Vanilla Bean Soufflé

Preheat an oven to 350°F (180°C). Butter the bottom and sides of a 1 1/2-quart (1.5-l) oven-safe saucepan or a soufflé dish with the 3 Tbs. butter, then coat with the 3 Tbs. granulated sugar.

To prepare the custard base, in a bowl, combine 4 of the egg yolks and the granulated sugar. Whisk well until a bit frothy. Add the flour and cornstarch and whisk until combined.

In another small saucepan, combine the milk and vanilla bean seeds and bring to a simmer over low heat. Pour one-fourth of the milk mixture into the egg yolk mixture and whisk until combined. Transfer the mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking continuously, until the mixture starts to thicken slightly, 1 to 2 minutes. When the mixture starts to bubble, continue cooking for 15 to 30 seconds, then remove from the heat and transfer to a clean bowl (this will ensure the mixture doesn’t continue cooking); it should be the consistency of custard. Let cool.

To prepare the meringue, in another bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat on medium speed until foamy, about 30 seconds. Add the granulated sugar, increase the speed to high and beat until stiff, glossy peaks form, about 2 minutes.

To finish the custard base, using a rubber spatula, fold the remaining 2 egg yolks into the cooled custard just until combined. Gently fold in one-fourth of the meringue, taking care not to deflate it, then fold in the remaining meringue until everything is well combined.

Gently and carefully pour the soufflé mixture into the prepared saucepan and spread evenly with a spatula. Run your thumb along the inner edge of the pan to create a small depression; this will help the soufflé to rise evenly.

Bake until the top is golden, the center is set and the soufflé has risen well above the pan, 35 to 40 minutes. Dust with confectioners’ sugar and serve immediately. Serves 2 to 3.

Williams Sonoma Test Kitchen