This elegant vanilla souffle, despite its reputation as a fancy french dessert, is not as difficult as you may suspect. It is compatible with just about any menu.
By: Chef Reginald
Recipe type: Dessert
- 6 egg yolks
- 1 ¼ cups sugar
- 8 egg whites
- 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
- Preheat oven to 365º F.
- Butter and sugar a large oven dish. Whip yolks and sugar to form a ribbon. Fold in 8 stiffly beaten egg whites and Vanilla. When almost baked, dust with powdered sugar and return to oven to caramelize.