Souffle with Vanilla & Raspberry

Caroline’s Vanilla Soufflé with Vanilla and Raspberry Sauces


    • 2 Tbs Butter
    • 2 Tbs Flour
    • 1 Cup Milk - Heated
    • 3/4 Cup Sugar
    • 1/4 Tsp Vanilla
    • 5 Egg Yolks - Beaten
    • 6 Egg Whites

Preheat oven to 350 degrees.

Melt butter in top of double boiler; stir in flour, cook one minute; add hot milk and sugar. Stir until thick and smooth. Remove from heat, add vanilla. Add beaten yolks and let cool until you can comfortably hold the bowl in the palm of your hand. Beat egg whites until stiff, but not dry. Add a large spoonful to yolks to lighten the sauce, folding until mixture is slightly foamy. Pour over remaining whites and fold in carefully until thoroughly mixed. Slide into a buttered and sugared 2-quart soufflé dish. Bake 20 minutes or until top of soufflé jiggles slightly when dish is pushed.

Vanilla Cream

Allow 2 cups of good quality vanilla ice cream to come to room temperature.

Raspberry Sauce

Allow a 10-ounce package of frozen raspberries with sugar to sit out for 2 hours. Mix slightly with a fork to make the sauce.

To Serve

Cover a serving plate with vanilla sauce. Top with a scoop of hot soufflé. Drizzle on the raspberry sauce liberally. Enjoy!

Serves: 4

Caroline Marshall (2003)