HOT VANILLA
This is a nice alternative to hot chocolate. To make this more healthy, substitute the 2% milk and sugar for skim milk and a no calorie sweetener.
Provided by PENGUINCHEF
Categories Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 22.7 g, Cholesterol 19.5 mg, Fat 4.8 g, Fiber 1.2 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 101.1 mg, Sugar 20.9 g
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
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.
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
VANILLA SOUFFLE AND ICE CREAM
Impress guests with renowned chef Todd English's signature recipe for individual vanilla souffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 12
Steps:
- Butter and sugar eight 6-ounce souffle 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 souffle 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 souffle base from refrigerator, and bring to room temperature, about 1 hour.
- Preheat the oven to 375 degrees 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 souffle 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 CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 400 degrees.
- Butter a one-quart souffle dish or four eight-ounce souffle dishes.
- Melt the chocolate in a double boiler and add the sugar and vanilla. Allow the mixture to cool.
- Whisk the egg yolks until they are pale yellow. Gradually stir them into the warm (but not hot) chocolate. The recipe can be prepared ahead to this point.
- Beat the egg whites until they stand up in glossy peaks. Stir one-third of the egg whites into the chocolate mixture, then gradually fold in the rest.
- Bake souffle in center of oven for about 25 minutes for a large souffle, about 10 minutes for smaller ones. Remove from oven, dust with confectioners' sugar and serve. Pass whipped cream separately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 81 milligrams, Sugar 44 grams, TransFat 0 grams
HOT FUDGE BROWNIE SOUFFLE WITH VANILLA ICE CREAM SAUCE
This was very well-received at a dinner-party. The guests enthused and everyone left with the recipe. Easy too.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 450°F.
- Butter a 1-quart soufflé dish and sprinkle with sugar.
- Melt butter with chocolate, stirring until smooth.
- Blend in ¼ cup of sugar, yolks, coffee mixture and vanilla; stir in flour (can be prepared several hours ahead and set aside at cool room temperature. Reheat before continuing.) Beat whites in large bowl until soft peaks form; gradually add remaining ½ cup sugar, beating, until whites are stiff but not dry.
- Fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate - a few streaks of white may remain).
- Gently turn batter into prepared dish.
- Sprinkle lightly with sugar.
- Bake 5 minutes.
- Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
- Serve immediately with sauce.
- (and remember - A SOUFFLE WAITS FOR NO ONE).
- Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.
Nutrition Facts : Calories 509, Fat 33.3, SaturatedFat 20.1, Cholesterol 187.5, Sodium 202.7, Carbohydrate 46.9, Fiber 3.6, Sugar 35.6, Protein 9.5
WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM
Categories Chocolate Dairy Dessert Bake Thanksgiving Fall Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
- Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
- Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.
VANILLA SOUFFLES WITH VANILLA CREME SAUCE
Lovely dessert that cooks up light and fluffy! If you prefer, add some slice strawberries or shaved chocolate to the top after cooking! From Southern Livings Top 40 Recipes Ever.
Provided by breezermom
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat the bottom and sides of 4 6-oz baking dishes with vegetable cooking spray; sprinkle with granulated sugar. Set aside.
- Melt butter in a small saucepan over medium heat; add flour, stirring until smooth. Cook flour mixture, stirring constantly, 1 minute.
- Add half and half, stirring constantly; stir in 4 tbsp sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
- Beat egg yolks until thick and pale. Gradually stir half of the hot half-and-half mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tbsp sugar, beating until soft peaks form. Gradually fold egg whites into the egg yolk mixture. Spoon into prepared baking dishes.
- Bake at 350 for 25 minutes or until puffed and set. Sprinkle with powdered sugar, and serve immediately with Vanilla Creme Sauce.
- Vanilla Creme Sauce:.
- Combine 1 tsp vanilla extract, 1 cup sugar, and 2 tsp cornstarch in a heavy saucepan; gradually stir in whipping cream. Cook stirring constantly, over low heat until sugar dissolves.
- Beat 8 egg yolks until thick and pale; gradually stir about half of hot whipping cream mixture into yolks. Add to remaining hot mixture, stirring constantly.
- Cook, stirring constantly, over medium heat until thickened. Pour through a wire-mesh strainer into a small bowl, discarding lumps. Cover and refrigerate up to 3 days. Serve with Vanilla Souffles, fresh fruit, or pound cake.
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 COCOA SOUFFLE
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy-and absolutely delicious. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside., In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly., In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 272 calories, Fat 9g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 2g fiber), Protein 9g protein.
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PERFECT VANILLA SOUFFLé RECIPE - EUGENIE KITCHEN
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5/5 (1)Total Time 45 mins
- 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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