Cream Base Soufflé
- Serves: 4
- Active Time: 30 mins
- Total Time: 50 mins
- Views: 789
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Step 1: Preparing the Ramekins• 4 each ramekins (6 fl oz size)
• sugar for coating ramekins
Brush the ramekins with soft butter and coat with sugar.
Step 2: Preparing the Base• 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.
Beat in egg yolks and vanilla. Cover for 5 minutes.
Keep the base warm while whipping egg whites.
Step 3: Preparing the Meringue and Combining with the Base• 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.
Step 4: Baking the Soufflés
Convection oven: Bake at 375F/190C for 14-18 minutes, or until done.
Conventional oven: Bake at 375F/190C for 18-22 minutes, or until done.