixture carefully into the base using silicone spatula. Be quick and careful.

10. Pour the mixture into the prepared ramekins and smooth the top to have a nice surface. Arrange in a baking tray.

11. Bake at the preheated oven for 15 mins or until golden brown and rise exceed the ramekin. (Caution: Never open the oven during cooking process, it will make the soufflé drop!)

12. After done, carefully take out form the oven. Dust with Icing or powdered sugar on top with some berries if desired. Serve immediately out of oven!