Madagascar Vanilla Bean Souffle

I am always fascinated by things that rise in the oven and wanting to surprise my wife with dinner and dessert for our anniversary I decided to look through some old recipes and came across this recipe for souffle. Long ago, I happened to get this recipe from a  French chef who opened 103 West in Atlanta many years ago. The kitchen would turn out some of the most beautiful souffles I had ever seen. This recipe is almost fool proof and allows a little more stabilization by adding a little cornstarch to the egg whites. I broke down the recipe and made a souffle to test before my wife got home for dinner!

The souffle did not rise as much as I would like because  I was using a conventional oven and not a convection oven which distributes the heat a little more evenly.

After taking a few  shots with my camera, I was not really happy with the pictures so I decided to break out my new macro lens and get a few close up shots!

After a couple of shots the temptation was unbearable and I had to take a spoon to the souffle and give it a try!

Yum, Yum and Yum!!

Madagascar Vanilla Bean Souffle

Yields about 8 souffle’s

Souffle Base

1 quart of milk

8 ounces of granulated sugar

8 ounces cake flour

4 whole eggs

4 egg yolks

2 Madagascar Vanilla beans


1/4 pound of butter

5 egg yolks

Combine the sugar, flour, whole eggs and egg yolks in a bowl and set aside. Scrape the vanilla bean and place in the milk. Bring the milk to a boil and then whip in the egg flour mixture. Place the mixture back on medium heat and bring to a simmer while whipping. Cook the mixture until it becomes very thick. Remove from the heat and place in a mixer with a paddle. Put the mixer on medium speed and  add the yolks one at a time and then slowly add the butter. Cover and set the mixture aside to cool.


1 quart of souffle base

2 cups of egg whites (room temperature)

1/4 cup Grand Marnier

2 ounces of granulated sugar

2 ounces of cornstarch

Place the souffle base in a large bowl. Fold  the Grand Marnier into the souffle base. Heavily butter and sugar 8 each 8 ounce souffle cups. Clean a mixing bowl and whip with lemon juice or white vinegar to remove any grease. If there is a little grease on the bowl or whip the egg whites will not whip properly. Whip the egg whites in the clean bowl on high speed until they reach stiff peaks. Add the sugar and cornstarch to the egg whites and then fold the egg white mixture into the souffle base.

Fill the souffle cups with the mixture. Lightly tap the souffle cup on the table to remove any air bubbles. Place in a 375 degree convection oven or 400 degrees in a conventional oven for 20 minutes. Carefully remove the souffle and dust with powdered sugar.

There are 8 comments

  1. They look great. This reminds me of the old 103 west and P&P days. Classic. Thanks for the memory

  2. i just finished dinner, this isn’t fair i want one now 🙂

  3. your souffle looks wonderful, I had a chocolate almond one that I have lost track of it was so rich and light all at the same time. I pinned your photo in pintrest it’s a great visual bookmarking site.

  4. you are so cute to do this for your wife! Happy Anniversary!

  5. Beautiful! Looks delicious!

  6. looks light enough to have no calories, hmmm…

  7. The last time i attempted to make souffle was a disaster. I was so happy to see it rise so well inside the oven but when I took it out, it collapsed immediately. I am going to try again with your recipe. You souffle looks so yummy.. I am sure your wife must be very happy. She is so lucky to have a hubby like you:D Happy belated anniversary! and thanks for the recipe.

  8. Your wife is so lucky if she can come home to fresh, out-of-the-oven souffles! I think I speak for all the women in the audience here: “Can we clone you?” LOL

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