Recipe:Vanilla Souffléwith Café Crème Anglaise

We’ve been exploring cooking with coffee as part of our Extraordinary Journey – a project with Creating for Good and eight creators, who are helping us to tell the story of Taylors.

The flavour of coffee is in its element in desserts. This recipe uses our single origin Brazilian, Praline Especial, in a creamy vanilla soufflé which is lovely with a dessert wine or a cup of coffee. Makes 2.

Souffle Ingredients:

20g unsalted butter
13g plain flour
Pinch of salt
120ml whole milk
1 tsp vanilla extract
50g caster sugar
2 egg yolks, lightly beaten
2 egg whites
1 tsp cream of tartar

Creme Anglaise Ingredients:

40ml Praline Especial concentrate (see below)
90ml single cream
90ml whole milk
40g caster sugar
2 egg yolks
1 tsp vanilla extract


Praline especial concentrate method:

Brew 200ml of coffee using your preferred method (10g Praline Especial coffee and 200ml water). Heat the brewed coffee in a small saucepan over medium-high heat until it comes to a boil. reduce the heat and simmer until it is reduced to a quarter of the volume, about 15-20 mins. Set aside to cool.


Vanilla Souffle method:

Butter two ramekins and coat with sugar. Place in the freezer.

Melt butter in a heavy saucepan and blend in the flour with a whisk. Stir until smooth. Add a pinch of salt to the mixture and cook for 2-3 minutes to remove the raw taste of the flour.

Heat milk with the vanilla until just before it boils. Stir the milk into the flour mixture. Let it simmer for 2 to 3 minutes, but be careful it does not stick to the bottom of the pan.

Add the sugar to the milk and flour mixture. Remove from the heat and stir in the lightly beaten egg yolks. Return to very low heat for a minute or two, stirring until the eggs are just heated through.

Remove to a large bowl and allow to cool.

In a medium bowl, beat the egg whites with an electric whisk until stiff, but not dry. Add cream of tartar just as soft peaks start to set. Then gently stir a quarter of the egg whites into the soufflé mixture. Fold in the rest of the egg whites with a rubber spatula until they are completely incorporated, but do not over fold.

Pour the mixture into the prepared soufflé ramekins until they are about three quarters full. Refridgerate until ready to bake – but no more than about 2 hours.


Creme Anglaise method:

Heat the cream and milk in a small saucepan over a medium heat.

Meanwhile, in a medium-sized mixing bowl, combine the sugar and the egg yolks and whisk until well-blended and pale yellow in colour.

Once the cream and milk come to a simmer, remove from heat and pour over the egg mixture. Whisk to blend.

Pour the mixture into the saucepan and return to the stove. Cook, stirring well with a wooden spoon. Stir until the cream begins to thicken and coats the back of the spoon. This should take about 5 minutes.

Once thickened, remove from the heat and strain using a fine mesh sieve into a clean bowl. Add the vanilla and the reduced coffee to the crème Anglaise and stir to combine. Pour into a small pitcher for adding to soufflé and set aside until ready to use. Pre-heat the oven to 190C and bake the soufflés on the bottom rack of the oven for about 20 minutes.

To Serve:

Serve with a pitcher of coffee crème anglaise on the side. Break a hole in the soufflé into the middle. Eat right away!

This is just one part of our single origin coffee-inspired menu. You can discover the rest of the menu here, and find out more about our Extraordinary Journey project here.

Written byTom Hay

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