This light and airy dessert is topped with a sauce that's made from melted ice cream.

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Vanilla Bean Souffle with Quick Vanilla Custard Sauce

Ingredients

Directions

  • Butter the sides of a 2-quart soufflé dish and sprinkle with sugar. To make a collar for the soufflé dish, measure enough foil to wrap around the top of the soufflé dish and add 3 inches. Fold the foil in thirds lengthwise. Lightly butter 1 side of the foil and sprinkle with sugar. Attach the foil, sugar side in, around the outside of the dish so the foil extends 2 inches above the dish. Tape or pin the ends of the foil together; set aside. Adjust the oven rack to the lowest position.

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  • In a small saucepan, heat half-and-half and vanilla bean (if using) until bubbles form at the edge of the saucepan. Remove from heat. Remove vanilla bean; let cool for 5 minutes. Using a paring knife, slit vanilla bean lengthwise. Scrape out seeds. Stir seeds (or the 1 tablespoon vanilla, if using) into half-in-half.

  • In another small saucepan, melt the 1/4 cup butter. Stir in the flour. Add half-and-half mixture. Whisk over medium heat until thickened and bubbly. Remove from heat (mixture will be thick). Gradually whisk the mixture into the beaten yolks; set aside.

  • In a large mixing bowl, beat egg whites and the 1 teaspoon vanilla 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 medium-high speed until stiff peaks form (tips stand straight).

  • Gently fold the egg yolk mixture into the egg white mixture. Spoon mixture into the prepared soufflé dish. Place soufflé dish in a 15x10x1-inch baking pan. Bake in a 350 degree F oven 40 to 45 minutes or until a knife inserted near center comes out clean. Serve at once with Quick Vanilla Custard Sauce. If you like, garnish each serving with a fresh mint sprig. Makes 6 servings.

Individual Soufflés:

If desired, butter 6 10-ounce custard cups or 8 6-ounce custard cups and sprinkle with sugar. Make a foil collar for each custard cup, as directed in step 1, that extends 2 inches above the top of each cup. Divide the batter among the custard cups and bake 30 minutes for 10-ounce cups or 20 minutes for 6-ounce cups or until a knife inserted near the center comes out clean.

Nutrition Facts (Vanilla Bean Souffle with Quick Vanilla Custard Sauce)

448 calories; 27 g total fat; 300 mg cholesterol; 176 mg sodium. 39 g carbohydrates; 10 g protein;

Quick Vanilla Custard Sauce

Ingredients

Directions

  • Allow ice cream to soften, covered, in the refrigerator about 3 hours to become of pourable consistency. When ready to serve over hot soufflés, stir in vanilla. Makes about 1 cup.

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