This vanilla souffle is a light and airy dessert served with a rich creme anglaise sauce. Don't be intimidated by all the steps. It's really quite easy. Serves six.
Instructions
Making the Creme Anglaise
1. Split the vanilla bean lengthwise and scrape out the small seeds with the back of a knife. Reserve the seeds.
2. Place the bean pod, cream and 3/4 c. milk in a small, nonreactive saucepan and heat over low heat until steaming.
3. Whisk the 3 yolks and 1/4 c. sugar together until well blended, then, while whisking briskly, slowly pour a ladleful of the steaming into the yolks.
4. Slowly whisk in another ladleful, then switch to whisking the hot cream and slowly pour the yolk/cream mixture into the saucepan.
5. Stir constantly over very low heat for 7 to 10 minutes, until the cream has thickened and coats the back of a spoon. Test by dragging your finger across the spoon. If it leaves a path through the sauce and the sauce doesn't run, it's done. Shut off heat and reserve. Discard the bean pod.
Making the Souffle
6. Heat the oven to 400 degrees F.
7. Butter six individual ramekins and coat the insides with some extra sugar.
8. Melt the butter over medium-low heat and add the flour. When the flour foams, cook it for 1 minute, then add the remaining 1 c. milk, 1/2 c. sugar and reserved vanilla seeds.
9. Bring the mixture to a simmer and cook until extremely thick, about 3 to 5 minutes. Shut off the heat.
10. Meanwhile, separate the eggs, making sure not to get any yolk in the whites.
11. When the flour/milk base is cool enough to touch comfortably but still slightly warm, beat the yolks into it.
12. Whip the egg whites with a pinch of salt in a clean bowl, using a clean whisk. When the egg whites begin to increase in volume, add the remaining 1/2 c. sugar a little bit at a time. Beat the whites until they reach medium peaks. Check by scooping some out and holding them upright. The "tail" or peak should just topple over. The whites should still be smooth and shiny. If they're dry and grainy, you've overwhipped them.
13. Fold 1/3 of the whites into the base. When just combined, fold in the remaining whites.
14. Spoon into the ramekins, filling each one 2/3 full.
15. Bake about 20 minutes, until the souffles have risen and the tops are golden.
16. Serve warm. Open the tops with a spoon and pour in some of the reserved creme anglaise.
Tags: about minutes, cream slowly, minutes until, ,
