Strawberries And Cream Soufflé (Print Version)
# Ingredients:
→ Crème Anglaise
01 -
240 ml milk
02 -
240 ml heavy cream
03 -
100 g sugar, divided
04 -
1/2 vanilla bean pod, split lengthwise (or 1 teaspoon vanilla extract)
05 -
4 large egg yolks
06 -
1 pinch salt
→ Strawberry Soufflés
07 -
150 g fresh strawberries, hulled and quartered
08 -
65 g sugar, plus 4 tablespoons for ramekins
09 -
1 teaspoon lemon juice
10 -
1 tablespoon softened butter
11 -
4 large egg whites
12 -
1/4 teaspoon cream of tartar
13 -
1 pinch salt
# Instructions:
01 -
Preheat the oven to 200°C (400°F).
02 -
Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
03 -
In a small saucepan, heat the milk, heavy cream, 50 g of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove from heat.
04 -
In a medium bowl, whisk together egg yolks, remaining 50 g of sugar, and salt. While continuously whisking, gradually ladle in the warm milk mixture until combined.
05 -
Return mixture to saucepan over medium heat. Whisk constantly while slowly pouring in the egg mixture. Continue cooking and whisking for about 5 minutes until the custard coats the back of a spoon.
06 -
Strain the custard through the prepared strainer into the bowl in the ice bath. Whisk until cooled, about 5 minutes. Cover and refrigerate until serving time.
07 -
In a small saucepan, combine strawberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until strawberries soften while maintaining their vibrant color. Remove from heat.
08 -
Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through to extract maximum puree. Discard solids and refrigerate puree until cool.
09 -
Set 6 ramekins on a baking sheet. Coat the insides completely with softened butter. Sprinkle 2 tablespoons of sugar among all ramekins, rotating each to ensure sugar coats the bottom and sides evenly.
10 -
In a large bowl, combine egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium-high speed until foamy. Gradually add the remaining 65 g of sugar in small increments, continuing to beat until stiff, glossy peaks form.
11 -
Using a spatula, gently fold the strawberry puree into the beaten egg whites, maintaining as much volume as possible.
12 -
Carefully spoon the soufflé mixture into prepared ramekins, filling to the top and leveling with a butter knife. Run a clean thumb around the inside edge of each ramekin to create a slight separation that will help the soufflés rise properly.
13 -
Bake for 10-12 minutes until tops are light brown. Do not open the oven door during baking to prevent the soufflés from collapsing.
14 -
Serve soufflés directly from the oven, pouring crème anglaise over the top at the table.
# Notes:
01 -
Soufflés will begin to deflate shortly after removal from the oven, so timing is critical for presentation.
02 -
The crème anglaise can be prepared up to 2 days in advance and kept refrigerated.