Soufflés are in the same time sophisticated yet simple. They are the kind of dish you want to prepare whenever you want to impress someone with your cooking skills. Even though many are hesitating to prepare them at home they are really the process is quite easy!
These vanilla bean soufflés are simply out of this world. So fluffy with a mousse like texture, almost melting in your mouth, light and airy and full of vanilla flavor. Enjoy!
Ingredients:
COAT:
- 1 Tbsp. each granulated sugar and all-purpose flour
FOR THE PASTRY CREAM, WHISK:
- ¼ cup granulated sugar
- 3 Tbsp. all-purpose flour
- ⅛ tsp. table salt
- 3 eggs, separated (whites reserved and yolks lightly beaten)
- 2 tsp. vanilla bean paste made from VanillaPura Co-Op Beans
FOR THE WHITES, BEAT:
- ¼ cup granulated sugar
- Powdered sugar
- Fresh raspberries
INSTRUCTIONS
Coat the insides of four 1-cup ramekins with butter. Combine sugar and flour. Dust insides of ramekins with sugar-flour mixture, tapping out excess; set on a baking sheet.
For the pastry cream, whisk together milk, sugar, flour, and salt in a saucepan until smooth. Heat over medium, whisking constantly, until thickened and boiling; cook 2 minutes and shut off heat.
Slowly drizzle half the milk mixture into yolks, whisking constantly, then add back to pan and cook over medium-low heat, 2 minutes more; whisk in vanilla bean paste.
Transfer pastry cream to a bowl, press plastic wrap over the surface, and cool to room temperature. (If making ahead, chill the pastry cream, then bring it back to room temperature before continuing.)
Preheat oven to 375° with rack in bottom third.
For the whites, beat 4 egg whites in a bowl with a mixer until frothy. Slowly add granulated sugar; beat whites until stiff peaks form.
Whisk a quarter of the whites into the pastry cream, then fold in remaining whites in three batches. Divide batter among prepared ramekins, then run a thumb around the inside rim of the dish to help soufflés rise.
Bake soufflés until golden on top and centers are slightly jiggly, 30 minutes. Sprinkle soufflés with powdered sugar and top with fresh fruit; serve immediately.
Thanks Cuisine at Home for Sharing!
