Vanilla Soufflé Recipe (Kristy)

Vanilla Souffle (For four 3-inch ramekins)

A perfectly risen Vanilla Souffle is creamy, light and rich. It is almost like eating a hot mousse full of vanilla flavor. It is neither too sweet nor too bland, so why not give it a try?

Ingredients:

1 tsp butter (for brushing ramekins)

2 tbsp caster sugar (for coating ramekins)

10g bread flour

80g milk

1 tsp vanilla extract

1 egg yolk

1 egg white

20g caster sugar

Steps:

1. Preheat the oven at 180‎°C.
2. With a pastry brush, grease the ramekins with softened butter in upward strokes (this will help the soufflé rise evenly). 
3. Coat the ramekins in caster sugar and keep the prepared ramekins in the fridge to set (this will help the butter to solidify) until ready to use.
4. Whisk egg yolk with caster sugar until even.
5. Add vanilla extract into the milk. Heat the milk in a small pan over low heat to a simmer (just when it starts bubbling around the edges). Remove it from heat. 
6. Add flour and stir until thickened. Let cool and add egg yolk mixture. Mix well.
7. Whisk the egg white until foamy. Add 20g caster sugar little by little. Whisk until the egg white becomes stiff. Scrape out 1/3 egg white with a plastic spatula and combine with the egg yolk batter.
8. Pour egg yolk batter in 2 or 3 smaller portions into whisked egg white. Mix well swiftly with a spatula.
9. Pour into cups until each cup is 90% full.
10. Bake in the oven in a tray with water at 180°C for 25 minutes.
11. Remove from the oven and serve immediately.

References:

"Vanilla Souffle Recipe" by The Passionate Sisters http://thepassionatesisters.blogspot.com/2016/09/vanilla-souffle-recipe.html

Kae. Jolly Kitchen Series: Handmade Cake. Next Publications Ltd.

Photo: 

"Classic French Vanilla Souffle" by The Spruce Eats https://www.thespruceeats.com/vanilla-souffle-recipe-1375119