Ingredients for Vanilla Souffles With Vanilla Creme Sauce
- 1 1/2 cups granulated sugar
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Not used, recipe calls for heavy cream
- 4 large eggs (separated for soufflé)
- 2 teaspoons vanilla extract
- Powdered sugar, for dusting
- Not used distinctly from granulated sugar
- 2 teaspoons cornstarch
- 2 cups whipping cream
- 12 large egg yolks
- Vegetable cooking spray, for coating ramekins
- 4 large egg whites
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How to Make Vanilla Souffles With Vanilla Creme Sauce
- Preheat oven to 350°F (175°C).
- Coat the bottom and sides of 4 (6-ounce) ramekins with vegetable cooking spray. Sprinkle with 1 teaspoon granulated sugar each and set aside.
- In a small saucepan, melt 2 tablespoons butter over medium heat.
- Whisk in 1/4 cup all-purpose flour until smooth.
- Cook, stirring constantly, for 1 minute.
- Gradually whisk in 1 cup heavy cream, stirring constantly.
- Stir in 4 tablespoons granulated sugar.
- Cook, stirring constantly, until thickened (about 2-3 minutes).
- Remove from heat.
- In a separate bowl, whisk 4 large egg yolks until thick and pale yellow.
- Gradually whisk half of the hot cream mixture into the egg yolks.
- Add the egg yolk mixture to the remaining hot cream mixture, stirring constantly.
- Cook over medium heat for 2 minutes, stirring continuously.
- Stir in 1 teaspoon vanilla extract.
- Cool completely (15-20 minutes).
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until foamy.
- Gradually add 2 tablespoons granulated sugar, beating until stiff glossy peaks form.
- Gently fold the egg whites into the cooled custard mixture in two additions.
- Spoon the batter evenly into the prepared ramekins.
- Bake for 25-30 minutes, or until the soufflés are puffed and golden brown.
- Dust with powdered sugar and serve immediately with vanilla crème sauce.
- **Vanilla Crème Sauce:**
- In a heavy saucepan, whisk together 1 teaspoon vanilla extract, 1 cup granulated sugar, and 2 teaspoons cornstarch.
- Gradually whisk in 1 cup heavy cream.
- Cook over low heat, stirring constantly, until the sugar dissolves and the sauce thickens (about 5-7 minutes).
- In a separate bowl, whisk 8 large egg yolks until thick and pale yellow.
- Gradually whisk about half of the hot cream mixture into the egg yolks.
- Add the yolk mixture to the remaining hot cream mixture, stirring constantly.
- Cook over medium heat, stirring constantly, until thickened (about 2-3 minutes).
- Strain the sauce through a fine-mesh sieve into a small bowl, discarding any lumps.
- Cover and refrigerate for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
282g
Fat
203g
Carbs
27g
