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.
