Meritage Vanilla Bean Souffle

Meal Type

Cuisine

Demonstrated by: Chef Mariano Lalica.
Meritage Restaurant at Restaurant Row on October 19, 2003.

Ingredients:

Souffle Base:

Vanilla Sauce:

Preheat electric oven to 350°F.
Butter four 1 1/2-cup soufflé dishes and dust each with 1/2 teaspoon sugar.
In a large bowl, using an electric mixer, beat egg whites with the 3/4 cup sugar until stiff peaks form.
In another bowl, add the Souffle Base and gently fold in the egg white mixture.
Pour into prepared soufflé dishes; bake for 15 minutes.
Serve immediately with Vanilla Sauce.

Makes 4 servings.

Souffle Base:

Melt butter in saucepan, add flour and cook for 2 to 3 minutes; add milk.
Split vanilla bean lengthwise and scrape the seeds; add the seeds and the vanilla bean to the milk mixture.
Cook for another five minutes or until it forms a paste and starts to separate from the sides of the saucepan.
Remove from heat and cool to room temperature, remove vanilla bean.
In a large bowl, using an electric mixer, beat egg yolks and sugar until pale in color.
Slowly fold in the milk mixture.

Makes about 2 cups.

Vanilla Sauce:

In a heavy saucepan, heat milk and cream.
Split vanilla bean lengthwise and scrape the seeds; add the seeds and the vanilla bean to the milk mixture.
Combine egg yolks and sugar.
Whisking constantly, pour egg mixture into hot milk mixture.
Cook, stirring constantly, until mixture reaches 170°F or until thick.
Strain and cool immediately in a bowl of ice.

Makes 2 cups.

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