VANILLA SOUFFLE
sweet souffles are usually made with a smooth light sauce rather than a butter roux base..smooth base souffles have a creamy texture.
Provided by andypandy
Categories < 60 Mins
Time 45m
Yield 1 quart dish
Number Of Ingredients 9
Steps:
- To prepare dish for a sweet souffle always rub the inside of dish generously with butter, then sprinkle with sugar, tapping out the excess. If any souffle is been baked in the oven as this one -- put a double collar around the outside of the dish about two inches higher than top, and secure on the outside with a string.
- Preheat oven to 425 degrees. F.
- Scald one cup of the milk, if using a vanilla bean put it into the milk cover and leave to infuse 15 minutes.
- Reheat the milk to a boil, remove the bean and add the sugar.
- If using extract then just add extract to scalded milk.
- Blend the remaining cold milk with the flour and arrowroot to make a smooth paste.
- Stir into the hot milk and bring to a boil and stir constantly. Boil for 2 or 3 seconds, and then remove from heat, dot with the butter, cover and let stand for 6 minutes to slightly meld and cool.
- Now stir to mix in the butter and add more vanilla if desired to taste.
- Beat in the egg yolks one at a time.
- Beat the egg whites until they hold a stiff peaks, using a metal spoon fold in some of the whites about one quarter into the yolk custard mixture to lighten the weight of the custard. Then now add remaining whites mixture and fold together as lighlty as possible.
- Transfer the mixture to the prepared souffle dish and bake at once in the preheated oven for 18 to 20 minutes -- until its puffed and golden brown.
- Remove the paper collar, sprinkle with powdered sugar, and serve at once.
VANILLA SOUFFLE
Light, fluffy. Eat within 3 minutes!
Provided by weiqing71
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Brush butter on from bottom of ramekin upwards. Coat with sugar, shake our excess.
- On medium heat, add better in saucepan until melted, then add flour, constantly stirring for 1 minute until thickens.
- Remove from heat, then add hot milk, stir, return to medium heat again until it boils and forms ribbons.
- Add salt and vanilla in the milk mixture, stir, then add egg yolk one by one, stir.
- Pour mixture into another bowl so it will not evaporate. This is béchamel sauce.
- Whisk egg whites in a separate bowl.
- Once stiff peaks appear, add in sugar, whisk until combined.
- Add the egg whites in the béchamel sauce, adding in 3 times, combining it gently.
- Spoon the batter in the ramekins using a ladle, then run them around the inside of the rim to make the soufflé rise straight.
- Bake at 200C for 12-15 minutes.
VANILLA SOUFFLE
Steps:
- Bloom gelatin sheets in cold water. Combine liqueur and vanilla bean seeds in a small saucepan over low heat. Once gelatin sheets have bloomed, add gelatin to the small saucepan to dissolve.
- Whip heavy cream and confectioners' sugar to soft peaks. Once the gelatin has dissolved, pour into the whipped cream and begin whisking on high speed to combine. Pour into glasses and allow to set up overnight.
VANILLA SOUFFLE
Make and share this Vanilla Souffle recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Butter and sugar eight 6-ounce soufflé dishes, including the rim of each dish.
- In a medium saucepan over high heat, combine milk and vanilla bean with scrapings.
- Bring to a boil, and remove from heat.
- Cover, and let steep for 1 hour.
- Remove bean from milk, and reserve for another use.
- In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt.
- Add 1/2 cup steeped milk, whisking to combine and form a paste.
- Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes.
- If the mixture begins to get lumpy, remove from heat, and whisk until smooth.
- Remove saucepan from heat.
- Prepare an ice-water bath: Fill a large bowl with cold water and ice.
- Add egg yolks and vanilla extract to milk mixture, and whisk to combine.
- Transfer soufflé base mixture to a shallow 1-quart container.
- Cover surface directly with plastic wrap to prevent a skin from forming.
- Set saucepan in the ice-water bath to cool completely.
- Refrigerate until ready to use.
- Remove soufflé base from refrigerator, and bring to room temperature, about 1 hour.
- Preheat the oven to 375° with rack in center.
- In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy.
- Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high.
- Whip until egg whites are stiff and shiny.
- Gently fold egg whites into the soufflé base in three additions.
- Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet.
- Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes.
- Remove from oven, and dust with confectioners' sugar.
- Serve immediately with vanilla bean ice cream.
HOT VANILLA SOUFFLE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.
- Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.
- Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary.
- Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving.
CLASSIC FRENCH VANILLA SOUFFLé
Made with butter, flour, milk, sugar, vanilla, and eggs, a homemade vanilla soufflé is easier than you may think and an elegant dessert with any menu.
Provided by Rebecca Franklin
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oven to 350 F.
- Gather the ingredients.
- Butter a large soufflé dish and sprinkle in 1/4 cup of granulated sugar, tilting the dish to make sure the entire interior surface is covered.
- Set aside the prepared soufflé dish.
- Bring 1 cup of the milk to just steaming in a medium saucepan set over low-medium heat.
- In a bowl, stir together 5 tablespoons of the granulated sugar, the all-purpose flour, and the remaining 1/3 cup milk until it forms a smooth batter.
- Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth-this is called tempering .
- Add the tempered batter back to the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened, about 1 minute.
- Stir the unsalted butter into the mixture until combined.
- Allow batter to cool at room temperature for 10 minutes, then stir in the vanilla extract.
- In a separate bowl, beat the egg whites on medium-high speed until they become foamy, and then add the remaining 2 tablespoons sugar. Continue beating the egg whites at high speed until they hold stiff, glossy peaks.
- Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites. The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
- Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes (or you can bake it right away).
- Bake for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen and has a crusty exterior.
- Serve the soufflé with a dusting of confectioners' sugar and a few plump berries, if desired. Enjoy.
Nutrition Facts : Calories 317 kcal, Carbohydrate 52 g, Cholesterol 141 mg, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, Sodium 74 mg, Sugar 45 g, Fat 9 g, ServingSize 6 Servings, UnsaturatedFat 0 g
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- PREPARE RAMEKINS: Brush the ramekins with softened unsalted butter. Brush from bottom upwards. This will make the soufflé to rise evenly. Then, coat the ramekins with sugar. And shake out any excess; set aside.
- BECHAMEL SAUCE (white sauce: step 2-4): Over medium heat, add butter in the sauce pan and melt it. Add in the flour and cook for 1 minute stirring with a wooden spoon. This is white roux.
- Remove the pan from the heat, gradually add hot milk, and stir until smooth and combined. Back to medium heat stir constantly until it comes to a boil. The sauce should form ribbons. This is white sauce. Remove from the heat.
- Add in salt and vanilla extract and stir until combined. Separate the eggs and add in the egg yolks one by one and stir to combine. The sauce pan is still warm, so pour the sauce into a separate bowl to prevent unwanted evaporation; set aside.
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4/5 (1)Total Time 2 hrs 45 minsCuisine Russian, Eastern EuropeanCalories 118 per serving
- Preheat the oven to 350 degrees F (180 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper and spray the bottom and the sides of the pan with Nonstick Cooking Spray (to taste).
- In a medium bowl, combine the Milk (1/4 cup), Egg (2), and Vanilla Extract (1 teaspoon), whisk until thoroughly combined. Set aside.
- In a large bowl, mix the Cake Flour (3/4 cup) (plus 2 Tbsp), Granulated Sugar (1/2 cup), Baking Powder (1 teaspoon), and Salt (1/4 teaspoon).
- Using a stand mixer or a hand mixer, on low speed, and add the Butter (1/2 cup) to the flour mixture, one piece at a time, just until you get coarse crumbs, you definitely don’t want to mix it too much.
VANILLA BEAN SOUFFLE - BETTER HOMES & GARDENS
From bhg.com
Total Time 2 hrs 35 minsCalories 373 per servingPublished 2016-06-01
- Butter the sides of a 6-quart slow cooker. Sprinkle with granulated sugar. Turn over to remove any excess sugar.
- In a small saucepan heat half-and-half and vanilla bean until bubbles form at edge of saucepan. Remove from heat. Remove vanilla bean; let cool for 5 minutes.
- In another small saucepan melt the 1/4 cup butter. Stir in flour. Add half-and-half mixture. Cook over medium heat until thickened and bubbly, whisking constantly.
- Meanwhile, in a bowl combine fruit and the 3 tablespoons sugar. Cover and chill until ready to serve.
- In a bowl beat egg whites and vanilla with a mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on medium-high until stiff peaks form (tips stand straight).
- Cover and cook on high for 1 1/4 to 1 1/2 hours or until a knife inserted into the center comes out clean. Dust with powdered sugar. Serve immediately with fruit.
SIMPLE VANILLA SOUFFLé RECIPE | SIDECHEF
From sidechef.com
4/5 (6)Total Time 1 hrCuisine FrenchCalories 99 per serving
- Melt the Salted Butter (2 tablespoon) in the microwave. Pour small portions in the soufflé dishes. Roll the melted butter around including the edges to “butter the dish”.
- Roll the Granulated Sugar (1/4 cup) throughout the dish, making sure to cover all the interior surfaces. Set aside the prepared soufflé dish.
- Bring one cup of the Milk (1 cup) to just steaming in a medium saucepan set over low-medium heat.
VANILLA SOUFFLE - NETWORK TEN - 10 PLAY
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- For the Armagnac and Prune Sauce, place ingredients into a medium saucepan, cover with a cartouche of baking paper, and simmer gently until the mixture reduces slightly to a thin syrup, about 10 – 15 minutes. Strain through a fine sieve, discarding the solids. Place the syrup into a clean saucepan, cover and set aside, keeping warm, until ready to serve.
- For the Vanilla Soufflé, using a pastry brush, evenly coat six 6.5cm high x 9cm wide, 1 cup capacity ramekins with butter, ensuring the final coat of butter is applied with upward strokes of the brush, up the sides of the ramekin. Place in the fridge for 5 minutes to chill. Remove ramekins from fridge, divide sugar between ramekins, and swirl ramekins to evenly coat the inside of the ramekin with sugar. Set aside until needed.
- Place the milk in a medium saucepan. Add vanilla seeds and pods and bring to a simmer. Remove from the heat and remove the vanilla pods. Measure out 600ml of the warm milk and set aside until needed.
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