Vanilla Soufflé

I really love the texture of a well made soufflé, and I really love vanilla, but until today I had not been able to come up with a recipe for a vanilla soufflé that really allowed the lusciousness of the vanilla to shine through the egg. It’s been over a year since I made my first soufflé, a chocolate affair made with some really delicious 70% cocoa solids callebaut chocolate, which to me has a slightly spicy note to the flavor that I just adore (I’ll post that recipe another day), but I’ve played repeatedly with different variations on the classic vanilla soufflé and had never come close to the sublime vanilla flavor that haunted my imagination, until today. I made the recipe as individual soufflés, but I’ve included a version for a 2 quart / 2 liter soufflé as well. Read more