Vanillasouffleswithvanillacremesauce Recipes

VANILLA SOUFFLé

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 SOUFFLE

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.