Hot Vanilla Souffle

Yesterday it snowed. Well, only a little and then rain came and destroyed the snow, but it was a pleasant surprise. We haven't had snow in a couple of years now, so a little is a lot. In honor of the cold weather I decided to whip up a hot dessert. This was the first time I've had a vanilla souffle (and baked one). I am all over the chocolate souffle, which is probably one of my favorite desserts. Unlike the chocolate souffle, where a liquid center is a must, vanilla souffles shouldn't be under baked.  This recipe serves the souffle with a chocolate sauce in the middle, which is amazing. 

 

The souffle is extremely light and not too sweet. It rises very high in the oven, but collapses almost immediately. Though in my opinion chocolate souffle is much better, this was a nice comforting change! 

On a different note here is a picture of my dog, Shiloh, who is soaking wet and the disappearing snow. It was fun while it lasted!

Note: It is very important to bake one souffle before hand, in order to know the right amount of baking time.

Hot Vanilla Souffle

Adapted From Food Network

Printable Recipe

2 tablespoons unsalted butter, melted
1/4 cup granulated sugar for souffle dish
1 1/3 cups whole, 2 percent fat, or 1 percent fat milk
1 vanilla bean, split lengthwise
1/3 cup plus 1 1/2 tablespoons granulated sugar
1/3 cup all-purpose flour
1 1/2 tablespoons unsalted butter, softened
4 large eggs, separated
Confectioners' sugar
Satin chocolate sauce, recipe follows

 

Satin chocolate sauce:

2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water
 

Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill. 

Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks. 

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture. 

Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary. 

Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving. 

Makes 4 - 6 servings.