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Vanilla Souffle




Source of Recipe


Todd English


List of Ingredients




2 tablespoons unsalted butter
1/3 cup granulated sugar, plus more for dishes
2 cups whole milk
1/2 vanilla bean, split lengthwise and scraped
3/4 cup flour, plus
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, separated
1 teaspoon pure vanilla extract
1 large egg white
1/4 cup grape juice
1/4 teaspoon cream of tartar
confectioners' sugar, for dusting
vanilla bean ice cream


Recipe



Butter and sugar eight 6-ounce souffl� dishes, including the rim of each dish.
In a medium saucepan over high heat, combine milk and vanilla bean with scrapings.
Bring to a boil, and remove from heat.
Cover, and let steep for 1 hour.
Remove bean from milk, and reserve for another use.
In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt.
Add 1/2 cup steeped milk, whisking to combine and form a paste.
Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes.
If the mixture begins to get lumpy, remove from heat, and whisk until smooth.
Remove saucepan from heat.
Prepare an ice-water bath: Fill a large bowl with cold water and ice.
Add egg yolks and vanilla extract to milk mixture, and whisk to combine.
Transfer souffl� base mixture to a shallow 1-quart container.
Cover surface directly with plastic wrap to prevent a skin from forming.
Set saucepan in the ice-water bath to cool completely.
Refrigerate until ready to use.
Remove souffl� base from refrigerator, and bring to room temperature, about 1 hour.
Preheat the oven to 375� with rack in center.
In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy.
Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high.
Whip until egg whites are stiff and shiny.
Gently fold egg whites into the souffl� base in three additions.
Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet.
Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes.
Remove from oven, and dust with confectioners� sugar.
Serve immediately with vanilla bean ice cream.