Jesse Gunn’s Vanilla Soufflé

Jesse Gunn's Vanilla Soufflé

Ingredients

• 6 tbsp of softened unsalted butter (3 for recipe, 3 for prepping ramekins)
• 1 cup whole milk
• 4 egg yolks
• 5 egg whites
• 3 tbsp all purpose flour
• 10 tbsp granulated sugar
• Powdered sugar (for finishing)
• 1/2 tsp (heaping) Cream of tartar
• 1/4 tsp (pinch) Salt
• Whole Strawberries (garnish)
• Vanilla yogurt (garnish)
• 1 small scoop of your favorite ice cream to plate with each soufflé
• Hot tap water (for the bottom of baking tray)

Step by Step

1. Pre-heat ove to 375ºF.
2. Use softened butter to grease ramekins using upward strokes
3. Pour 1/4 cup of sugar into each ramekin and swirl around to coat the inside, place in refrigerator to chill
4. Melt 3 tbs of butter in a small sauce pan on low heat. At the same time in a separate small pot, warm milk on low heat.
5. Slowly add in the flour and salt to the butter to make a roux. Keep stirring till lightly browned - about 2 minutes. Remove from heat.
6. Slowly add in the flour and salt to the butter to make a roux. Keep stirring till lightly browned - about 2 minutes. Remove from heat.
7. Add approx. 3/4 cup of milk, vanilla and 2 tablespoons of sugar to the mixture. Whisk till smooth.
8. Put the roux back on low heat and slowly stir the egg yolk mixture into the pot. Keep stirring till the mixture begins to thicken.
9. Strain the prepared vanilla base mixture into a bowl and set aside.
10. Put egg whites and cream of tartar into the mixer with whisk attachment, start on low and slowly build up speed.
11. Slowly add 1 tablespoon of sugar at a time while mixing. Mix until stiff peaks appear, then turn off the mixer, your meringue is done.
12. Using a spatula, take a large scoop of meringue and begin folding it into the vanilla base, gently stirring it in till it blends, then add more and repeat until all merengue is fully incorporated.
13. Remove ramekins from refrigerator and fill halfway with mixture, gently tap a few times on counter to remove air bubbles, then slightly overfill the rest of ramekin.
14. Scrape off the excess meringue rising over the top with the back of a butter knife or narrow angled spatula (so that the meringue is level with the top of the ramekin)
15. Use the tip of your thumb to form a slight indentation in the filling just inside the lip of the ramekin, and rotate the ramekin to create an indentation all the way around. (breaks the surface tension between the meringue and the ramekin to help ensure a nice rise)
16. Place the ramekins on a baking tray, place the tray in your preheated oven and pour in about a 1/2” of hot tap water to surround the ramekins before closing oven and bake for up to 12 minutes. Check oven at 6 & 10 minutes by slightly opening the oven to peak in and ensure they soufflé's are rising and not over browning. Pull earlier if they look done.
17. Prepare plates with yogurt and fruit garnish, leaving room for ramekin.
18. Carefully remove Soufflé’s from oven when done (see video for look/color)
19. Carefully place hot ramekin's on garnished plate and finish by sprinkling the top of soufflés and garnish with powdered sugar (place powdered sugar in a small strainer and gently tap while above the plate).