Vanilla Souffles With Vanilla Creme Sauce Recipe

How to Make Vanilla Souffles With Vanilla Creme Sauce

1. Preheat oven to 350°F (175°C).
2. Coat the bottom and sides of 4 (6-ounce) ramekins with vegetable cooking spray. Sprinkle with 1 teaspoon granulated sugar each and set aside.
3. In a small saucepan, melt 2 tablespoons butter over medium heat.
4. Whisk in 1/4 cup all-purpose flour until smooth.
5. Cook, stirring constantly, for 1 minute.
6. Gradually whisk in 1 cup heavy cream, stirring constantly.
7. Stir in 4 tablespoons granulated sugar.
8. Cook, stirring constantly, until thickened (about 2-3 minutes).
9. Remove from heat.
10. In a separate bowl, whisk 4 large egg yolks until thick and pale yellow.
11. Gradually whisk half of the hot cream mixture into the egg yolks.
12. Add the egg yolk mixture to the remaining hot cream mixture, stirring constantly.
13. Cook over medium heat for 2 minutes, stirring continuously.
14. Stir in 1 teaspoon vanilla extract.
15. Cool completely (15-20 minutes).
16. In a clean, dry bowl, beat 4 large egg whites with an electric mixer until foamy.
17. Gradually add 2 tablespoons granulated sugar, beating until stiff glossy peaks form.
18. Gently fold the egg whites into the cooled custard mixture in two additions.
19. Spoon the batter evenly into the prepared ramekins.
20. Bake for 25-30 minutes, or until the soufflés are puffed and golden brown.
21. Dust with powdered sugar and serve immediately with vanilla crème sauce.
22. **Vanilla Crème Sauce:**
23. In a heavy saucepan, whisk together 1 teaspoon vanilla extract, 1 cup granulated sugar, and 2 teaspoons cornstarch.
24. Gradually whisk in 1 cup heavy cream.
25. Cook over low heat, stirring constantly, until the sugar dissolves and the sauce thickens (about 5-7 minutes).
26. In a separate bowl, whisk 8 large egg yolks until thick and pale yellow.
27. Gradually whisk about half of the hot cream mixture into the egg yolks.
28. Add the yolk mixture to the remaining hot cream mixture, stirring constantly.
29. Cook over medium heat, stirring constantly, until thickened (about 2-3 minutes).
30. Strain the sauce through a fine-mesh sieve into a small bowl, discarding any lumps.
31. Cover and refrigerate for up to 3 days.