Soufflé Recipe
pecan crumble, brown sugar anglaise & brown butter ice cream
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Ingredients
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Soufflé Base
Pecan Crumble
Brown Sugar Anglaise
Brown Butter Ice Cream
Method
Soufflé Base
- 1
- 2
Make the Roux
In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of flour and stir for about 2 minutes until the mixture is golden.
- 3
Add Milk
Gradually whisk in 1 cup of whole milk, stirring constantly until the mixture thickens. Remove from heat and stir in 1 tablespoon of granulated sugar and 1 teaspoon of vanilla extract.
- 4
Mix Egg Yolks
Add 3 large egg yolks to the mixture, one at a time, mixing well after each addition.
- 5
- 6
Combine Mixtures
Gently fold the whipped egg whites into the yolk mixture until fully incorporated.
- 7
Bake
Spoon the soufflé mixture into the prepared ramekins and place them in the oven. Bake for 15-20 minutes until puffed and golden.
Pecan Crumble
- 8
Prepare the Crumble
In a mixing bowl, combine 1 cup of chopped pecans, 0.5 cups of brown sugar, 0.5 cups of melted butter, 0.5 cups of flour, and 0.25 teaspoons of salt.
- 9
Bake the Crumble
Spread the mixture onto a baking sheet lined with parchment paper and bake in the oven at 350°F (175°C) for 10-12 minutes, stirring halfway through until golden and crisp.
Brown Sugar Anglaise
- 10
Heat Cream
In a saucepan, heat 1 cup of heavy cream with 0.5 cups of brown sugar over medium heat until dissolved.
- 11
- 12
Thicken the Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon.
- 13
Add Vanilla
Remove from heat and stir in 1 teaspoon of vanilla extract. Allow to cool before serving.
Brown Butter Ice Cream
- 14
Brown the Butter
In a saucepan, melt 0.5 cups of unsalted butter over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly.
- 15
Combine Ingredients
In a mixing bowl, whisk together 1.5 cups of heavy cream, 0.5 cups of whole milk, 0.75 cups of granulated sugar, and 4 egg yolks until well combined.
- 16
Incorporate Browned Butter
Slowly whisk in the browned butter into the cream mixture until fully incorporated.
- 17
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until solid.