Vanilla soufflé

Vanilla soufflé

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
45g butter
1 tablespoon plain flour
250ml milk, warmed
1/4 teaspoon salt
110g sugar
piece vanilla bean
4 egg yolks
5 egg whites

Method

  1. Prepare a 1.5 litre soufflé dish and sprinkle inside with sugar. Melt butter in saucepan, blend in flour and cook for 1 minute. Remove from heat and gradually add milk.
  2. Add salt, sugar and vanilla bean. Return to heat and cook, stirring constantly, until thick and smooth. Allow to cool. Remove vanilla bean. Beat in egg yolks one at a time. Beat egg whites until stiff and fold into vanilla mixture.
  3. Pour into prepared dish and run a spoon around top about 2.5 cm from edge. Stand dish in roasting tin of hot water and bake in a preheated moderately hot oven (190°C) for 15 minutes. Reduce heat to moderate (180°C) and cook for a further 25 minutes. Serve immediately with fruit sauce.

Variations

  • Chocolate soufflé: Chop 60 g cooking chocolate finely and melt over hot water. Add to vanilla soufflé mixture before egg yolks, then proceed as above.

    Coffee soufflé: Follow recipe above, but substitute 125 ml strong black coffee for 125 ml of the milk.

    Almond soufflé: Follow recipe above, but add 55 g ground almonds before the egg yolks and substitute ¼ teaspoon natural almond extract for the vanilla. Sprinkle with shredded almonds before baking.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again