Vanilla Souffles with Vanilla Creme Sauce
Indulge in the delicate elegance of these Vanilla Soufflés with Vanilla Crème Sauce — a dessert that’s equal parts light and luxurious. These cloud-like soufflés are infused with the warm, aromatic essence of real vanilla bean, creating a rich yet airy treat that’s sure to impress. Each ramekin is crowned with golden perfection and served piping hot, accompanied by a silky vanilla crème sauce made with heavy cream and melted white chocolate. The recipe combines classic French techniques like folding whipped egg whites for an ethereal lift with a touch of homemade decadence, making it perfect for special occasions or a show-stopping finale to any meal. Quick to prepare yet stunning to serve, these soufflés will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted Butter (for greasing ramekins)
- 6 tablespoons Granulated Sugar (for dusting ramekins and souffle sweetener)
- 1 cup Whole Milk
- 1 Vanilla Bean (or 1.5 teaspoons vanilla extract)
- 2 tablespoons All-Purpose Flour
- 1 tablespoon Cornstarch
- 4 Egg Yolks
- 5 Egg Whites
- 0.25 teaspoons Cream of Tartar
- 2 tablespoons Powdered Sugar (optional for dusting)
- 1 cup Heavy Cream (for the creme sauce)
- 3 ounces White Chocolate (chopped, for the creme sauce)
- 1 teaspoon Vanilla Extract (for creme sauce)
Instructions
Preheat your oven to 400°F (200°C).
Grease four 6-ounce ramekins with the unsalted butter, coating the bottom and sides evenly. Dust the inside with 2 tablespoons of the granulated sugar, tapping out any excess, and place the ramekins on a baking sheet.
In a small saucepan, heat the milk gently until it begins to steam but does not boil. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk. If using vanilla extract instead, add it after heating the milk. Remove from heat and let it infuse for 5 minutes. Strain if using a vanilla bean.
In a medium bowl, whisk together the flour, cornstarch, and remaining granulated sugar (4 tablespoons). Slowly whisk the milk into the flour mixture until smooth. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes). Remove from heat and let it cool slightly.
Whisk the egg yolks into the slightly cooled milk mixture until fully incorporated. Set aside.
In a separate, clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually increase speed to high and beat until stiff but not dry peaks form.
Gently fold one-third of the egg whites into the milk mixture to lighten it. Then fold in the remaining egg whites gently, making sure not to deflate the mixture.
Divide the souffle mixture evenly among the prepared ramekins, filling them almost to the top. Smooth the tops with a spatula. Run your thumb around the inside edge of each ramekin to help the souffles rise evenly.
Place the ramekins in the preheated oven and bake for 12-15 minutes, or until the souffles have risen and are golden on top. Do not open the oven during baking.
While the souffles bake, prepare the vanilla creme sauce. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the chopped white chocolate until smooth. Add the vanilla extract and mix well.
Serve the souffles immediately, lightly dusted with powdered sugar if desired. Pour the warm vanilla creme sauce over each souffle before serving.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 389 mg | 17% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 99.1 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 268 mg | 21% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 558 mg | 12% | |
*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.
