CookEat Recipe
Potato-Starch Soufflé
A delicate vanilla milk soufflé with whipped egg whites and a light icing-sugar finish.
Method
Steps
Step 1
Gather the ingredients: 100 g caster sugar; 80 g potato starch; 500 ml cold pasteurised whole milk; 3 egg yolks; 5 egg whites; 1 teaspoon vanilla extract; 10 g icing sugar for finishing.
Step 2
Mix the caster sugar and potato starch in a heavy saucepan. Add the cold milk a little at a time, stirring until smooth. Heat while stirring continuously until thick and cohesive; cook gently for another 1–2 minutes without prolonged boiling. Stir in the vanilla.
Step 3
Remove from the heat and cool promptly until lukewarm. Mix in the three yolks. Heat the oven to 180°C and prepare a shallow metal ovenproof serving dish of about 1.5 litres; the soufflé is served from this dish and need not be unmoulded.
Step 4
Whisk the five whites to firm peaks in a clean grease-free bowl and fold them gently into the thickened base. Pour into the dish, leaving room to rise, and bake immediately for about 25–35 minutes, adjusting to depth, until puffed, lightly golden and at least 74°C in the centre.
Step 5
Dust lightly with the icing sugar and serve immediately. For the lemon version, replace vanilla with finely grated zest of half a washed lemon. For the higher-white variation, use six whites with the same three yolks and unchanged base, allowing a little more dish space.
Step 6
If any remains, cool promptly and refrigerate at 4°C or colder within 2 hours; it can be served cold within 2 days. The hot soufflé will naturally settle as it cools.
Cooked it? Rate it.
Cooked 0 times