Hot Vanilla Soufflés With Vanilla Ice Cream Recipes

CLASSIC FRENCH VANILLA SOUFFLé

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.

VANILLA SOUFFLE AND ICE CREAM

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 VANILLA SOUFFLE

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.

VANILLA SOUFFLES WITH VANILLA CREME SAUCE

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.

HOT VANILLA

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.

WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM

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.

HOT FUDGE BROWNIE SOUFFLE WITH VANILLA ICE CREAM SAUCE

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.

HONEY VANILLA ICE CREAM

Steps:

• In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
• Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
• When cold, freeze in an ice cream maker according to the manufacturer's directions.

HOT VANILLA SOUFFLéS WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 400°F. Generously butter four 8-ounce or six 5-ounce soufflé ramekins. Put a couple of tablespoons of the sugar inside one ramekin and toss to coat, then tip the excess sugar into the next, and repeat until all the ramekins are sugar-coated. Place the ramekins on a rimmed baking sheet.
• In a large saucepan, add the milk and the vanilla bean and heat just to a boil over medium-high heat. Turn off the heat, cover, and set aside to let the vanilla bean infuse for 10 minutes. Remove the vanilla bean and rinse and reserve for another use.
• To make the pastry cream, in a bowl, whisk 1/4 cup of the sugar with the egg yolks until thick and light, about 1 minute. Whisk in the flour, cornstarch, and a pinch of salt. Add a little of the warm infused milk and whisk to combine. Add the remaining milk. Return the egg mixture to the saucepan and bring to a boil over medium-high heat. Decrease the heat to medium and cook, stirring constantly, until thickened, 45 to 60 seconds; it will be lumpy. Remove it from the heat and whisk until smooth. Set aside.
• To beat the egg whites, in the bowl of a heavy-duty mixer fitted with the whisk, whip the egg whites with a pinch of salt on medium speed until foamy. Increase the speed to high and beat until the whites begin to form soft peaks. Slowly add the remaining 1/4 cup of sugar, beating until the whites are glossy and hold stiff peaks, 1 to 2 minutes.
• Add about a quarter of the beaten egg whites to the pastry cream mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible.
• To assemble the soufflés, spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top). Smooth the tops with a metal spatula. Run your thumb around the inside of the rim of each dish, making a shallow channel around the edge of the batter. (This will help the soufflés rise up straight and tall.) Set the filled soufflé ramekins on the rimmed baking sheet.
• Bake the soufflés until risen and just set, 12 to 15 minutes. Remove from the oven. With two forks, pull open the center of each soufflé. Place a scoop of vanilla ice cream in the opening. Sprinkle with confectioners' sugar and serve immediately.