100 Year Old Souffle
Step into the past with the delicate "100 Year Old Soufflé," a timeless dessert that combines classic French techniques with simple, wholesome ingredients. This ethereal recipe starts with a velvety vanilla-infused base, crafted from a perfectly cooked roux and warmed milk, then elevated by folding in glossy, stiff-peaked egg whites for an airy texture. Baked to golden perfection in individually sugared ramekins, these soufflés rise tall and proud, embodying an irresistible blend of lightness and rich flavor. Topped with a dusting of powdered sugar, they offer a show-stopping presentation for any occasion. Ready in under an hour, this vintage-inspired dessert is a celebration of tradition and sophistication that will leave everyone at the table in awe.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter (for greasing)
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean or vanilla extract
- 0.25 cup caster sugar
- 4 large eggs, separated
- 0.25 teaspoon cream of tartar
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Grease four 6-ounce (175 ml) ramekins generously with unsalted butter and sprinkle with granulated sugar to coat the insides. Shake out any excess sugar.
In a medium saucepan over medium heat, warm the milk until it begins to steam but does not boil. Remove from heat.
In a separate small saucepan, melt 2 tablespoons of butter over low heat, then whisk in the flour. Cook the mixture for about 1 minute, stirring constantly, to make a roux.
Slowly pour the warm milk into the roux, whisking continuously to create a smooth mixture. Cook for 1–2 minutes until slightly thickened. Remove from heat and stir in the vanilla extract, 1/4 cup of caster sugar, and a pinch of salt. Let cool slightly.
Whisk the egg yolks into the cooled milk mixture, one at a time, until fully incorporated. This forms the soufflé base.
In a clean, dry mixing bowl, beat the egg whites with cream of tartar using a hand mixer or stand mixer. Start on low speed and gradually increase to high. Beat until stiff peaks form and the mixture is glossy.
Using a rubber spatula, fold one-third of the egg whites into the soufflé base to lighten it. Gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Smooth the tops with a spatula, then run your thumb along the inside edge of each ramekin to help the soufflé rise evenly.
Place the ramekins on a baking sheet and transfer to the preheated oven. Bake for 20–25 minutes, or until the soufflés are puffed and golden on top. Do not open the oven door during baking.
Remove from the oven and dust with powdered sugar. Serve immediately while the soufflés are still tall and airy.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 102.6 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 427 mg | 33% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
