Classic Vanilla Soufflé
This Classic Vanilla Soufflé is an elegant and airy dessert that captivates with its delicate texture and rich vanilla flavor. Made with a smooth custard base, this soufflé offers a creamy mouthfeel that melts in your mouth. Perfectly puffed and golden brown, this soufflé is simple yet impressive and is sure to wow your guests. Serve it as a light finish to your dinner party, and enjoy the delightful sweetness with a sprinkle of powdered sugar.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Vanilla bean or vanilla extract
1 (If using a vanilla bean, split it lengthwise; if using extract, set aside.)
Whole milk
1 1/4 cups (Divided into 1 cup for scalding and 1/4 cup for mixing.)
Granulated sugar
3 tablespoons (For sweetening the milk.)
Flour
1 tablespoon (All-purpose flour.)
Arrowroot
2 teaspoons (For thickening.)
Butter
2 tablespoons (For greasing the dish and incorporating.)
Egg yolks
3 (Separate from the whites.)
Egg whites
4 (Beat until stiff peaks form.)
Confectioners' sugar
2 tablespoons (For dusting before serving.)
Instructions
1
Begin by preparing your soufflé dish: generously rub the inside with butter, ensuring even coverage. Then, sprinkle granulated sugar inside, tapping out any excess.
2
Preheat your oven to 425°F (220°C).
3
In a saucepan, scald 1 cup of whole milk. If using a vanilla bean, split it lengthwise and add it to the milk. Cover and let it infuse for 15 minutes for maximum flavor.
4
Reheat the milk until it reaches a boiling point. If using a vanilla bean, remove it at this stage and stir in the granulated sugar until fully dissolved. If using vanilla extract, add it directly to the scalded milk.
5
In a separate bowl, whisk together the remaining cold milk, flour, and arrowroot to create a smooth paste. Gradually stir this mixture into the hot milk, bringing it to a boil while stirring constantly. Allow it to boil for just 2 to 3 seconds before removing it from the heat.
6
Dot the hot mixture with butter, cover it, and let it stand for about 6 minutes to cool slightly and meld the flavors. Stir until the butter is fully integrated and adjust the vanilla to taste if desired.
7
Incorporate the egg yolks one at a time, mixing well after each addition.
8
In a clean bowl, beat the egg whites until they hold stiff peaks. Gently fold about a quarter of the beaten egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites, taking care not to deflate the mixture.
9
Immediately transfer the soufflé mixture into the prepared dish and bake in the preheated oven for 18 to 20 minutes until puffed and golden brown. Avoid opening the oven door during baking to ensure it rises properly.
10
Once done, remove the paper collar, dust the top with confectioners' sugar, and serve immediately to enjoy the soufflé at its finest.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Vanilla Soufflé?
A Classic Vanilla Soufflé is an elegant and airy dessert featuring a custard base and a delicate texture that melts in your mouth.
What are the primary ingredients in this recipe?
The main ingredients include vanilla bean or extract, whole milk, granulated sugar, flour, arrowroot, butter, egg yolks, egg whites, and confectioners' sugar.
How should I prepare the soufflé dish?
Generously rub the inside with butter for even coverage, then sprinkle with granulated sugar and tap out the excess.
What is the recommended oven temperature?
Preheat your oven to 425°F (220°C) before baking.
How do I prepare the milk with vanilla?
Scald 1 cup of milk with a split vanilla bean, cover it, and let it infuse for 15 minutes for maximum flavor.
When do I add the granulated sugar to the milk?
Reheat the infused milk to boiling, remove the vanilla bean, and then stir in the sugar until fully dissolved.
How is the thickening paste made?
Whisk together the remaining cold milk, flour, and arrowroot in a separate bowl until smooth.
How long should the thickened milk mixture boil?
The mixture should boil for only 2 to 3 seconds while stirring constantly before removing it from the heat.
What is the next step after boiling the milk mixture?
Dot the hot mixture with butter, cover it, and let it stand for about 6 minutes to cool and meld flavors.
When are the egg yolks added?
Incorporate the egg yolks one at a time into the slightly cooled mixture, mixing well after each addition.
How should the egg whites be prepared?
Beat the egg whites in a clean bowl until they hold stiff peaks.
What is the correct way to fold in the egg whites?
Gently fold a quarter of the whites into the yolk mixture to lighten it, then carefully fold in the rest without deflating.
How long does the soufflé need to bake?
Bake the soufflé for 18 to 20 minutes until it is puffed and golden brown.
Why should I avoid opening the oven door?
Opening the oven door during baking can cause the soufflé to collapse or fail to rise properly.
What is the final touch before serving?
Remove the paper collar, dust the top with confectioners' sugar, and serve immediately.
Can I use vanilla extract instead of a bean?
Yes, if using extract, add it directly to the scalded milk after the initial heating process.
What is the purpose of arrowroot in this recipe?
Arrowroot is used as a thickening agent alongside flour to create the custard base.
What type of milk is used for this soufflé?
The recipe calls for 1 1/4 cups of whole milk, divided into two parts.
How many egg yolks are required?
This recipe requires 3 egg yolks separated from the whites.
How many egg whites are used?
The recipe uses 4 egg whites to provide the necessary lift and airiness.
How much butter is needed?
2 tablespoons of butter are used for both greasing the dish and incorporating into the mixture.
What is the texture of this dessert?
It has a creamy mouthfeel and a light, airy, and puffed texture.
Is this recipe considered a quick dessert?
It requires careful steps including infusion, cooling, and whipping, making it an elegant, involved preparation.
Should the soufflé be served hot?
Yes, for the best experience and to enjoy the puff, it must be served immediately after baking.
What category does this recipe fall under?
This recipe falls under the category of desserts, specifically a classic soufflé.
How much confectioners' sugar is used?
About 2 tablespoons of confectioners' sugar are used for dusting the finished product.
How much granulated sugar is needed for the milk?
3 tablespoons of granulated sugar are used to sweeten the milk base.
Can I substitute the flour?
The recipe specifies all-purpose flour for the custard base.
What is the preparation for the vanilla bean?
If using a whole bean, it should be split lengthwise before being added to the milk.
Why is the mixture dotted with butter?
Dotting with butter helps prevent a skin from forming and enriches the flavor as it melts into the hot mixture.