Vanilla Bean Soufflé
Indulge in this classic dessert with a timeless recipe that hits the sweet spot between simplicity and decadence.
5 cups whole milk
1 ½ cups all-purpose flour
1 ⅓ cups granulated sugar
¼ cups cornstarch
1 ½ cups unsalted butter
2 teaspoons vanilla bean
2 ¼ cups egg yolks
2 ¾ cups egg whites
½ cups granulated sugar
In a large sauce pan, bring the milk and butter to a simmer.
Mix flour, sugar and corn starch together.
When milk and butter come to a simmer, turn up the heat and add the flour, cook until it forms an even mixture, then add chocolate. Once the roux pulls away from the sides of the pot it is ready.
Place mixture in a large bowl and incorporate egg yolks.
Whip the egg whites and the last half cup of sugar in a stand mixer until stiff peaks form.
Fold in half the egg whites. Once incorporated, fold in the remaining egg whites.
Bake at 375 F for 14 minutes.
Serve with a proper Vanilla Bean Anglaise, ice cream, or serve as is.