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!
Servings: 4-6
*Depending size of ramekins
Mis en Place
Soufflé Base
30 g Unsalted Butter
60 g Granulated Sugar
55 g All Purpose Flour
Soufflé
Soufflé Base
+
200 g Whole Milk
5 g Vanilla Extract
2 Egg Yolks
15 g Cornstrach
50 g Sugar
4 Egg Whites
1 pinch of Salt
Method
Step 1
Brush soufflé dishes with soft butter and coat with granulated sugar.
Pre heat oven to 350 degrees F.
Step 2
Make the soufflé base.
Cream butter with granulated sugar and add sifted flour until barely mixed. It will look sandy in texture. Set aside.
Step 3
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.
Step 4
Combine the granulated sugar with cornstarch. Set aside.
Step 5
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.
Step 6
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.
Step 7
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.
