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Vanilla Bean Soufflé

Vanilla Bean Soufflé

Light and airy dessert is topped with a sauce that's made from melted ice cream. An elegant dessert for special occasions. — And simple to create
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American, French
Keyword: Bean, Dessert, french, Soufflé, Vanilla
Servings: 4
Calories: 235kcal

Equipment

  • Measuring Cups/Spoons Set
  • Glass Liquid Measuring Cups
  • 8-Ounce Ramekins
  • Half-Sheet Pan
  • 3-Quart Saucepan
  • 9" Better Wire Whisk
  • Glass Nesting Bowls
  • 7-Speed Digital Hand Mixer
  • High-Heat Scraper
  • Pure Vanilla Bean Paste

Ingredients

COAT

  • 2 Tbsp. Unsalted butter, softened
  • 1 Tbsp. Each granulated sugar and all-purpose flour

FOR THE PASTRY CREAM, WHISK

  • 1 cup Whole milk
  • ¼ cup Granulated sugar
  • 3 Tbsp. All-purpose flour
  • tsp. Table salt
  • 3 Eggs, separated (whites reserved and yolks lightly beaten)
  • 2 tsp. Vanilla bean paste

FOR THE WHITES, BEAT

  • 1 Egg white
  • ¼ cup Granulated sugar
  • Powdered sugar
  • Fresh raspberries

Instructions

  • Coat the insides of four 1-cup ramekins with butter. Combine sugar and flour. Dust insides of ramekins with sugar-flour mixture, tapping out excess; set on a baking sheet.
  • For the pastry cream, whisk together milk, sugar, flour, and salt in a saucepan until smooth. Heat over medium, whisking constantly, until thickened and boiling; cook 2 minutes and shut off heat.
  • Slowly drizzle half the milk mixture into yolks, whisking constantly, then add back to pan and cook over medium-low heat, 2 minutes more; whisk in vanilla bean paste.
  • Transfer pastry cream to a bowl, press plastic wrap over the surface, and cool to room temperature. (If making ahead, chill the pastry cream, then bring it back to room temperature before continuing.)
  • Preheat oven to 375° with rack in bottom third.
  • For the whites, beat 4 egg whites in a bowl with a mixer until frothy. Slowly add granulated sugar; beat whites until stiff peaks form.
  • Whisk a quarter of the whites into the pastry cream, then fold in remaining whites in three batches. Divide batter among prepared ramekins, then run a thumb around the inside rim of the dish to help soufflés rise.
  • Bake soufflés until golden on top and centers are slightly jiggly, 30 minutes. Sprinkle soufflés with powdered sugar and top with raspberries; serve immediately

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories235
  • % Daily Value *
  • Total Fat 11g 17%
    • Saturated Fat 6g 30%
  • Cholesterol 161mg 54%
  • Sodium 167mg 7%
  • Total Carbohydrate 29g 10%
    • Protein 8g 16%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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