First of all, I want to stress that soufflé is not an easy dish to make. If you want to succeed, you’ll need more than just a passing familiarity with the subject. Due to the rapid deflation that occurs upon removal from the oven and the urgency with which it must be delivered to the customer, many eateries refrain from serving it. others soufflés don’t rise at all, others rise too much on one side, and some are overdone. Everything must be flawless for it to be deemed a success. Oh my goodness.
Feel free to give it a go now if you’re up for a challenge. Although making meringue may seem like a difficult task, it will turn out perfectly if you are patient and pay close attention. If it turns out well, your baking skills will be instantly restored and everyone at the table will be impressed! Even more so than when you bake a cookie, you will experience a sense of personal triumph.
What you need:
2/3 cup of whipping cream
1 cup of full-fat milk
half a cup of sugar, granulated
4 big yolks from one egg
2 tablespoons of pure vanilla extract or 1 split and scraped vanilla bean pod
Instructions:
Mix the whole milk, heavy cream, and half of the sugar in a medium saucepan. Stirring periodically, bring the mixture to a simmer over medium heat in the saucepan. When bubbles form around the edges, take it off the heat.
The egg yolks and the remaining sugar should be whisked together in a separate bowl until the mixture becomes pale and slightly thickened.
Continued on next page (page 2)
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