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.

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

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