Vanilla Souffle Recipes

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EASY CHEESE SOUFFLES



Easy Cheese Souffles image

Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 32m

Yield 2

Number Of Ingredients 11

2 tablespoons melted butter
2 tablespoons white sugar, or as needed
2 large eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon lemon zest
2 ounces cream cheese, softened
⅓ cup shredded Cheddar cheese
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
  • Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
  • Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
  • Fill ramekins up to the lip with the batter.
  • Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g

VANILLA SOUFFLE



Vanilla Souffle image

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

1 vanilla beans or 1 teaspoon vanilla extract
1 1/4 cups whole milk
3 tablespoons granulated sugar
1 tablespoon flour
2 teaspoons arrowroot
2 tablespoons butter
3 egg yolks
4 egg whites
2 tablespoons confectioners' sugar (for sprinkling)

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.

HOT VANILLA SOUFFLE



Hot Vanilla Souffle image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons unsalted butter, melted
1/4 cup granulated sugar for souffle dish
1 1/3 cups whole, 2 percent fat, or 1 percent fat milk
1 vanilla bean, split lengthwise
1/3 cup plus 1 1/2 tablespoons granulated sugar
1/3 cup all-purpose flour
1 1/2 tablespoons unsalted butter, softened
4 large eggs, separated
Confectioners' sugar
Satin chocolate sauce, recipe follows
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water

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



Classic French Vanilla Soufflé image

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

For the Soufflé Dish:
Butter, enough to coat the dish
1/4 cup granulated sugar
For the Soufflé:
1 1/3 cups milk, divided
1/3 cup plus 2 tablespoons sugar
1/3 cup all-purpose flour
1 1/2 tablespoons unsalted butter
2 teaspoons vanilla extract
4 large eggs, separated
Confectioners' sugar, for dusting
Optional: fresh berries

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



Vanilla Souffle image

Provided by Food Network

Categories     dessert

Time 12h20m

Yield 8 servings

Number Of Ingredients 5

3 gelatin sheets
3 ounces black raspberry liqueur (recommended: Chambord)
1 vanilla bean, split and seeds scraped
1 quart heavy cream
4 ounces confectioners' sugar

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



Vanilla Souffle image

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

2 tablespoons unsalted butter
1/3 cup granulated sugar, plus more for dishes
2 cups whole milk
1/2 vanilla bean, split lengthwise and scraped
3/4 cup flour, plus
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, separated
1 teaspoon pure vanilla extract
1 large egg white
1/4 cup sugar
1/4 teaspoon cream of tartar
confectioners' sugar, for dusting
vanilla ice cream

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.

VANILLA SOUFFLE



Vanilla Souffle image

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 SOUFFLé



Vanilla Soufflé image

Categories     Sauce     Bake     Steam     Vanilla

Yield makes 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups milk
1/2 cup granulated sugar, plus more as needed
1 vanilla bean
4 tablespoons (1/2 stick) butter
1/3 cup flour
4 eggs, separated
Pinch of salt
Confectioners' sugar for dusting

Steps:

  • Put the milk in a small saucepan and cook over medium heat until steam rises, about 10 minutes. Stir in the granulated sugar to dissolve, then turn off the heat. Split the vanilla bean lengthwise and scrape the seeds into the milk. Add the pod as well, cover, and steep for about 15 minutes. Remove the pod and discard. Meanwhile, use a bit of the butter to grease a 2-quart soufflé or other deep baking dish. Sprinkle the dish with granulated sugar and invert it to remove excess sugar. (Hold off on this step if you're going to delay baking the soufflés until later.)
  • Put the remaining butter in another small saucepan over medium-low heat. When the foam subsides, stir in the flour and cook, stirring, until the mixture darkens, about 3 minutes. Turn the heat to low and whisk in the milk, a bit at a time, until the mixture is thick. Let cool for a few minutes, then beat in the egg yolks. (You can prepare this base a few hours in advance of baking; cover tightly and refrigerate; bring back to room temperature before continuing.)
  • About an hour before you're ready to serve, preheat the oven to 375°F. Use an electric or hand mixer or whisk to beat the egg whites with the salt until quite stiff. Stir about a third into the sauce to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared dish and bake until the top is brown, the sides are firm, and the center is still quite moist, about 30 minutes. Dust with confectioners' sugar and serve immediately.
  • Chocolate Soufflé
  • Omit the vanilla or not, as you prefer, and add 4 ounces good bittersweet chocolate (like Valrhona, for example), chopped, to the milk as it heats, stirring so the chocolate dissolves.

VANILLA SOUFFLé



Vanilla Soufflé image

Categories     Sauce     Bake     Vanilla     Boil

Yield for a 6-cup soufflé dish, serving 4 people

Number Of Ingredients 8

3 Tbs flour
1/4 cup milk
1/3 cup plus 2 Tbs granulated sugar
4 egg yolks
2 Tbs butter, softened (optional)
5 egg whites
2 Tbs pure vanilla extract
Confectioners' sugar in a fine sieve

Steps:

  • Prepare the soufflé dish and affix the paper collar as directed on page 72. Slide the rack onto the lower-third level of the oven, and preheat to 400°F.
  • Whisk the flour and half the milk in a saucepan. When well blended, whisk in the remaining milk and the 1/3 cup sugar. Then bring to the boil and boil slowly, whisking, for 30 seconds. This is now a bouillie. Remove from heat; let cool for a moment, then, one by one, beat in the yolks and the optional butter.
  • Whip the egg whites to soft peaks, sprinkle in the 2 tablespoons sugar, and beat to stiff, shining peaks (see page 100). Whisk the vanilla into the sauce base, then whisk in a quarter of the whites to lighten it. Delicately fold in remaining whites and turn the mixture into the prepared dish.
  • Set in the oven, reduce heat to 375°F, and bake until the soufflé has begun to puff and brown-about 20 minutes. Rapidly slide out rack, and dust the top of the soufflé with confectioners' sugar. Continue baking until it has puffed high into the collar. When is it done? See page 73.
  • Remove collar and serve at once.
  • VARIATIONS
  • ORANGE SOUFFLÉ GRAND MARNIER. Follow the master recipe above, but purée the zest (colored part of peel) of a large orange with the 1/3 cup sugar in a blender or food processor, and use in the sauce base. Stir only 2 teaspoons vanilla into the base, but add 3 tablespoons orange liqueur.
  • CHOCOLATE SOUFFLÉ. Follow the preceding master recipe, but prepare a 2-quart dish to serve 8. Preheat oven to 425°F. Melt 7 ounces semisweet chocolate with 1/3 cup strong coffee (see page 103). Make sauce base as directed in master recipe, using 1/3 cup flour and 2 cups milk; whisk at the slow boil for 2 minutes. Off heat, beat in 3 tablespoons optional butter, 1 tablespoon vanilla extract, a big pinch of salt, 4 egg yolks, and the melted chocolate. Whip 6 egg whites to soft peaks, add 1/2 cup sugar and whip to shiny peaks (see page 100). Combine by ladling chocolate base down sides of egg-white bowl and folding rapidly to combine. Turn mixture into dish, set into oven, reduce to 375°F, and bake for 40 minutes, or until puff starts. Dust with confectioners' sugar and bake until done (see page 73). Serve with lightly whipped crème Chantilly (page 101).

VANILLA SOUFFLE AND ICE CREAM



Vanilla Souffle and Ice Cream image

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

2 tablespoons unsalted butter
1/3 cup plus 1/4 cup granulated sugar, plus more for dishes
2 cups whole milk
1/2 vanilla bean, split lengthwise and scraped
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, separated
1 teaspoon pure vanilla extract
1 large egg white
1/4 teaspoon cream of tartar
Confectioners' sugar, for dusting
Vanilla-Bean 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.

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1 To make the crème pâtissière base, put the milk, cream and vanilla seeds in a medium, preferably non-stick saucepan and bring to the boil. Move on to the next steps while you wait. …
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RECIPE FOR GREEK STYLE VANILLA SOUFFLE
Preheat oven to 300 degrees Fahrenheit. Melt the butter and transfer it to a large bowl. Slowly add the flour and form the mixture into a paste. Add the sugar and milk to a large saucepan …
From greekboston.com


VANILLA SOUFFLE RECIPE - SIMPLE CHINESE FOOD
Add 1 drop of vanilla extract to the egg whites, and beat with an electric whisk until wet and foamy. 6. Preheat the oven at 180°C, add 1/3 of the meringue to the mayonnaise, cut and mix …
From simplechinesefood.com


VANILLA SOUFFLE RECIPE GORDON RAMSAY - THERESCIPES.INFO
Combine the egg yolks, mustard, salt, and white pepper in a small mixing dish. Whisk the egg mixture into the milk mixture rapidly. Add the shredded cheese and stir to combine. Remove …
From therecipes.info


VANILLA SOUFFLé - RECIPE | TASTYCRAZE.COM
2013-08-29 Beat 2/3 cup (160 ml) fresh milk with vanilla and sugar, then boil them on the stove. Mix the flour into the remaining cold milk and trickle it into the boiling milk on the stove.. …
From tastycraze.com


VANILLA SKILLET SOUFFLE RECIPE | HALLMARK IDEAS & INSPIRATION
2016-12-01 Preheat oven to 350°F. In small bowl, toss strawberries with Grand Marnier and 2 tablespoons sugar. Let stand at room temperature. In large bowl, whisk egg yolks until thick. In …
From ideas.hallmark.com


VANILLA SOUFFLE RECIPE - SIMPLE CHINESE FOOD
Pour the milk into a small milk pot, add 12 grams of sugar and vanilla extract, and heat the milk over a low heat until it just bubbling. 5. Pour the milk quickly into the batter, and stir while …
From simplechinesefood.com


VANILLA SOUFFLE RECIPE | EAT SMARTER USA
1. 2. Butter ramekins and sprinkle with sugar. 3. Slit vanilla pod lengthwise, combine with milk and butter in a pot. Bring to a boil and gradually add semolina, stirring. Bring to a boil again …
From eatsmarter.com


VANILLA SOUFFLE | RECIPE | RECIPE IN 2022 | VANILLA SOUFFLE RECIPES ...
Apr 24, 2022 - • Separate the egg whites from the yolks and set aside until ready to whisk. • Boil milk in a medium saucepan. • In another pan, mix the egg yolks with the sugar until lightly …
From pinterest.com


VANILLA SOUFFLE | DESSERT RECIPE FROM FRANCE | THE FOODIE
2021-01-17 Vanilla souffle! One of the best desserts to have ever come out of the foodie heartland of France, vanilla souffle is as humble as it tastes delicious. Follow Chef Harsh …
From timesnownews.com


VANILLA SOUFFLE – THE BEST FREE COOKING RECIPES
Type: Cajun Oyster Pie Free Cooking Recipe - Fish And Seafoods Good stuff! Ingredients / Directions 3 thick slices bacon 1 tablespoon vegetable oil 2 tablespoons all-purpose flour 3/4 …
From cookingrecipedb.com


HOW TO MAKE SWEET CORN VANILLA SOUFFLé WITH BLACKBERRIES - BEST …
22 hours ago Preheat the oven to 375°F. Spray a six-by-six-inch baking dish, or 10-inch cast-iron skillet, or six (six-ounce) ramekins heavily with nonstick baking spray, such as Baker’s …
From charlestonmag.com


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