This version of soufflé features delicate flavors of the vanilla custard base.
Chef's notes
Four 6 fl oz ramekins or six 4 fl oz ramekins may be used.
Steps
1
Preparing the Ramekins
Ingredients
4 each ramekins (6 fl oz size)*
sugar for coating ramekins
Brush the ramekins with soft butter and coat with sugar.
2
Preparing the Base
Ingredients
1 1/2 oz bread flour
1 1/2 oz butter
8 oz milk
2 oz sugar
4 each egg yolks
1 tsp vanilla extract
Prepare a white roux with the flour and butter.
Add the milk and sugar. Bring the mixture to a boil, whisking constantly until it thickens.
Remove the pan from the heat and beat in the egg yolks and vanilla. Cover until ready to fold in the meringue.
Keep the base warm (with the lid, off the heat) while whipping the egg whites.
3
Preparing the Meringue and Combining with the Base
Ingredients
4 each egg whites
1 oz sugar
Whip egg whites to soft peaks. Slowly add sugar and continue whipping to firm, moist peaks.
Slowly whisk 1/3 of the meringue into the base, then fold in the remaining meringue in two stages.
Fill the prepared ramekins to 1/4" from the top. Place the ramekins on a sheet pan.
4
Baking the Soufflés
Convection oven: Bake at 375°F/190°C) for 14-18 minutes, or until done.
Conventional oven: Bake at 375°F/190°C) for 18-22 minutes, or until done.
6 Comments
Deb B•
Why the bread flour? Not sure what difference the increased protein content makes. Thank you.
Good afternoon! I just made my souffles and overall very successful :) I just have one issue that I will need some guidance on for next time. The souffles puffed up really nicely (a lot more than I thought they would actually) but they split on the top. Do you know what could have caused this? I'm assuming oven temp, time, overbeating egg whites, not folding properly, and/or a combination of the above. Thank you!
Alana, it sounds like the soufflés were over-baked. After rising and baking properly, if the soufflés remain in the oven longer than necessary, they will dry out.
When it says leave lid on for 5 minutes, leave it on with the heat on ? When I did this, the egg base over cooked and curdled so when it was finished it had a grainy scrambled egg texture and taste
Hello Jade, thank you for your question. When incorporating the egg yolks, remove the pan from the heat. Then, cover the pan while preparing the meringue. The lid will maintain moisture and prevent a skin from forming on the starch base. The lid also maintains warmth and a soft consistency, which makes it easier to fold in the meringue. ~Eric
Alana L •Good afternoon! I just made my souffles and overall very successful :) I just have one issue that I will need some guidance on for next time. The souffles puffed up really nicely (a lot more than I thought they would actually) but they split on the top. Do you know what could have caused this? I'm assuming oven temp, time, overbeating egg whites, not folding properly, and/or a combination of the above. Thank you!