Pecan Soufflé Recipe

Preparation

1. 1

   Prepare the Ramekins

   Preheat your oven to 375°F (190°C). Grease four ramekins with butter and sprinkle with granulated sugar to coat the sides. This will help the soufflé rise.

2. 2

   Make the Base

   In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly. Gradually whisk in the milk, cooking until thickened. Remove from heat and stir in the vanilla extract and chopped pecans.

3. 3

   Whip Egg Whites

   In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of sugar while continuing to beat until stiff peaks form.

4. 4

   Combine Mixtures

   Gently fold the egg yolks into the pecan mixture. Then, carefully fold in the whipped egg whites until just combined, being cautious not to deflate the mixture.

5. 5

   Bake

   Pour the soufflé mixture into the prepared ramekins, filling them about 3/4 full. Place them in the preheated oven and bake for 20-25 minutes, or until puffed and golden brown.

6. 6

   Serve

   Remove the soufflés from the oven and serve immediately, preferably with peach ice cream on the side.