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

It’s Summer in San Francisco!

French Custard Froyo

This is a SMALL serving. SMALL! *Pardon my flaking nailpolish

It is RIDIC hot in San Francisco. Like 85 degrees. No joke. All the ladies came into work today with sleeveless sundresses on. After our weekly team lunch, I was suffering from a massive mexican food induced coma. Definitely didn’t help that I was resting on a nice leather couch by the window. I decided to venture outside since it was so freaking nice (and super rare!) to go and grab some froyo to wake me up. I came across Caffe Ambrosia while I was yelping for some frozen treats when I gave up ice cream for Lent. And man, this place is GOOD. It’s a pretty hole in the wall cafe and hard to spot since it’s literally in an alley. My go to flavor is the French Custard and I’ll usually add some toasted almonds and crushed up Oreos. Super simple treat and they give very, generous portions. The texture is super smooth and the taste is more like soft serve ice cream than you’re typical tartiness of other frozen yogurts. Tummy is happy.