Vanilla Souffle Recipe

Name: Vanilla Souffle
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 4 Egg yolks; 15g Sugar; 4g Vanilla bean paste; 25g Cake flour; 200g Milk; 35g Unsalted butter; 4 Egg whites; 55g Sugar

Cooking TreePublished: 2023-12-27 Updated: 2023-12-2601.8K views

In Cooking Tree, we’re serving up delicious Vanilla Souffle, and we’ll show you how to make it from scratch.

I made a fluffy souffle that’s like eating clouds~.
I used vanilla bean paste to make this soufflé, and I loved the vanilla flavor.

It’s a fun dessert that puffs up high and then deflates a bit over time.
This time, I baked it in a slightly larger ramekin (200ml) and it yielded 4 pieces.

As soon as you take them out of the oven, sprinkle them with sugar powder and eat them right away for the most fluffy dessert~.

Enjoy the video~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Vanilla Souffle

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Rating: 5.0/5
( 54 voted )

Serves: 4 Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 120 calories 19 grams fat

Ingredients

4 Egg yolks

15g Sugar

4g Vanilla bean paste

25g Cake flour

200g Milk

35g Unsalted butter

4 Egg whites

55g Sugar

Instructions

Grease a ramekin with room temperature butter and coat with sugar.

Whisk the egg yolks with the sugar and vanilla bean paste.

Add the flour and mix evenly (sifting it in will help it blend better).

Pour in about 20 ml of warm milk (about 40 degrees) and mix evenly.

Add the rest of the milk, mix evenly, and bring to a boil, stirring constantly.

Heat over low heat until thickened and whisk quickly to loosen.

Transfer to a bowl, stir in the butter, and cover with plastic wrap to keep air out.
(Allow to cool to slightly warm).

Fold the sugar into the egg whites in 3 separate additions to form soft peaks.

Whip the custard with a hand mixer to soft peaks, then fold in about 1/3 of the meringue.

Fold in the remaining half of the meringue, then pour it all into the bowl with the meringue.

Gently mix the meringue so it doesn't scramble, then use a spatula to distribute it evenly.

Divide the batter among the ramekins, leveling the tops and brushing the rims lightly with batter.
(I find that they don't rise evenly if there's dough on the rim.)

bake in a 190 degree oven for about 15 minutes (preheat to 210 degrees)

dust with powdered sugar immediately after taking out.

Notes

- Ramekin : 200ml

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