This slow cooker recipe for vanilla bean souffle is easier than you think.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

cool:
35 mins
prep:
45 mins
slow-cook:
1 hr 15 mins
total:
2 hrs 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter the sides of a 6-quart slow cooker. Sprinkle with granulated sugar. Turn over to remove any excess sugar.

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  • In a small saucepan heat half-and-half and vanilla bean until bubbles form at edge of saucepan. Remove from heat. Remove vanilla bean; let cool for 5 minutes. Using a paring knife, split vanilla bean lengthwise. Scrape out seeds. Stir seeds into half-in-half.

  • In another small saucepan melt the 1/4 cup butter. Stir in flour. Add half-and-half mixture. Cook over medium heat until thickened and bubbly, whisking constantly. Remove from heat (mixture will be thick). Gradually whisk into the egg yolks; set aside. Let cool about 30 minutes.

  • Meanwhile, in a bowl combine fruit and the 3 tablespoons sugar. Cover and chill until ready to serve.

  • In a bowl beat egg whites and vanilla with a mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on medium-high until stiff peaks form (tips stand straight). Fold about 2 cups of the egg white mixture into the egg yolk mixture to lighten. Gently fold the egg yolk mixture into the egg white mixture until combined. Spoon into the prepared cooker.

  • Cover and cook on high for 1 1/4 to 1 1/2 hours or until a knife inserted into the center comes out clean. Dust with powdered sugar. Serve immediately with fruit.

Nutrition Facts

373 calories; fat 18g; cholesterol 279mg; saturated fat 10g; carbohydrates 41g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 32g; protein 12g; vitamin a 761.2IU; vitamin c 21.7mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 62.2mcg; vitamin b12 0.6mcg; sodium 188mg; potassium 248mg; calcium 71mg; iron 1.3mg.
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