Vanilla Soufflé

A soufflé can be one of those dishes we shy away from but it truly isn't that difficult and the finished result is delicious. Don't be intimidated by all the steps, it's really quite easy. This recipe is delicious with fresh cream or a sauce; here we have served it topped with a caramel.

INGREDIENTS:
2 vanilla pods
1 1/2 cups milk
2 tsp vanilla essence
7 egg yolks
3/4 cup caster sugar
6 Tbsp flour
8 egg whites, at room temperature
icing sugar, for dusting

PREPARATION:
Grease and dust with sugar 6 x 10cm round ramekins or soufflé dishes. Open the vanilla pods, scoop the seeds into the milk and add the vanilla essence. Heat the milk until it reaches just below boiling point.

Beat together egg yolks and 1/4 cup sugar until the mixture is thick and pale. This is called ribbon consistency; you should be able to lift the beaters from the mixture and draw the figure eight and still see its imprint when you have finished drawing. Beat in the flour.

Gradually stir in the hot milk and place in the top of a double boiler or heat-proof bowl and cook over a saucepan of simmering water for about 3-4 minutes, stirring with a whisk until the mixture is thick and glossy. Set aside for about 10 minutes too cool.

In a clean bowl, beat the egg whites with the remaining 1/2 cup sugar until a soft meringue consistency. Do not over- beat, as the soufflé will not rise well.

Stir one third of the meringue mixture into the custard with a whisk. Fold the remaining egg whites in with a holed spoon. Transfer the mixture to the prepared soufflé dishes making the mixture level with the top. Use a knife or thin spatula to cut around the inside of each dish – this will ensure the soufflé rises straight up and does not grip to the sides of the dish.

Place the dishes on a preheated oven tray and bake at 200°C for 8-9 minutes. The soufflés should still be moist and slightly unset in the centre; this acts as a sauce for the soufflé. Dusted with icing sugar and serve immediately with fresh cream or a chocolate or caramel sauce.

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