Best 8 Hot Vanilla Souffl Recipes

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HOT VANILLA



Hot Vanilla image

This is a nice alternative to hot chocolate. To make this more healthy, substitute the 2% milk and sugar for skim milk and a no calorie sweetener.

Provided by PENGUINCHEF

Categories     Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 4

1 cup 2% milk
2 teaspoons white sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.

Nutrition Facts : Calories 184.9 calories, Carbohydrate 22.7 g, Cholesterol 19.5 mg, Fat 4.8 g, Fiber 1.2 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 101.1 mg, Sugar 20.9 g

VANILLA SAUCE



Vanilla Sauce image

This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!

Provided by Diane Lloyd

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 16m

Yield 14

Number Of Ingredients 5

1 cup white sugar
1 tablespoon cornstarch
2 cups water
¼ cup butter
2 teaspoons vanilla extract

Steps:

  • In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g

CLASSIC FRENCH VANILLA SOUFFLé



Classic French Vanilla Soufflé image

Made with butter, flour, milk, sugar, vanilla, and eggs, a homemade vanilla soufflé is easier than you may think and an elegant dessert with any menu.

Provided by Rebecca Franklin

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 12

For the Soufflé Dish:
Butter, enough to coat the dish
1/4 cup granulated sugar
For the Soufflé:
1 1/3 cups milk, divided
1/3 cup plus 2 tablespoons sugar
1/3 cup all-purpose flour
1 1/2 tablespoons unsalted butter
2 teaspoons vanilla extract
4 large eggs, separated
Confectioners' sugar, for dusting
Optional: fresh berries

Steps:

  • Heat the oven to 350 F.
  • Gather the ingredients.
  • Butter a large soufflé dish and sprinkle in 1/4 cup of granulated sugar, tilting the dish to make sure the entire interior surface is covered.
  • Set aside the prepared soufflé dish.
  • Bring 1 cup of the milk to just steaming in a medium saucepan set over low-medium heat.
  • In a bowl, stir together 5 tablespoons of the granulated sugar, the all-purpose flour, and the remaining 1/3 cup milk until it forms a smooth batter.
  • Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth-this is called tempering .
  • 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, about 1 minute.
  • Stir the unsalted butter into the mixture until combined.
  • Allow batter to cool at room temperature for 10 minutes, then stir in the vanilla extract.
  • 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 at high speed until they hold stiff, glossy peaks.
  • 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.
  • Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes (or you can bake it right away).
  • Bake for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen and has a crusty exterior.
  • Serve the soufflé with a dusting of confectioners' sugar and a few plump berries, if desired. Enjoy.

Nutrition Facts : Calories 317 kcal, Carbohydrate 52 g, Cholesterol 141 mg, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, Sodium 74 mg, Sugar 45 g, Fat 9 g, ServingSize 6 Servings, UnsaturatedFat 0 g

VANILLA SOUFFLE



Vanilla Souffle image

Provided by Food Network

Categories     dessert

Time 12h20m

Yield 8 servings

Number Of Ingredients 5

3 gelatin sheets
3 ounces black raspberry liqueur (recommended: Chambord)
1 vanilla bean, split and seeds scraped
1 quart heavy cream
4 ounces confectioners' sugar

Steps:

  • Bloom gelatin sheets in cold water. Combine liqueur and vanilla bean seeds in a small saucepan over low heat. Once gelatin sheets have bloomed, add gelatin to the small saucepan to dissolve.
  • Whip heavy cream and confectioners' sugar to soft peaks. Once the gelatin has dissolved, pour into the whipped cream and begin whisking on high speed to combine. Pour into glasses and allow to set up overnight.

HOT FUDGE BROWNIE SOUFFLE WITH VANILLA ICE CREAM SAUCE



Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce image

This was very well-received at a dinner-party. The guests enthused and everyone left with the recipe. Easy too.

Provided by evelynathens

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup butter, cut into small pieces
4 ounces best-quality chocolate, coarsely chopped (semisweet works too)
3/4 cup sugar
4 egg yolks, room temperature
1 tablespoon instant coffee, dissolved in
1 tablespoon rum
1 teaspoon vanilla
1/4 cup all-purpose flour
5 egg whites, room temperature
1 pint premium-quality vanilla ice cream
2 tablespoons rum

Steps:

  • Position rack in center of oven and preheat to 450°F.
  • Butter a 1-quart soufflé dish and sprinkle with sugar.
  • Melt butter with chocolate, stirring until smooth.
  • Blend in ¼ cup of sugar, yolks, coffee mixture and vanilla; stir in flour (can be prepared several hours ahead and set aside at cool room temperature. Reheat before continuing.) Beat whites in large bowl until soft peaks form; gradually add remaining ½ cup sugar, beating, until whites are stiff but not dry.
  • Fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate - a few streaks of white may remain).
  • Gently turn batter into prepared dish.
  • Sprinkle lightly with sugar.
  • Bake 5 minutes.
  • Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
  • Serve immediately with sauce.
  • (and remember - A SOUFFLE WAITS FOR NO ONE).
  • Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.

Nutrition Facts : Calories 509, Fat 33.3, SaturatedFat 20.1, Cholesterol 187.5, Sodium 202.7, Carbohydrate 46.9, Fiber 3.6, Sugar 35.6, Protein 9.5

VANILLA SOUFFLE



Vanilla Souffle image

Light, fluffy. Eat within 3 minutes!

Provided by weiqing71

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Brush butter on from bottom of ramekin upwards. Coat with sugar, shake our excess.
  • On medium heat, add better in saucepan until melted, then add flour, constantly stirring for 1 minute until thickens.
  • Remove from heat, then add hot milk, stir, return to medium heat again until it boils and forms ribbons.
  • Add salt and vanilla in the milk mixture, stir, then add egg yolk one by one, stir.
  • Pour mixture into another bowl so it will not evaporate. This is béchamel sauce.
  • Whisk egg whites in a separate bowl.
  • Once stiff peaks appear, add in sugar, whisk until combined.
  • Add the egg whites in the béchamel sauce, adding in 3 times, combining it gently.
  • Spoon the batter in the ramekins using a ladle, then run them around the inside of the rim to make the soufflé rise straight.
  • Bake at 200C for 12-15 minutes.

VANILLA SOUFFLES WITH VANILLA CREME SAUCE



Vanilla Souffles With Vanilla Creme Sauce image

Lovely dessert that cooks up light and fluffy! If you prefer, add some slice strawberries or shaved chocolate to the top after cooking! From Southern Livings Top 40 Recipes Ever.

Provided by breezermom

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

granulated sugar
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
3/4 cup half-and-half
6 tablespoons granulated sugar, divided
4 large eggs, separated
2 tablespoons vanilla extract
sifted powdered sugar
1 teaspoon vanilla extract
1 cup sugar
2 teaspoons cornstarch
2 cups whipping cream
8 egg yolks

Steps:

  • Coat the bottom and sides of 4 6-oz baking dishes with vegetable cooking spray; sprinkle with granulated sugar. Set aside.
  • Melt butter in a small saucepan over medium heat; add flour, stirring until smooth. Cook flour mixture, stirring constantly, 1 minute.
  • Add half and half, stirring constantly; stir in 4 tbsp sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
  • Beat egg yolks until thick and pale. Gradually stir half of the hot half-and-half mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.
  • Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tbsp sugar, beating until soft peaks form. Gradually fold egg whites into the egg yolk mixture. Spoon into prepared baking dishes.
  • Bake at 350 for 25 minutes or until puffed and set. Sprinkle with powdered sugar, and serve immediately with Vanilla Creme Sauce.
  • Vanilla Creme Sauce:.
  • Combine 1 tsp vanilla extract, 1 cup sugar, and 2 tsp cornstarch in a heavy saucepan; gradually stir in whipping cream. Cook stirring constantly, over low heat until sugar dissolves.
  • Beat 8 egg yolks until thick and pale; gradually stir about half of hot whipping cream mixture into yolks. Add to remaining hot mixture, stirring constantly.
  • Cook, stirring constantly, over medium heat until thickened. Pour through a wire-mesh strainer into a small bowl, discarding lumps. Cover and refrigerate up to 3 days. Serve with Vanilla Souffles, fresh fruit, or pound cake.

HOT COCOA SOUFFLE



Hot Cocoa Souffle image

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy-and absolutely delicious. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 9

5 large eggs
4 teaspoons plus 3/4 cup sugar, divided
1/2 cup baking cocoa
6 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups fat-free milk
2 tablespoons butter
1-1/2 teaspoons vanilla extract
Confectioners' sugar, optional

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside., In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly., In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 272 calories, Fat 9g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 2g fiber), Protein 9g protein.

Tips:

  • Use fresh, high-quality vanilla beans for the best flavor and aroma. If you don't have vanilla beans, you can use 2 teaspoons of vanilla extract.
  • Make sure the butter and milk are cold before you start making the soufflé. This will help the soufflé rise properly.
  • Don't overbeat the egg whites. Overbeaten egg whites will make the soufflé tough.
  • Fold the egg whites into the batter gently. Overmixing will deflate the soufflé.
  • Bake the soufflé immediately after assembling it. The longer the soufflé sits, the more likely it is to deflate.
  • Serve the soufflé immediately. It will start to deflate as soon as it comes out of the oven.

Conclusion:

The hot vanilla soufflé is a classic French dessert that is both delicious and impressive. It is a perfect choice for a special occasion or a romantic dinner. By following these tips, you can make a perfect soufflé that will wow your guests. The soufflé is light, fluffy, and full of vanilla flavor. It is sure to be a hit with everyone who tries it.

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