Vanilla Soufflé with Custard Sauce
ID: e58fdfed...
A classic French dessert featuring a light, airy vanilla soufflé that rises beautifully in the oven, served with a rich and silky homemade vanilla custard sauce poured directly into its center.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Make the vanilla custard sauce by cooking egg yolks, sugar, and milk to 82-84°C, then straining and adding vanilla. → Coat the inside of the ramekins with softened butter (using upward strokes) and granulated sugar. → Cook the soufflé base (egg yolks, sugar, cake flour, and milk) until thick and glossy, then stir in butter and vanilla. → Whip the egg whites and sugar to stiff peaks, then fold gently into the cooled soufflé base. → Fill the ramekins, level the tops, run a thumb around the rim, and bake at 200°C for 13-14 minutes.
Cooking Steps
Brief Cooking Order
Make the vanilla custard sauce by cooking egg yolks, sugar, and milk to 82-84°C, then straining and adding vanilla. → Coat the inside of the ramekins with softened butter (using upward strokes) and granulated sugar. → Cook the soufflé base (egg yolks, sugar, cake flour, and milk) until thick and glossy, then stir in butter and vanilla. → Whip the egg whites and sugar to stiff peaks, then fold gently into the cooled soufflé base. → Fill the ramekins, level the tops, run a thumb around the rim, and bake at 200°C for 13-14 minutes.
Introduction
A classic French dessert featuring a light, airy vanilla soufflé that rises beautifully in the oven, served with a rich and silky homemade vanilla custard sauce poured directly into its center.
Step 1
Separate the eggs into yolks and whites.
Step 2
In a heatproof bowl, whisk 2 egg yolks and 35g of sugar together until slightly pale.
Step 3
Gradually whisk in 160g of milk until fully incorporated.
Step 4
Pour the custard mixture into a small saucepan and heat over low-medium heat. Stir constantly with a spatula to prevent scrambling.
Step 5
Using a thermometer, heat the sauce until it reaches 82-84°C (180-183°F) and slightly thickens to coat the spatula. Pour through a fine sieve into a bowl.
Ingredients List
Important Notes
Ensure the oven is fully preheated before baking, as consistent high heat is crucial for the soufflé to rise.
Egg whites for the meringue must be at room temperature to achieve the best volume and stability.
Do not open the oven door during baking, especially in the first 10 minutes, or the soufflés may collapse.
Brushing the butter in upward strokes on the ramekins guide the soufflé to rise straight upward.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...