Vanilla Souffle


I never attempt to make soufflés till now all because of it infamous temperament.

Instead, I would goad my chef friends to make it for me. (with little success, though, I have smart friends)

I like this classic French dessert for its creamy and delicious yet light as feather texture.

Soufflés came to mind as I was planning for a French meal and I was game for a food challenge. I shall serve ice cream if it fails.

Souffles are not as complicated as many people make them out to be and I honestly regretted not attempting it sooner.
Just need to follow these tips closely if you are looking for a towering straight soufflé.
  • Brush the ramekins with butter from the bottom up (upward strokes) for an evenly rise.
  • After "spooning" or filling the mixture into ramekins, run thumb around inside of the rim of the ramekins,  this will help the soufflé to rise straight.
  • Level the filled ramekins with a knife for an evenly browned rise.

I actually stood by the oven and anxiously waited and screamed and jumped for joy when the rising moment happened.
Following the success, I have made these on few other occasions or when my cravings kick in. 

With soufflés, time is of the essence. It can't be prepared ahead, and it does not wait. Ideally, cook on the spot and serve immediately.
I have tried making the white sauce and whisk eggs white a head of time and kept them in the fridge for 2 hours and combined them after dinner. I was a little disappointed as they could have risen a bit better (see picture below ). Nevertheless, they tasted fabulous.

I don't know about you, but my mood is lifted up with by just looking at these towering dessert.

You will need:
1/2 cup milk
1 tablespoon all-purpose flour
1 tablespoon butter
2 tablespoon castor sugar
Pinch of salt
1/2 teaspoon vanilla extract
2 eggs (separate the yolk and the white)


1. Preheat oven to 200C/180C fan forced. Grease four 125ml (1/2 cup) ovenproof ramekins with the butter, brushing it upward. Lightly dust with 3 tsp of the sugar.

2. Over medium heat, add butter in the sauce pan. When the butter melts, add in the flour and cook for 1-minute stirring.

3. Lower the heat, gradually add in milk and stir until smooth and combined. Back to medium heat stir constantly until it comes to a boil. The sauce should form ribbons. This is the white sauce.
Remove from the heat and add in salt and vanilla extract and stir till combined.

4. Add in the egg yolks one at a time and stir to combine. (remember the pan is remove from the heat - step 3)
To avoid evaporation (sauce pan is still hot), pour the sauce into a separate bowl and set aside.

5. Use electric beaters to beat or whisk the egg whites in a clean, dry bowl, gradually adding sugar until firm peaks form.

6. Add about one-third of the egg white into the white sauce and whisk until combined.Fold in remaining egg white mixture.

7. Spoon into prepared ramekins. Run thumb around inside of the rim of the ramekins and level it with a knife, this will help the soufflé to rise straight. Bake for 15-17 minutes or until puffed and just set.

6. Dusted with confectioners sugar and serve immediately.

Cooks' Note:
  • Use room temperature eggs for firm peaks
  • Add a little lemon juice, vinegar or cream of tartar to help the meringue(eggs white) to peak properly
  • Gentle fold in the whites until where the streaks of white disappear.
Souffles prepared 2 hours ahead (1/2 towering only)

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