Earl Grey Soufflé
This light and airy Earl Grey Soufflé is infused with fragrant bergamot tea and topped with a dusting of powdered sugar. It serves two, making it the perfect dessert for Valentine's Day, date night, or any other occasion.
Equipment
- Pastry Brush
- 2 6-oz Ramekins
- Small Baking Sheet
- Electric Hand Mixer
- Small Saucepan
Ingredients
- 2 Earl Grey tea bags
- ½ cup (125 ml) whole milk
- 1 tbsp all-purpose flour
- 2 large eggs cold
- 2 tsp + 2 tbsp granulated sugar divided, plus more for coating
- 1 tbsp (14 g) unsalted butter softened, plus more for brushing
- ½ tsp vanilla bean paste
- Powdered sugar for dusting
Instructions
- Prep two 6-oz ramekins by brushing the insides with butter. Brush in upward strokes along the sides. Coat the insides with granulated sugar, turning and tapping out any excess. Make sure everything is well coated then set aside.
- Tear open the tea bags and add the leaves to a small saucepan with the milk. Place over medium heat and bring to a boil while stirring frequently.
- Turn off the heat and let it sit for 5 minutes to steep and cool slightly.
- Meanwhile, separate the eggs by placing the egg whites and egg yolks into two separate small mixing bowls. Be careful not to get any of the yolks inside the egg whites. Set the whites aside at room temperature.
- To the egg yolks, add the flour and 2 tsp of granulated sugar. Whisk until smooth and creamy.
- Place a fine mesh sieve over the bowl of mixed yolks and strain the Earl Grey milk over top, pressing out as much liquid as possible. Whisk until well combined.
- Pour the mixture into a small saucepan over medium-low heat*. Whisk fast and constantly until thick like pudding, 3-4 minutes. Be sure to whisk along the edges too.
- Turn off the heat and whisk in the butter until fully incorporated then mix in the vanilla paste.
- Place the roux/cooked yolk mixture in a large bowl and cover the surface with plastic wrap to prevent a skin from forming. Chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- When the roux is almost done chilling, use a handheld electric mixer to beat the egg whites on low speed while gradually adding 2 tbsp of granulated sugar. Increase to medium-high speed and beat until stiff, shiny peaks form.
- Remove the roux from the fridge and use the same beaters to mix on low speed for 1-2 minutes until smooth and creamy. It's ok if the beaters have a bit of egg white on them.
- In three additions, gently fold the egg whites into the roux until a well combined fluffy batter forms. Make sure there are no lumps but be careful not to deflate the batter.
- Separate the batter into the prepared ramekins and level out the tops. Go around the edges with your thumb to create a groove around the batter then wipe the edges clean.
- Place the ramekins on a small baking sheet and bake for 18-20 minutes until the soufflés are tall, set on the edges, and slightly wobbly.
- Dust with powdered sugar and serve immediately.
Notes
- Use the same saucepan you used for the tea to cook the yolk mixture. Give it a quick rinse and wipe out any tea leaves with a wet paper towel. It's ok if there's a few flecks of tea left in the saucepan.
- Feel free to use 2 tsp of loose leaf tea in place of the tea bags.
Nutrition
Serving: 1 soufflé | Calories: 233kcal | Carbohydrates: 23g | Protein: 8g | Fat: 12g | Sodium: 87mg | Fiber: 0.1g | Sugar: 21g
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