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Vanilla Bean Souffle with Vanilla Custard Sauce

Makes: 6 servings
Prep 30 mins Bake 350°F 40 mins to 45 mins
Vanilla Bean Souffle with Vanilla Custard Sauce
  •  Butter and sugar
  • 1 1/4  cups  half-and-half, light cream, or whole milk
  • 1  vanilla bean or 1 tablespoon vanilla
  • 1/4  cup  butter
  • 1/3  cup  all-purpose flour
  • 6  egg yolks, lightly beaten
  • 6  egg whites
  • 1  teaspoon  vanilla
  • 1/2  cup  sugar
  •  Vanilla Custard Sauce

1. Preheat oven to 350 degrees F. Butter the side of a 2-quart souffle dish*. For a collar on the souffle dish, measure enough foil to wrap around top of the dish and add 3 inches. Fold the foil into thirds lengthwise. Lightly butter one side of foil; sprinkle with sugar. Place foil, sugar side in, around the outside of the dish so the foil extends about 2 inches above the dish. Tape ends of foil together. Sprinkle inside of dish with sugar; set aside.

2. In a small saucepan combine half-and-half and, if using, vanilla bean. Cook until bubbly around edge, stirring frequently. Remove from heat. Remove vanilla bean; cool slightly. Using a small sharp knife, split vanilla bean lengthwise and scrape out seeds. Stir vanilla seeds (or the 1 tablespoon vanilla, if using) into half-in-half.

3. In another small saucepan heat the 1/4 cup butter over medium heat until melted. Stir in flour. Add half-and-half mixture. Cook and stir until thickened and bubbly. Remove from heat (mixture will be thick). Gradually whisk hot mixture into egg yolks; set aside.

4. In a large bowl combine egg whites and the 1 teaspoon vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold egg yolk mixture into beaten egg whites. Transfer to prepared souffle dish. Place souffle dish in a 15x10x1-inch baking pan.

5. Bake on lowest oven rack for 40 to 45 minutes or until a knife inserted near center comes out clean. Serve immediately with Vanilla Custard Sauce.

From the Test Kitchen
  • To make individual souffles, butter six 10-ounce custard cups or eight 6-ounce custard cups. Make a foil collar for each custard cup, as directed in Step 1, that extends 2 inches above the top of each cup; sprinkle insides of dishes with sugar. Divide batter among custard cups. Bake 10-ounce souffles about 20 minutes (6-ounce souffles about 30 minutes) or until a knife inserted near centers comes out clean.
Vanilla Custard Sauce

Yield: about 1 cup
Prep 20 mins Rise 10 mins Stand 1 hr 30 mins
  • 1 1/2  cups  vanilla bean ice cream
  • 1/4  teaspoon  vanilla

1. Allow ice cream to stand, covered, in the refrigerator about 3 hours or until it reaches pouring consistency. Before serving, stir in vanilla. Makes about 1 cup.

Nutrition Facts (Vanilla Bean Souffle with Vanilla Custard Sauce)
  • Servings Per Recipe 6,
  • cal. (kcal) 448,
  • Fat, total (g) 27,
  • chol. (mg) 300,
  • sat. fat (g) 16,
  • carb. (g) 39,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • sugar (g) 31,
  • pro. (g) 10,
  • vit. A (IU) 1020,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 176,
  • Potassium (mg) 236,
  • calcium (mg) 141,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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