Souffl Recipe: How to Make Souffle

How to make souffle recipe with vanilla.

What is souffle recipe? It is a light and fluffy French dessert made from beaten egg whites, egg yolks, white sauce and a couple of other ingredients. The process of making a souffle is usually very simple provided you follow the steps correctly.

Ingredients:
- 2 eggs
- 5 tablespoons of caster sugar
- cup of warm milk
- teaspoon of vanilla extract
- 1 tablespoon of unsalted butter
- 1 tablespoon of plain flour

Instructions:
1. Brush inside of 2 ramekins with soft butter, add small amount of sugar to each and swell gently to coat the sides and bottom. Shake out excess sugar and set the ramekins aside.
2. Separate 2 egg yolks from the whites and keep them separately in different bowls.
3. Combine 2 tablespoons of caster sugar with 2 egg yolks and whisk until it is nicely combined, gradually stir in 1 tablespoon of plain flour and whisk until you have a thick paste.
4. Now gently whisk in cup of warm milk, stirring continuously until smooth. Pour the mixture into a sauce pan and heat on medium heat while whisking continuously for 30 seconds until it thickens up like pap.
5. Once the mixture has thickened up, reduce heat to low and add in 1 tablespoon of unsalted butter and keep whisking until it has melted.
6. Take the pan off the heat and stir in a pinch of salt and teaspoon of vanilla extract and whisk to combine. Pour the mixture into a bowl and cool to room temperature.
7. While the sauce is cooling, beat egg whites for 30 seconds until foamy, then gradually combine 3 tablespoons of caster sugar and whisk until stiff peaks are formed, that should take about 3 to 5 minutes using an electric hand mixer, but make sure not to over beat the egg whites.
8. When done, add about a third cup of the mringue to the flour mixture and fold it in gradually until it combines, this will make it lighter and much easier to fold in the rest. You can now add the remaining and continue folding in until no streaks of egg whites are seen.
9. Fill the ramekin to the brim with the mixture and level with a spatula
10. Run a thumb nail around the inside of the ramekin, this will help the souffle to rise beautifully and evenly without catching on the sides
11. Place the ramekin on a baking tray or oven rack in the middle of the oven and bake for 15 minutes or until it rises and turns golden on the surface
12. Take the souffle out as soon as it has risen, and you make sure to serve your souffle immediately because there is no structure to hold it for longer time, it is just inflated with hot air and as soon as it starts to cool, it falls without waiting for you.
13. I would like to dust my souffle with icing sugar before serving.
14. Guys, this homemade souffle recipe is ready, you can top it up with a sweet desert sauce or serve it alongside with ice-cream.

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