cup all-purpose flour
1/4 cup butter, softened
1 cup whole milk
1/4 cup sugar
2 teaspoons vanilla extract
1 vanilla bean
5 egg whites
4 egg yolks
1 ounce sugar
1 teaspoon cream of tartar
1. Mix the flour and butter until it is a smooth paste. In a sauce pan heat the milk and dissolve the sugar. Add the vanilla bean and bring to a
boil. Add the flour and butter mixture to
the boiling milk.With a wire whisk, beat vigorously to ensure there are no lumps. Simmer for several minutes until the mix thickens. Remove
from the heat, discard the vanilla bean and cool
for 10 minutes in an ice bath.
2. While the mix is cooling, take 6 3-ounce
ramekins or soufflé dishes. Coat
with butter and sprinkle with a pinch of sugar. In another mixing
bowl quickly beat the egg yolks and vanilla
extract and combine with the milk mixture.
3. Separately beat the egg whites, sugar and cream of tartar until the egg whites form medium stiff peaks. Fold the
egg whites into the soufflé base and pour into the prepared baking dishes and
smooth off the tops.
dishes into the cooking basket and cook for
14-16 minutes. Repeat the cooking process with
the next 3 ramekins. Serve with powdered sugar
on top of the soufflé and with
chocolate sauce on the side.
ACTIVE: 20 MIN
TOTAL: 1 HR 30 MIN