Vanilla Souffle

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So to finish our anniversary meal, I made a vanilla souffle for dessert.  I’ve tried making a souffle once before, but it didn’t turn out so well, so I thought I would try giving it another shot.  I found an easier recipe to follow from Eugenie Kitchen. This one turned out pretty well I think. At the very least it was a lot better than my previous attempt.

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Ingredients

  • 4 ramekins
  • 1 tbsp unsalted butter
  • 1 tbsp flour
  • 1/2 cup hot milk
  • 1/2 tsp vanilla extract
  • 2 tbsp  sugar
  • 2 eggs, separated
  • pinch of salt
  • extra butter and sugar for ramekins

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Instructions

  • Prepare the Ramekins – brush the ramekins with room temp/slightly melted butter and then coat with sugar (pouring out any excess)
  • In a sauce pan on medium heat, melt the butter and add the flour (cook and stir for ~1 minute)
  • Remove the pan and stir in the hot milk
  • Put the pan back on the stove and bring to a boil, stirring often
  • Remove from heat and add the 2 egg yolks individually, stirring to combine
  • Transfer the sauce to a bowl
  • To make the meringue, whisk the egg whites in a bowl until you get firm peaks
  • Add the sugar slowly, while continuing to whisk
  • Add about one third of the meringue into the earlier sauce and whisk thoroughly
  •  Pour all sauce into meringue and whisk until combined
  • Spoon the mix into the ramekins and run a finger around the rim of the ramekins to help them rise straight
  • Bake at 390 degrees for about 15 minutes and serve immediately