Gluten Free Vanilla Souffle
A rich, indulgent, slightly sweet, light dessert with options! Soufflés are not as hard to make as you think. The key is in the mixing.
Makes
Serving size
Ingredients
2 tablespoons plus 2 teaspoons unsalted butter, divided
1 ounce Bob’s Red Mill® 1 to 1 gluten free baking mix (contains xanthan gum)
½ cup milk
1 ½ ounces plus ½ ounce caster sugar (bakers/superfine), divided
2 tablespoons granulated sugar
¼ teaspoon lemon juice (or ⅛ teaspoon cream of tartar)
2 large eggs, room temperature, yolks and whites separated
½ teaspoon vanilla
2 teaspoons powdered icing sugar for dusting
1 ounce (30 grams) semi-sweet chocolate, melted (optional, not included in nutritional analysis)
Instructions
- Preheat the oven to 375°F.
- In a small pan over medium heat, melt 2 tablespoons of butter. When melted, whisk in the baking mix and cook about 1 minute or until mixture has a slightly thick, sand-like consistency.
- Whisk in the milk and 1 ½ ounces of caster sugar. Cook, whisking, until mixture just starts to thicken, about 1 to 2 minutes. Remove from heat and set aside.
- While that is cooling, butter the ramekins with the remaining 2 teaspoons of butter. Make sure there is a thin but obvious layer on the bottom and sides. Place granulated sugar into one of the ramekins and swirl to coat the bottom and sides.
- Dump remaining sugar into the next ramekin. Repeat until all are sugared.
- Hold each ramekin over the sink, upside down and tap the bottom a couple times to release any extra or loose sugar. Place the ramekins in a cake pan or other baking sheet.
- Meringue: wet a paper towel with lemon juice or vinegar and wipe clean a metal mixing bowl and the whisk of your mixer to remove any traces of fat that could be present (fat will prevent whites from whipping).
- Place the egg whites and lemon juice (or cream of tartar) into the bowl. Whisk on medium until the whites are frothy. Begin adding the ½ ounce of the caster sugar, waiting 3 to 5 seconds in between additions.
- When sugar is added, increase speed to medium-high and beat 2 to 3 minutes or until the whites are shiny and form stiff peaks (when lifting the whisk, the whites should stand up and not fall over). Set aside.
- Place the cooled batter from the pan into a medium bowl. Mix in the 2 yolks and the vanilla.
- Add 30 grams (about 1 ounce) of melted chocolate (if using).
- Take ⅓ of the whites and mix them into the bowl. When completely mixed, gently add the remaining whites to the bowl.
- Very gently combine the mix and whites. As you combine, do a ¾ circle then gently cut through the center with your spatula. Gently repeat until you no longer see any swirls of the whites, the mix should be even colored and fully mixed (gentle mixing is the key to the rise of the soufflé).
- Gently place the mix into the ramekins.
- Bake on the middle rack of the oven for about 28 to 35 minutes, or until raised, the sides look dry and the top is light golden.
- Remove from oven and dust with powdered icing sugar.
- Serve immediately as these slowly begin to fall as soon as they come out of the oven.
Cooking Tip
If adding berries to the bottom, this may give you 4 ramekins instead of 3.
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