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Mexican Vanilla Souffle
Cheese soufflé is the most common savory soufflé and perhaps you have tried a recipe for cheese soufflé in the past. Cheese soufflé recipes are of course similar to sweet recipes, so if you want to make a Mexican vanilla soufflé it will help if you have made a similar dish before. If not though, do not worry, because soufflés are not tricky to make.
The most important part is not opening the oven door when they are baking. Soufflés are supposed to rise and if you let a rush of cool air into the oven, they are likely to deflate and not rise again! Also, pay attention to the rest of the soufflé recipe. The egg whites need to be beaten until they are stiff and you need to use a very clean whisk and bowl. Any fat in the bowl means they will not stiffen properly.
The following recipe combines vanilla, milk, eggs, butter and more for light, fluffy soufflés. You can use a seven cup volume mold if you want to make one big soufflé or little soufflé dishes for separate ones. Soufflé makes a great dessert and it is nice to serve something with Mexican flavors, like this soufflé recipe, after a Mexican entree, to keep with the theme.
Sufle de Vainilla
Ingredients -
⅓ cup all purpose flour
1 ⅓ cups milk
1 vanilla bean, split lengthwise
4 eggs
1 ½ tablespoons unsalted butter, softened
2 tablespoons unsalted butter, melted
⅓ cup plus 1 ½ tablespoons white sugar
¼ cup white sugar, for soufflé dishes
Powdered sugar, as needed
Preparation:
Brush 6 soufflé dishes with the melted butter and sprinkle the sugar into one of the dishes. Toss it around then tip it into the next soufflé dish and repeat until all the dishes have sugar in them.
Chill the soufflé dishes in the refrigerator.
Add 1 cup of the milk to a pan, then add the vanilla bean and bring the mixture to a boil. Turn off the heat and leave the milk mixture for 10 minutes.
Whisk ⅓ cup of the white sugar with the flour and the rest of the milk. Add some of the hot milk and whisk again, then add the flour mixture to the hot vanilla milk in the pan.
Bring it to a simmer, whisking a few times. Simmer the mixture for a minute or until it is thick, then take it off the heat. Add the butter, stir, and cover the pan.
Leave it to sit for 15 minutes, then take out the vanilla bean and whisk the egg yolks into the mixture.
Preheat the oven to 350 degrees F.
Whip the egg whites in a very clean bowl until they form soft peaks, then add the rest of the sugar and keep whipping until they are stiff.
Fold them into the milk mixture.
Divide the soufflé batter between the chilled soufflé dishes, filling each one ¾ full.
Run a finger around the inside rim of each one to make a "moat" around the edge of the soufflé mixture.
This will help them to rise vertically.
Dust them with powdered sugar.
You can leave the soufflés to stand for half an hour now or cook them.
Bake them for 25 minutes or until they are light brown and puffed up.
Do not open the oven door while they cook.
(Makes 6)
Photo Description:
Vanilla bean soufflé is not difficult to make but it is guaranteed to impress your dinner guests. Whether you have made a recipe for three cheese soufflé or a chocolate soufflé before, or whether you are totally new to soufflé-making, this recipe makes it easy to create these fluffy desserts. Vanilla is used in many Mexican dessert recipes and using a vanilla bean gives these soufflés such a wonderful flavor.
