Vanilla Souffle

Recipe by: Arum Nixon - Contestant

Serves: 6


Prune and Armagnac Sauce :

Vanilla Soufflé:

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  1. Preheat oven to 200C.
  2. For the Armagnac and Prune Sauce, place ingredients into a medium saucepan, cover with a cartouche of baking paper, and simmer gently until the mixture reduces slightly to a thin syrup, about 10 – 15 minutes. Strain through a fine sieve, discarding the solids. Place the syrup into a clean saucepan, cover and set aside, keeping warm, until ready to serve.
  3. For the Vanilla Soufflé, using a pastry brush, evenly coat six 6.5cm high x 9cm wide, 1 cup capacity ramekins with butter, ensuring the final coat of butter is applied with upward strokes of the brush, up the sides of the ramekin. Place in the fridge for 5 minutes to chill. Remove ramekins from fridge, divide sugar between ramekins, and swirl ramekins to evenly coat the inside of the ramekin with sugar. Set aside until needed.
  4. Place the milk in a medium saucepan. Add vanilla seeds and pods and bring to a simmer. Remove from the heat and remove the vanilla pods. Measure out 600ml of the warm milk and set aside until needed.
  5. Place egg yolks in a large bowl, along with the flour, salt and remaining 100g sugar and whisk well until smooth.
  6. Add the 600ml of reserved warm milk gradually, whisking continuously to combine well. Return the mixture to the saucepan and bring to the boil, whisking continuously. Cook for 2 minutes, whisking continuously, then remove from the heat and set aside in the saucepan to cool to room temperature.
  7. Meanwhile, place the egg whites in the bowl of an electric stand mixer fitted with the whisk attachment and whisk to medium stiff peaks. Fold 2 spoonsful of the whisk egg whites through the cooled milk mixture and incorporate well. Once incorporated, carefully fold through the remaining egg whites until fully combined.
  8. Pour the mixture into the prepared ramekins to 1cm from the top, and level the surface with the back of a spoon.
  9. Place the ramekins onto a flat baking tray and bake in the pre-heated oven until golden brown and well risen, about 20 – 25 minutes. Remove from oven and dust with icing sugar to serve.
  10. To serve, transfer warm Armagnac and Prune Sauce into a serving jug and place Vanilla Soufflés onto plates with the sauce on the side. Serve immediately.
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