Austrian Soufflé
Source of Recipe
net
List of Ingredients
Austrian Soufflé
1 cup milk
½ tsp vanilla
4 large eggs, separated, at room temperature
½ cup butter (I use about ¼ cup)
3 tbsp granulated sugar
4 tbsp all-purpose flour
2 tsp confectioner's sugar (optional)
Put milk and vanilla in small saucepan. Heat over medium-high heat until scaled (small bubbles will appear around edges, with steam coming up – do not boil.) Remove pan from heat and set aside.
In small mixer bowl, beat egg whites on high speed until soft peaks form. On high speed, gradually beat in 1 ½ tbsp of the granulated sugar. Continue to beat egg whites until shiny and stiff.
Sprinkle 2 tbsp of the flour over the egg whites and gently fold in with a spatula.
In large mixing bowl, beat butter on high speed until creamy. Add the remaining 1 ½ tbsp of the sugar and beat until blended.
Add egg yolks and mix on medium speed until smooth. Add remaining 2 tbsp flour and mix on low speed until completely blended.
Put egg whites over the butter mixture and gently fold them together with a spatula, just until combined.
Pour the warm milk into a 9-inch round or square cake pan. Then gently scrape the soufflé batter on top of the milk. Important: Do not stir or spread the batter, as it will even itself out in the oven.
Bake in preheated 350°F oven until top is golden brown, about 15 to 20 minutes. Sprinkle the confectioner's sugar over top, if you are using it, and serve the soufflé immediately.
Makes 6 to 8 servingsRecipe
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