William Elliott Hinson
Souffles are one of those dishes that just scream luxury. When I first started cooking, souffles were that ethereal goal that I would one day possess the skills to cook. I was haunted by stories of under-risen or over baked souffles that I didn't even attempt to cook a souffle for a very long time. However, now I know that they are dead easy! It is one of the quickest and simplest desserts that you can make that will completely wow your friends and family. And what's even better, you probably have the ingredients in your pantry already! I have specifically developed this recipe to make exactly one souffle since most of us rarely get the opportunity to make desserts for 4 or even 8 people. This is the perfect opportunity to just indulge yourself in a delicious dessert that you made at home.
1/2 tbsp Butter
1/2 tbsp Flour
1 tbsp Sugar
1 Egg, separated
1/4 cup Whole Milk
1 tsp Vanilla Extract
1/2 tsp Salt
Butter and Sugar for Ramekin
Prepare the ramekin by brushing it down with softened butter. It helps to brush upwards, which should make the souffle rise upward. Dust the ramekin with sugar and cover completely, shaking out any excess.
Start by making a bechamel. Add half a tablespoon of butter into a small saucepan. Once it has melted slightly, add in half a tablespoon of flour and mix until no lumps remain. Cook for about a minute. This is called a roux. Now, add in a fourth of a cup of milk, very slowly. Start by adding just about a tablespoon at a time and mix well until there are no lumps. The slower you take this step the better the final product will be. Bring to a simmer then transfer to a heatproof bowl. This is a bechamel.
To the bechamel, add in one egg yolk, a teaspoon of vanilla extract, and a pinch of kosher salt. Stir to combine and set aside.
In a large bowl, whisk egg whites until stiff peaks form. This should take about 20 minutes by hand or 5 minutes with an electric mixer. Once the eggs start to hold their shape, gradually add in a tablespoon of sugar and continue beating until stiff peaks are formed again.
Whisk in a third of your egg whites into the bechamel mixture, and then gently fold in the other two-thirds of your egg whites. Be careful not to overmix and deflate the egg whites.
Add your batter to the prepared ramekin. Run your thumb around the inside edge of the ramekin to help the souffle rise better. Bake at 400 degrees for about 15 minutes, or until the souffle has risen about an inch above the ramekin. Optionally dust with powdered sugar and serve warm on a plate.