Strawberry Soufflé with Crème Anglaise
Impress your guests with this elegant Strawberry Soufflé paired with silky Crème Anglaise. It’s simple, yet feels like a gourmet delicacy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 cup milk (240 mL)
- 1 cup heavy cream (240 mL)
- ½ cup sugar, divided (100 g)
- ½ pod vanilla bean, slit down the middle (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 1 pinch of salt
- 1 cup strawberries (150 g), hulled and quartered
- ⅓ cup sugar, plus 4 tablespoons, divided (65 g)
- 1 teaspoon lemon juice
- 1 tablespoon butter, softened
- 4 large egg whites
- ¼ teaspoon cream of tartar
- 1 pinch of salt
Instructions
- In a saucepan, combine the milk, heavy cream, and half of the sugar. Split the vanilla bean and add it to the mixture, heating until just simmering.
- Whisk egg yolks with the remaining sugar until pale, then temper by adding the warm milk mixture slowly.
- Return the mixture to the saucepan and cook over low heat until it thickens slightly, then strain and chill.
- In another saucepan, cook strawberries, ⅓ cup sugar, and lemon juice until thickened. Blend until smooth and cool to room temperature.
- Brush 6 ramekins with softened butter and coat with sugar.
- Whip egg whites with cream of tartar until soft peaks form, gradually adding the remaining sugar until stiff peaks form.
- Gently fold the egg whites into the strawberry puree.
- Divide the mixture among ramekins and bake at 375°F (190°C) for 12-15 minutes until puffy and golden.
- Serve immediately with chilled crème anglaise.
Notes
Use fresh eggs for better whipping. Serve soufflés immediately for the best texture.
Find it online: https://junorecipes.com/strawberry-souffle-with-creme-anglaise/