These classic French soufflés are light and airy with a subtle egg flavour. They are not too sweet, which why I love to make a crème Anglaise to pour into them when they are hot out of the oven.
They are just divine!
*Depending size of ramekins
Mis en Place
30 g Unsalted Butter
60 g Granulated Sugar
55 g All Purpose Flour
200 g Whole Milk
5 g Vanilla Extract
2 Egg Yolks
15 g Cornstrach
50 g Sugar
4 Egg Whites
1 pinch of Salt
Brush soufflé dishes with soft butter and coat with granulated sugar.
Pre heat oven to 350 degrees F.
Make the soufflé base.
Cream butter with granulated sugar and add sifted flour until barely mixed. It will look sandy in texture. Set aside.
In a saucepan, bring milk and vanilla to a boil. Add sandy textured mixture and whisk rapidly for 20 seconds over medium heat.
Remove from heat to a mixing bowl and stir in the egg yolks. Cover with plastic wrap and set aside.
Combine the granulated sugar with cornstarch. Set aside.
In a clean mixing bowl whip egg whites with pinch of salt to soft peaks, then gradually add cornstarch/sugar mixture and whip to stiff peaks.
Fold egg whites into the base mixture.
I like to use a whisk for a few passes gently to emulsify easier and then switch to a spatula to fold.
Fill your prepared ramekins and tap them on the counter gently to remove any air bubbles. Bake on a cookie sheet for about 15 minutes until golden brown.
*Tip: avoid opening oven while soufflé’s are baking.
Dust the surface with confectionery sugar and serve immediately.
Crème Anglaise – Optional
If you are looking to add a crème Anglaise to your soufflé at serving time, the below is fool proof and delicious!
125 g 35% Cream
125 g Whole Milk
100 g Granulated Sugar
5 grams Vanilla extract or bean
5 Egg Yolks
Pinch of Salt
In a mixing bowl combine egg yolks with sugar and whisk until homogenous.
Combine milk, cream, salt and vanilla in a small saucepan over medium heat, bring to a simmer.
Begin the tempering process where you gradually add hot milk/cream to the egg yolks a ladle at a time while consistently whisking. Once all milk/cream has been added, pour the mixture back into your saucepan and grab a spatula. Heat proof of course! Over medium-low heat stir until the mixture thickens and should coat the back of a spoon. Roughly 75 degrees Celsius on a thermometer.
Strain crème Anglaise through a fine mesh sieve and chill over an ice bath or in the fridge constantly stirring until at room temperature. Once cooled and thickened your sauce is ready!
*You can jazz it up with a shot of liqueur or even some orange zest.