We had a wonderful opportunity to be interviewed by a local internet radio station, Mocha Mom of Boys, to talk about the Blog, New Life Chapters and Kids in the Kitchen.  During the interview, The Step Stool Chef was asked what he wanted to cook next… he say’s “an Ice Cream Soufflé”.  Now where he got that idea, i don’t know (I blame Rachel vs. Guy Kids Cook-off).  This was a big milestone in our cooking journey as this was the first time he suggested such an advanced recipe to try.  I had never made a soufflé so this was a first for both of us.Vanilla Souffle IngredientsThe ingredients were quite simple and we already had most of them in the pantry: Butter, Sugar, Milk, Flour, Eggs and Vanilla.  We used the strawberries for garnish. You will also need 2 to 4 Soufflé or Ramekin dishes.


#2_Butter the dishMelt the butter and pour small portions in the soufflé dish.  Roll the melted butter around including the edges to “butter the dish”.  


#3_Sugar the DishThen roll sugar throughout the dish making sure to cover the edges as well.


#4_Boil MilkNext bring 1 cup of milk to a steam over low-medium heat.  We did not turn on the stove until after The Step Stool Chef poured the milk in the pot.


#5_Mix Dry IngredientsIn a separate bowl, mix together 1/3 cup granulated sugar, 1/3 cup all-purpose flour, and 1/3 cup milk until it forms a smooth batter.


#6_Add Hot MilkThen you add the hot milk to the batter.  Here, the Sous Chef or adult helper should help with the hot milk as the little chef slowly whisks the milk into the batter.


#7_Warm BatterNext you return the batter to the stove and bring the mixture to a simmer, stirring constantly until it thickens.  The original recipe indicated that the batter should be smooth but ours came out a little lumpy.  We were ok with that.


#8_Add Vanilla and ButterStir the butter into the mixture and allow it to cool at room temperature for 10 minutes then stir in the vanilla extract.

SOUS CHEF MOMMY TIP:

Be sure to monitor your little chefs while working over a hot stove.  Deciding when to allow your little chefs to work with heat should be based on their maturity level and your comfort level.

#9_Separate Eggs

Set the batter to the side while you prepare the egg whites.  First you have to separate your eggs. This can be tricky for little chefs which is why we used this Norpro Multi Grater with Juicer which is a multi-purpose tool that has an egg separator.


 #10_Whisk Egg WhitesThen you beat the egg whites on medium high speed and add 2 tablespoons sugar.  Continue mixing until it gets thick and foamy.


#11_Fold in egg whites Fold the foamy egg white mixture with the vanilla batter.


#12_TasteDon’t forget to taste your dish to make sure that you like it!  Being a good chef is all about loving your creations.  Here, my little chef thought it could use more flavor, so he went off recipe and decided to add cinnamon.  And you know… he was right!  It did taste a lot better.


#13_fill the dishSpoon the soufflé mixture into the prepared dish.  Bake in a preheated oven at 350 degrees for 25-30 minutes.


#14_Confectionary Sugar Once we took it out of the oven, the soufflés had this beautiful puff… then once it cooled it fell and sunk.  But for the first time, I was still quite impressed.  Especially with the dedication my little chef demonstrated to follow through with his idea.


#15_ice cream souffléThe original idea was to make an Ice Cream Soufflé, so with a couple of scoops of ice cream, strawberries and confectionary sugar our culinary dream came true!

 

Simple Vanilla Soufflé
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Ingredients
  1. 2 tablespoons salted butter, melted
  2. 1/4 cup granulated sugar
  3. 1 1/3 cups whole milk, divided
  4. 1/3 cup plus 2 tablespoons granulated sugar
  5. 1/3 cup all-purpose flour
  6. 1 1/2 tablespoons butter
  7. 2 teaspoons vanilla extract
  8. 4 large eggs, separated
  9. Confectioners' sugar for dusting
  10. Fresh berries
Instructions
  1. Preheat the oven to 350F. Butter a large soufflé dish and roll 1/4 cup of granulated sugar throughout the dish, making sure to cover all the interior surfaces. Set aside the prepared soufflé dish.
  2. Bring 1 cup of the milk to just steaming in a medium saucepan set over low-medium heat. Stir together 1/3 cup granulated sugar, 1/3 cup all-purpose flour, and the remaining 1/3 cup milk until it forms a smooth batter.
  3. Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back to the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened, for about 1 minute. Stir the butter into the mixture and allow it to cool at room temperature for 10 minutes. Stir in the vanilla extract.
  4. In a separate bowl, beat the egg whites on medium high speed until they become foamy, and then add the remaining 2 tablespoons sugar. Continue beating the egg whites on high speed until they hold stiff glossy peaks.
  5. Carefully fold in the whipped egg whites.
  6. Spoon the soufflé mixture into the prepared dish bake for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen with a crusty exterior. Serve the soufflé with a dusting powdered sugar and a few plump berries, if desired.
  7. In a separate bowl, beat the egg whites on medium high speed until they become foamy, and then add the remaining 2 tablespoons sugar. Continue beating the egg whites on high speed until they hold stiff glossy peaks.
  8. Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites. The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
  9. Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes or bake right away for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen with a crusty exterior. Serve the soufflé with a dusting powdered sugar and a few plump berries, if desired.
  10. In a separate bowl, beat the egg whites on medium high speed until they become foamy, and then add the remaining 2 tablespoons sugar. Continue beating the egg whites on high speed until they hold stiff glossy peaks.
  11. Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites. The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
  12. Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes or bake right away for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen with a crusty exterior. Serve the soufflé with a dusting powdered sugar and a few plump berries, if desired.
Adapted from About Food.com
Adapted from About Food.com
Step Stool Chef http://www.stepstoolchef.com/
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About the Chef!

The Step Stool Chef has had a love for cooking since the age of 3. Now a self proclaimed foodie, he loves to try new recipes and share it with friends & family. With the help of small step stool and his assistant Sous Chef Mommy, the Step Stool Chef prepares easy to follow recipes that kids can try at home with their parent’s help.

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