How To Make A Souffle By Chef Eddy Van Damme

Hi, I'm chef Eddie and in this video we're going to make a delicious and easy to make souffle. What we're going to start with is bring our milk and vanilla and salt to a boil. Add gradually a touch of sugar and the remaining sugar we're going to whisk with the egg yolk. Once you add sugar to egg yolk make certain that you very quickly and vigorously whisk. Now we'll add cornstarch to our egg yolk mixture. Stir it in. Now that's combined we're going to add a little bit of the boiling milk. Just a little bit to begin with. Just to soften it up. A little bit more. And this tempering process basically prevents our mixture from curdling. Now that this looks really good and smooth we're going to add it to our boiling milk. Pour it in all at once and this is going to become a very very thick cream. Perfect. Now what we're going to add is a little bit of orange zest. Now what I like to do is use an orange that's not treated so an organic orange. And zest it directly into the cream. Remove the whisk. Cover it with plastic food wrap and let it cool to 180 degrees. Then we're going to add some additional ingredients. Now that the cream has cooled down to 180 I'm going to start adding the egg yolks. So I'm going to add them one by one. I'm going to give that a good whisk. Now that it's smooth we can add the following egg yolk. Now that all the yolks have been incorporated we're going to add the flour and bring it briefly back to a boil. And now that our base has cooled it's time to start whipping the egg whites. So here we go. While the egg whites are whipping I'm going to gradually add our granulated sugar. Whip in medium speed so you obtain a really good and firm meringue. Now let's take a look at the egg whites. Now what we want is like a medium almost firm peak. So just like this. This will give us good stability and a beautiful souffle. Pop a little bit of the whipped egg whites in there. Fold it under. Add about another third and the remaining egg whites. Now in our ramekins they were buttered and then I ran a little bit of granulated sugar in them. I'm going to fill these up with a spatula or a knife. Okay and in the oven they go. Now your guests will have to wait for the souffle but the souffle will not wait for your guests. So therefore serve immediately.