Vanillasouffleswithvanillacremesauce 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

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

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.

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.

VANILLA CREAM OR SAUCE

Steps:

• Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
• Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
• Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
• Move sauce to refrigerator and chill completely cold, at least 30 minutes.

GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE

Steps:

• Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
• In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
• In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
• Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
• Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
• Serve souffl s immediately.

VANILLA SAUCE

Steps:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

VANILLA SOUFFLE

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 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.