Soufflé is something that I’ve always wanted to make but never got around to doing mainly due to the perceived difficulty in making them. While I was shopping for baking supplies after my oven was fixed, I picked up 2 small ramekins intending to make soufflé one day and last Saturday night felt like the right time to do so.
Learning from my sort of failed attempt at making a gula melaka chiffon cake, I decided to make this soufflé in the ‘original’ flavour, namely – Vanilla. On a side note, I made another chiffon cake that day as well before making the soufflé, also in vanilla flavour and it turned out really well!
The end result was acceptable. It wasn’t great but it wasn’t disastrous either. My soufflé rose beautifully and had a nice height but it was slightly burnt on the top, and slightly undercooked. I think this might have been because I placed the ramekins too close to the top of the oven, maybe next time I will place them on the lowest rack to see if that helps prevent the top from burning while the soufflé finishes baking.
Ingredients for Souffle (enough for 3 ramekins – size: diameter of 7cm (base), height of 4cm)
from Eugenie Kitchen
14g softened unsalted butter
10g all purpose flour (I used cake flour)
120g hot milk
1/2 tsp vanilla extract
a pinch of salt
2 egg yolks
30g caster sugar
2 egg whites
Additional butter and sugar for ramekins preparation
Ingredients for Chocolate Sauce
from BBC Goodfood
50g 70% dark chocolate
25g unsalted butter
1 tbsp caster sugar
1. Prepare ramekins by applying softened butter onto the base and sides of the ramekins. Coat inside of ramekin with sugar. Place prepared ramekins into the fridge until the batter is ready.
2. Preheat the oven to 200c.
3. Melt unsalted butter over medium heat. Add flour and cook for 1 minute, stirring constantly. Take the pot off heat and add hot milk, stirring until the mixture is smooth and combined. Put it back on the heat and bring it to a boil. Take it off the heat.
4. Add the vanilla extract and salt, stir to combine. Add the egg yolks one by one and stir until combined.
5. Whisk egg whites until foamy, add sugar gradually and whisk until firm peak.
6. Loosen the egg yolk mixture with 1/3 of the meringue mixture. Fold in the remaining meringue mixture carefully.
7. Spoon batter into the ramekins.
8. Bake for 13 minutes.
1. Melt chocolate in the microwave in 30 seconds intervals. Stirring in between each interval.
2. Boil the remaining ingredients and pour it over the chocolate, whisking to emulsify.
1. Serve soufflé immediately out of the oven. Poke a hole in the middle of the soufflé and pour chocolate sauce into it. Enjoy!
This was really fun to make! I will definitely make this again but in a different flavour!