Recipes and Cooking Vanilla Bean Souffle This slow cooker recipe for vanilla bean souffle is easier than you think. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Cool Time: 35 mins Slow Cook Time: 75 mins Total Time: 2 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients Butter, softened Granulated sugar ½ cup half-and-half or whole milk 1 vanilla bean ¼ cup butter ⅓ cup all-purpose flour 8 egg yolks, lightly beaten 3 cup assorted fresh fruit, such as strawberries, blackberries, and/or blueberries 3 tablespoon granulated sugar 10 egg whites 1 teaspoon vanilla ½ cup granulated sugar Powdered sugar Directions Butter the sides of a 6-quart slow cooker. Sprinkle with granulated sugar. Turn over to remove any excess sugar. 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. Print Nutrition Facts (per serving) 373 Calories 18g Fat 41g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 373 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 50% Cholesterol 279mg 93% Sodium 188mg 8% Total Carbohydrate 41g 15% Total Sugars 32g Protein 12g Vitamin C 21.7mg 109% Calcium 71mg 5% Iron 1.3mg 7% Potassium 248mg 5% Folate, total 62.2mcg Vitamin B-12 0.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.