CookEat Recipe
Vanilla Souffle
A vanilla-infused milk and flour souffle lightened with the whites from its three eggs and baked with a powdered-sugar surface.
Method
Steps
Step 1
Heat a conventional oven to 180 Celsius. Cut the half vanilla pod into very small pieces and put them in a saucepan with the pint of pasteurized milk. Boil gently for five minutes, remove from the heat, cover and leave to infuse for fifteen minutes.
Step 2
Put the three ounces of sifted flour and three ounces of granulated sugar in a separate saucepan. Strain all the infused milk into this pan and whisk briskly for two minutes. Discard the retained vanilla pieces. Heat while stirring continuously with a spatula until the mixture comes to a boil and thickens. Remove from the heat.
Step 3
Separate the three eggs, keeping all three whites together. Let the base lose its fierce heat, then beat in the three yolks one at a time, stirring briskly as each is added. In a clean grease-free bowl beat the reserved three whites to a stiff froth. Fold them gently into the batter with a skimmer for about one minute, preserving the foam.
Step 4
Lightly butter one large oven-safe souffle dish with enough capacity to hold all the batter below its rim with room to rise. Put in all the mixture, smooth its surface with a knife and sprinkle the tablespoon of icing sugar over it. Bake immediately for about twenty minutes as a guide, until risen and set through with no wet raw batter and the thick egg centre reaches at least 160 F (71 C), checked with a clean food thermometer. Continue cooking if needed and serve immediately in the dish.
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