Food Network: Hot Vanilla Souffle

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Hot Vanilla Souffle
Recipe courtesy Gale Gand

Ingredients
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar for souffle dish
1 1/3 cups whole, 2 percent fat, or 1 percent fat milk
1 vanilla bean, split lengthwise
1/3 cup plus 1 1/2 tablespoons granulated sugar
1/3 cup all-purpose flour
1 1/2 tablespoons unsalted butter, softened
4 large eggs, separated
Confectioners' sugar
Satin chocolate sauce, recipe follows
Satin chocolate sauce:

2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water

Directions
Preheat the oven to 350 degrees F. Brush 4 to 6
individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put
the sugar inside one dish and toss to coat, then tip the excess sugar into the
next dish and repeat. Place the dishes in the refrigerator to chill.
Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add
the vanilla bean and heat just to a boil, then turn off the heat and set aside to
let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the
1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little

of the hot milk and whisk to combine, then add the flour mixture to the hot milk
mixture in the saucepan. Bring to a simmer over medium heat, whisking
occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add
the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and
whisk in the egg yolks.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg
whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2
tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk
mixture.
Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb
around the inside rim of each dish, making a shallow "moat" around the edge of the
batter. This will help the souffles to rise straight up. Dust the surfaces with
confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.)
Bake in the center of the oven until puffed and light golden brown, 20 to 30

minutes. Do not open the oven door unless absolutely necessary.
Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top
half of a double boiler. Stir constantly until melted, then whisk in the syrup and
water without removing the double boiler from the heat. Whisk until smooth and
shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To
rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot
souffles by poking a hole in each one and pouring chocolate sauce into the hole,
then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates
and drizzle sauce on each serving.