Cream Base Soufflé
This version of soufflé features delicate flavors of the vanilla custard base.
Eric Wynkoop
- Serves: 4
- Active Time: 30 mins
- Total Time: 50 mins
- Views: 789
- Success Rating: 0% (?)
Steps
Step 1: Preparing the Ramekins
• 4 each ramekins (6 fl oz size)• sugar for coating ramekins
Method
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
Method
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
Method
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
Method
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.
4 Comments
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Why the bread flour? Not sure what difference the increased protein content makes. Thank you. -
Rouxbe Staff
Hi Deb, the additional protein provides additional structure. -
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! -
Rouxbe Staff
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.
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