Hot Vanilla Soufflés with Vanilla Ice Cream

Name: Hot Vanilla Soufflés with Vanilla Ice Cream
Yield: serves 4 to 6
Ingredients: 3 tablespoons unsalted butter, at room temperature, for the ramekins; 1/2 cup sugar, plus more for the ramekins; 1 1/3 cups whole milk; 1 vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract; 4 large eggs, separated; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; Fine sea salt; Vanilla ice cream, for accompaniment; Confectioners’ sugar, for sprinkling

December 9, 2011

This soufflé uses the pastry-cream method as the base. Pastry cream (crème pâtissière) is a very stable custard thickened with flour or cornstarch, and it provides an excellent foundation for dessert soufflés. Vanilla is the bean of a variety of tropical orchid. Use the whole pod if possible to allow the tiny seeds to flavor and speckle the dish. As a substitution, use 1 tablespoon of pure vanilla extract.

Recipe notes

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