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Courtesy of Carole Bloom, The Essential Baker Ingredients
For Soufflé Dish
1 tablespoon unsalted butter
1 tablespoon vanilla sugar Soufflé
1/3 cup milk
2 vanilla beans
3 tablespoons all-purpose flour
1/3 cup vanilla sugar
4 extra-large egg yolks, room temperature
1 tablespoon unsalted butter, softened
1 teaspoon pure vanilla extract
5 extra-large egg whites, room temperature
1/2 teaspoon cream of tartar
2 tablespoons granulated sugar 1 tablespoon confectioner's sugar Instructions
Use a paper towel or your fingertips to butter the inside of the soufflé dish, then sprinkle the inside with vanilla sugar. Tilt the dish so the sugar sticks to the butter. Set aside while preparing the soufflé batter. Place the milk in the saucepan. Use a sharp knife to slit each vanilla bean down the center. With the back of the knife, scrape out the seeds and add to the milk with the vanilla beans. Bring the milk to a boil over medium-high heat. Cover the pan, turn off the heat and let the vanilla infuse into the milk for 10 minutes. Adjust an oven rack to the lower third and preheat the oven to 400 degrees F. Use a fork or pair of tongs to remove the vanilla beans from the milk. Reheat the milk over medium heat. One at a time, whisk or stir the egg yolks into the milk mixture, blending thoroughly.
Add the butter and stir until it is melted and thoroughly blended into the mixture. Stir in the vanilla. Place the egg whites in a grease-free bowl. Whip the egg whites on medium-high speed until they are frothy. Add the cream of tartar and continue to whip. When soft peaks form, gradually sprinkle in the sugar and continue to whip until the egg whites hold glossy and firm, but not stiff peaks. Fold 1/4 of the whipped egg whites into the egg yolk mixture. Gently fold the yolk mixture into the whipped egg whites, blending thoroughly. Be careful not to mix vigorously and deflate the air beaten into the egg whites, which is what makes the soufflé rise as it bakes. Transfer the soufflé mixture to the prepared soufflé dish. Use a rubber spatula to run around the rim of the dish and slightly mound the soufflé mixture. Bake for 30 minutes, until the soufflé is puffed over the top of the dish and looks set, and the center wiggles a little. You can also test for doneness with a cake tester inserted into the center of the soufflé dish. It should come out moist but not runny. Remove the soufflé dish from the oven, sprinkle the top with confectioner's sugar, and serve immediately. You can serve the soufflé with a raspberry sauce, chocolate sauce, fresh fruits, or vanilla or caramel ice cream.
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