Vanilla Soufflélight and fragrant
Vanilla soufflé made with cooked cream scented with the bean, egg yolks and whipped egg whites, baked until it rises above the ramekins without drying the center.
The vanilla version showcases the entire technique: the base must cook without lumps, the bean needs to infuse the milk, and the egg whites are added in three stages to preserve the air. Sugar on the ramekin walls creates a supporting surface, while the clean edge allows a tall and even column.
Ingredients
Base and ramekins
Base
Egg whites
Preparation
Prepare the containers
Butter six ramekins vertically with 15 g of butter, cover with 30 g of sugar, and refrigerate.
10 minutesInfuse and thicken
Heat milk and vanilla; make a roux with the remaining butter and flour, add the strained milk and 55 g of sugar, and cook until thickened.
12 minutesAdd the yolks
Let the base cool slightly and incorporate 4 yolks, mixing until shiny and homogeneous.
5 minutesMake the meringue
Beat 6 egg whites with salt; gradually add 70 g of sugar until medium peaks form and fold into the base in three parts.
8 minutesBake without interruption
Distribute, level, clean the edges and bake at 200 °C for 16 to 18 minutes; serve immediately.
18 minutes
Substitutions
Extract can flavor, but the bean offers a unique fragrance and visual points specific to this recipe.
Storage
The base without egg whites can be refrigerated for up to 24 hours.
Approximate shelf life: The finished soufflé should be consumed immediately.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
