Vanilla Soufflé with Custard Sauce
A classic French dessert featuring a light, airy vanilla soufflé that rises beautifully in the oven, served with a rich and silky homemade vanilla custard sauce poured directly into its center. Chef's tips: (1) Ensure the oven is fully preheated before baking, as consistent high heat is crucial for the soufflé to rise. (2) Egg whites for the meringue must be at room temperature to achieve the best volume and stability. (3) Do not open the oven door during baking, especially in the first 10 minutes, or the soufflés may collapse. (4) Brushing the butter in upward strokes on the ramekins guide the soufflé to rise straight upward.
- Time: 30 min
- Servings: 2
Source: ChefChef
Ingredients
- Egg yolks
- Sugar
- Milk
- Vanilla extract
- Cake flour
- Butter
- Egg whites
- As needed Softened butter
- As needed Granulated sugar
- As needed Powdered sugar