French Vanilla Soufflé (Print Version)
# Ingredients:
→ Base
01 -
4 eggs with whites and yolks separated
02 -
300ml (1¼ cups) whole milk
03 -
50g (5 tablespoons) plain flour
04 -
90g total (6 tablespoons) white sugar, split into portions
05 -
10g (2 teaspoons) vanilla extract
06 -
1g (¼ teaspoon) table salt
→ For Ramekins
07 -
Butter at room temperature for greasing
08 -
White sugar for the inside coating
→ Topping
09 -
Icing sugar for sprinkling
# Instructions:
01 -
Put a baking tray on the middle shelf and warm oven to 190°C (375°F).
02 -
Grease 4 (8-oz) ramekins with room temp butter, brushing from bottom to top, then add sugar and swirl to cover. Tip out any leftover sugar.
03 -
Warm the milk until tiny bubbles form. In another bowl, mix yolks with 3 tablespoons sugar until light yellow, then add flour. Slowly pour hot milk into yolk mix, then cook until it gets thick. Add vanilla and mix.
04 -
Whip egg whites with salt until they get bubbly. Slowly pour in the rest of your sugar while beating until stiff peaks form.
05 -
Let the yolk mix cool a bit, then fold in the whipped whites very gently until just blended.
06 -
Pour the mix into your sugar-coated ramekins and set them on the hot tray. Bake for 25-30 mins until they rise and turn golden brown.
07 -
Sprinkle icing sugar on top and eat right away while they're still puffy.
# Notes:
01 -
Brushing butter upward helps the mixture climb up the sides
02 -
They'll sink quickly so don't wait to eat them
03 -
Mix gently to keep all the air bubbles in the whites