Cream Base Soufflé
- Serves: 4
- Active Time: 30 mins
- Total Time: 50 mins
- Views: 79
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Step 1: Preparation• 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
• Butter to line the ramekins
• Sugar to line the ramekins
Scale the ingredients precisely and bring to room temperature.
Brush the inside of four 5-fl oz ramekins with soft butter and coat with sugar.
With the flour and butter prepare a white roux.
Add milk and sugar and bring to a boil, whisking constantly, until very thick. Remove from heat.
Beat in yolks and vanilla and cover for 5 minutes.
Keep base warm while whipping egg whites.
Step 2: Prepare the Meringue• 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 in 1/3 of the meringue into the base to soften the base, then fold in the remaining meringue.
Fill the prepared ramekins to 1/4" from the top.
Bake at 375ºF (191ºC) for about 20 minutes.
Dust the surface with confectioners sugar, if desired.
- by Eric Wynkoop
- July 22, 2020
The finished texture of the soufflé can be adjusted by adjusting the baking time.