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VANILLA SOUFFLÉ

Ingredients
8 oz. Sugar
10 Egg Whites
10 Egg Yolks
10 oz. all-purpose Flour
½ pound Butter
1 quart Milk
1 Vanilla Bean or 1 tablespoon Vanilla Extract
1 oz. cinnamon

Instructions
Melt butter in a heavy gauge pot and add flour. Bring milk to a boil in a separate pot and slowly add milk to flour-butter mixture. Combine and mix completely. Transfer to a mixer and whip on medium speed until mixture become cool, about 5 minutes. When mixture is cool, add egg yolks, one at a time. Transfer to a large mixing bowl and reserve.

Combine 8 oz. sugar and egg whites and whip until stiff peaks form – this is a meringue. Add vanilla extract and cinnamon to cooled egg mixture. Very Gently fold in whipped egg whites, being very careful not to lose the air.

Butter/sugar 8 ramekins and pour mixture into them until it is ¾ of the way to the top. Bake in a preheated oven at 425ºF for 30 minutes or until golden brown. Be sure not to open the oven or the soufflés will fall. Serve immediately with berries and additional whipped cream.