Who knew a Souffle could be this easy to prepare? The only thing you need to watch out for, is to eat it fast because it tends to fall quickly. And as Euginie states in her video– “le souffle n’attend pas, on attend le souffle”. The souffle doesn’t wait for us, we wait for the souffle :)

So anyways, as a first attempt for le souffle, it was a success. It wasn’t fancy shmancy with the taste, just a regular vanilla souffle. But does it stop here with me? I think not ;) there’s a long list of souffles i’m ready to give a try and let you know all about it :D

As hard you may think it is, it was quite easy! BTW, any ideas for Valentine’s Day??? Well, I’m trying out a new recipe as well.. Stay tuned next week for something very red and yummy ;)

Ingredients

1 tablespoon softened unsalted butter (14g)
1 tablespoon all-purpose flour (10g)
1/2 cup milk, hot (120 ml)
1/2 teaspoon pure vanilla extract
2 tablespoons caster sugar (30g)
2 eggs, medium-sized, separated
Pinch salt
Confectioners’ sugar, to serve
Additional butter and sugar to prepare the ramekins

Instructions

1. PREPARE RAMEKINS

Brush the ramekins with softened unsalted butter. Brush from bottom upwards. This will make the soufflé to rise evenly. Then, coat the ramekins with sugar. And shake out any excess; set aside.

2. BECHAMEL SAUCE (white sauce)

Over medium heat, add butter in the sauce pan and melt it. Add in the flour and cook for 1 minute stirring with a wooden spoon. This is white roux.
Remove the pan from the heat, gradually add hot milk, and stir until smooth and combined. Back to medium heat stir constantly until it comes to a boil. The sauce should form ribbons. This is white sauce. Remove from the heat.
Add in salt and vanilla extract and stir until combined. Separate the eggs and add in the egg yolks one by one and stir to combine. The sauce pan is still warm, so pour the sauce into a separate bowl to prevent unwanted evaporation; set aside.

3. MAKE FRENCH MERINGUE

Whisk egg whites. It is not mixing. It is incorporating the air. Keep whisking until firm peaks form. Add gradually sugar while slowly whisking. Keep whisking until soft peaks form. This is French meringue. It takes about 20 minutes with hand.

4. COMBINE (2) AND (3)

Add about one third of the French meringue into the white sauce and whisk until homogeneous. Then, pour all white sauce into meringue and whisk until just combined. Be careful not to crush the delicate meringue.

5. BAKE

Spoon the mixture into ramekins. Run thumb around inside of rim. This will help the soufflé to rise straight. Bake in the oven preheated to 390° F. (200° C.) for 12 to 15 minutes, or until well risen.

6 SERVE