recipes:vanilla_souffle_w_vanilla_rum_anglaise

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recipes:vanilla_souffle_w_vanilla_rum_anglaise [2018/02/11 20:44] – [Vanilla Souffle Instructions] billhrecipes:vanilla_souffle_w_vanilla_rum_anglaise [2018/02/11 20:55] (current) – [Vanilla Souffle Instructions] billh
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 Preheat oven to 375. Preheat oven to 375.
  
-PREPARE RAMEKINS: Brush the ramekins with softened unsalted butter, then coat with sugar.  Shake out any excess then set aside.+PREPARE RAMEKINS: Brush the ramekins with softened unsalted butter, then coat with granulated sugar.  Shake out any excess then set aside.
  
 BECHAMEL SAUCE: Add butter to saucepan and melt over medium heat.  Add flour and cook for 1 minute, stirring with spatula. BECHAMEL SAUCE: Add butter to saucepan and melt over medium heat.  Add flour and cook for 1 minute, stirring with spatula.
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 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.  Cover pan to avoid evaporation. 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.  Cover pan to avoid evaporation.
  
-FRENCH MERINGUE: Whisk egg whites in a large bowl.  You are not mixing, you are incorporating the air.  Keep whisking until firm peaks form.  Gradually add sugar while slowly whisking.  Keep whisking until soft peaks form.  This takes about 20 minutes by hand.+FRENCH MERINGUE: Whisk egg whites in a large bowl.  You are not mixing, you are incorporating the air.  Keep whisking until peaks form and the shine just starts to diminish; this takes about 10 minutes by hand.  Gradually add caster sugar 1 Tablespoon at a time while slowly whisking.  Soft peaks should be there before proceeding.  
  
-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.+Add a small amount, about one forth to one third of the french meringue into the white sauce and whisk gently until homogeneous.  Then, pour all white sauce into meringue and whisk until just combined.  Be careful not to crush the delicate meringue.
  
-Spoon the mixture into ramekins.  Run thumb around inside of rim.  This will help the souffle to ruse straight.  Bake in the oven preheated to 375 degrees for 15 minutes or until well risen.+Spoon the mixture into ramekins, leaving about 1/2 inch of space from the top.  Run thumb around inside of rim.  This will help the souffle to rise straight.  Bake in the oven preheated to 375 degrees for 15 minutes or until the tops just start to split.
  
 Place on plate as ramekins are very hot.  Dust with confectioners sugar and serve immediately. Place on plate as ramekins are very hot.  Dust with confectioners sugar and serve immediately.
  • recipes/vanilla_souffle_w_vanilla_rum_anglaise.1518407063.txt.gz
  • Last modified: 2018/02/11 20:44
  • by billh