Let me introduce to you a Fire Escape original recipe by yours truly, Vanilla Chai Soufflé! And the Chai is one that is drank in Kerala, India! A soufflé is one the most technical, complex, yet basic deserts to make in the culinary arts. Even some of the top chefs in the world struggle with this but I'm here to help you! With a little practice, you'll be able to nail it
Serving Size: 2 Soufflé's
Ingredients:
Souffle
- 4 egg yolks
- 40g sugar
- 30g flour
- 350g milk (use more if you need after measuring)
- 3 tbsp loose leaf black tea
- 30g butter
- 2 tsp of vanilla
Meringue
- 4 egg whites
- 60 g sugar
Instructions:
- Preheat gas oven to 350 degrees Fahrenheit
- Add 4 egg yolks, 40 g sugar, and 30 g flour and whisk in a medium bowl.
- In a separate pot, Add 350 g of milk, 3.5 tbsp of tea powder (chai podi), and 6 crushed cardamom pods and simmer for 5 minutes or until milk foams over.
- Strain the tea mixture so you are only left with liquid and no tea powder or cardamom pods.
- Measure out 280 grams of the tea mixture. If you have less than 280 grams of tea, just add milk into it. You don’t need to make a new batch.
- Add the 280g of tea mixture into the egg, sugar, and flour mixture and mix.
- After fully combined, get everything back onto the stove with a medium flame and continue whisking. Whisk until it becomes a thick batter and turn off the flame. You might need to crank it up to high in some cases but this will take about 3-4 minutes.
- Add in butter and vanilla, cover and refrigerate for about 30 minutes or until cooled down.
- While the tea base cools down, start on the Meringue/egg whites. Add the egg whites and 60 g of sugar to a bowl and whisk. Add the sugar in slowly and not all at once. Whisk with an electric mixer or until stiff peaks are formed.
- Add ⅓ of the meringue/egg whites mixture at a time into the tea mixture and fold in until you have a light and airy consistency. Do not mix. Only fold in.
- Take your ramekin bowls and butter and sugar the sides. You should use a brush to brush on the butter and brush in an upward motion on the walls from the bottom of the ramekin to the opening.
- Put the mixture into the Ramekin and flatten the top with the back of a knife. Run your fingers all the way around the edge of the ramekin to indent the mixture. This will help the Souffle rise better.
- Place into the oven for about 18-20 minutes or until browned on the top and 165 degrees internally. You can go around 23-25 minutes if you want the inside completely dry and not liquidy but be careful for it not to fall over.
Notes:
- This is not an easy dessert but with some practice you can make it happen.
- Don’t over whip the egg whites, this will cause the souffle not to rise.
- Make sure the internal temp of your oven is actually 350. If higher, it will rise quickly and not cook inside.
- Use a brush and apply the butter in an upward motion. This will help with the rising.