Soufflé

Products Used
Soufflé

Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Evenly brush 5 to 6 ramekins with melted butter. Sprinkle evenly with granulated sugar and set aside on a cookie sheet.
    2. In a small saucepan bring milk, vanilla, salt and about a tablespoon sugar (removed from  first listed measured 1/4 cup sugar) to a boil.
    3. In a separate bowl whisk first listed egg yolks with remaining first listed sugar and whisk vigorously. Add cornstarch and whisk until smooth. Pour a small amount of boiled mixture into yolk mixture and whisk until well combined. Pour about half of remaining boiled milk into yolks and whisk well. Pour yolk mixture into pot containing boiled milk and whisk energetically over high heat until mixture has thickened.
    4. Remove from heat and add zest of orange, cover with plastic food film and let cool to approximately 180°F.
    5. Whisk in second listed egg yolks one at a time. Waiting for previous added yolk to be fully incorporated before adding next.  Add flour and whisk until smooth. Return to heat and whisk to a full boil. Add liquor and whisk smooth. If desired mixture can now go into refrigerator and following steps can be resumed when your guest are ready for dessert.
    6. Preheat oven to 400°F.
    7. In a very clean bowl whip egg whites and gradually add remaining sugar, whip to medium almost firm peaks.
    8. Fold whipped egg whites into above mixture about a third amount at a time, ensuring a light and airy mixture.
    9. Scrape batter into prepared ramekins and smooth the surface with back of a knife. Place in oven. After 10 minutes reduce oven temperature to 375°F and bake an additional 12-15 minutes until soufflés have obtained a golden color and feel firm and sponge-like.
    10. Serve immediately.
    Imperial Sugar Insight

    If desired prepare the soufflé base in the morning and place it in the refrigerator. When your guests are ready for dessert, whip the egg whites with sugar and fold them into the base.

    Watch as Chef Eddy gives helpful techniques and makes a perfect souffle from scratch in this video. 

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    Soufflé

    Products Used
    Soufflé

    Ingredientes

    • 1 cup milk
    • Pinch salt
    • 1 teaspoon vanilla extract
    • 1 tablespoon orange zest
    • 2 egg yolks
    • 1/4 cup Imperial Sugar Azúcar Steviacane
    • 4 tablespoons cornstarch*
    • 4 tablespoons all-purpose flour*
    • 4 egg yolks
    • 3 tablespoons flavoring such as: Frangelico, Grand Marnier, Cognac, lemon or orange juice
    • 4 egg whites (no traces of egg yolk)
    • 1/4 cup Imperial Sugar Azúcar Steviacane
    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Evenly brush 5 to 6 ramekins with melted butter. Sprinkle evenly with granulated sugar and set aside on a cookie sheet. 
    2. In a small saucepan bring milk, vanilla, salt and about a tablespoon sugar (removed from  first listed measured 1/4 cup sugar) to a boil.
    3. In a separate bowl whisk first listed egg yolks with remaining first listed sugar and whisk vigorously. Add cornstarch and whisk until smooth. Pour a small amount of boiled mixture into yolk mixture and whisk until well combined. Pour about half of remaining boiled milk into yolks and whisk well. Pour yolk mixture into pot containing boiled milk and whisk energetically over high heat until mixture has thickened.
    4. Remove from heat and add zest of orange, cover with plastic food film and let cool to approximately 180°F.
    5. Whisk in second listed egg yolks one at a time. Waiting for previous added yolk to be fully incorporated before adding next.  Add flour and whisk until smooth. Return to heat and whisk to a full boil. Add liquor and whisk smooth. If desired mixture can now go into refrigerator and following steps can be resumed when your guest are ready for dessert.
    6. Preheat oven to 400°F.
    7. In a very clean bowl whip egg whites and gradually add remaining sugar, whip to medium almost firm peaks.
    8. Fold whipped egg whites into above mixture about a third amount at a time, ensuring a light and airy mixture.
    9. Scrape batter into prepared ramekins and smooth the surface with back of a knife. Place in oven. After 10 minutes reduce oven temperature to 375°F and bake an additional 12-15 minutes until soufflés have obtained a golden color and feel firm and sponge-like.
    10. Serve immediately.
    Imperial Sugar Insight

    If desired prepare the soufflé base in the morning and place it in the refrigerator. When your guests are ready for dessert, whip the egg whites with sugar and fold them into the base.

    Watch as Chef Eddy gives helpful techniques and makes a perfect souffle from scratch in this video.