Vanilla Soufflé

TinyArtist

Vanilla Soufflé

1 1/2 cups (375 ml) milk
1/2 cup (125 ml) sugar plus additional for preparing the baking dish
1 vanilla bean, or 1 tsp (5 ml) vanilla extract
4 Tbs (60 ml) butter
1/3 cup (80 ml) all-purpose flour
4 eggs, separates
A pinch of salt
Powdered (confectioner's) sugar for garnish

Combine the milk and sugar in a small saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds and pod to the milk mixture. Bring to a simmer - do not boil - over moderate heat, remove from the heat and let steep for about 15 minutes. Remove and discard the vanilla pod. (The above steps can be eliminated if you are using vanilla extract and the ingredients added when the recipe calls for the milk mixture below.) Heat the butter in a separate saucepan over moderate heat and stir in the flour. Cook, stirring frequently, for 3 minutes. Whisk in the milk mixture, stirring until the mixture thickens. Remove from the heat, let cool for a few minutes, and stir in the egg yolks. Beat the egg whites and salt until stiff peaks form. Stir about 1/3 of the egg whites into the milk mixture to lighten it, the fold in the remaining egg whites. Transfer to a soufflé or deep baking dish that has been coated on the inside with butter and sugar. Bake on the center rack of a preheated 375F (190C) until the top is brown, the sides are firm, and the center is still moist, about 30 minutes. Dust with powdered sugar and serve immediately. Serves 4 to 6.