Simple and sweet, your guests will be impressed with these pretty Mini Vanilla Soufflés.
Mini Vanilla Soufflés
Makes 4
Ingredients
- Unsalted butter, room temperature, for greasing
- ¼ cup plus 3 tablespoons granulated sugar, divided, plus more for dusting
- 4 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
- ¼ teaspoon kosher salt
- Confectioners’ sugar, for dusting
- Garnish: fresh raspberries
Instructions
- Preheat oven to 400°. Position oven rack in lower third of oven. Using a pastry brush or paper towel, grease 4 (4-ounce) ramekins with butter in upward strokes. Dust the insides with granulated sugar, discarding excess sugar.
- In a medium bowl, whisk together egg yolks and ¼ cup granulated sugar until yolks are pale. Whisk in flour, cornstarch, and vanilla until smooth.
- In a medium saucepan, heat milk and salt on medium heat until mixture just begins to steam. While whisking constantly, gradually add warm milk mixture to yolk mixture. Return mixture to saucepan, and bring to a boil. Cook, whisking constantly, until mixture has thickened, 1 to 2 minutes. Transfer to a large bowl, and set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-low speed until foamy, 1 to 2 minutes. Increase mixer to medium-high speed; gradually add remaining 3 tablespoons granulated sugar. Continue to beat at medium speed until medium peaks form, 3 to 4 minutes more.
- Stir ¼ cup whipped egg whites into egg yolk mixture until combined and mixture has loosened up slightly. Carefully fold remaining egg whites into yolk mixture until combined and no streaks remain. Divide mixture evenly between prepared ramekins. Using a small offset spatula or knife, smooth out the batter and scrape flush against the rim of the ramekin. (There may be some excess unused batter; discard it.) Run the blade of a thin knife along the inside edge of the ramekin, to create a clean edge and separate the batter from the ramekin.
- Place soufflés on a baking sheet, and place in the oven. Immediately reduce oven temperature to 375°.
- Bake until puffed and golden, 15 to 20 minutes. Dust with confectioners’ sugar, and serve immediately with raspberries, if desired.
