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Chef Allen’s Vanilla Rum Soufflé
Chef Allen’s Vanilla Rum Soufflé
  • Chocolate base:
  • 1 cup Whole milk
  • 1 whole Vanilla bean (split and seeded)
  • 1 ½ oz. Butter (cubed)
  • 2 oz. All Purpose flour
  • 4 Egg yolks
  • ½ cup Sugar
  • 2 oz. Vanilla Rum or Spiced Rum
Meringue:
  • 5   Egg whites
  • 1 pinch Salt
  • 3 Tablespoons Sugar
Preparation for soufflé base:

1. In a small sauce pot, bring milk and vanilla bean to a boil.
2. On an electrical mixer, using a paddle attachment, blend together butter and flour. Mix until incorporated and resembles a soft dough.
3. As soon as the milk comes to a boil, lower the heat to a simmer and remove the vanilla bean. Stir in butter mixture with whisk until lumps are out. Switch to a rubber spatula or wooden spoon, stirring constantly to avoid burning, cook for approximately 3 minutes until the mixture rolls from the sides.
4. Place the mixture back into the mixer, with the paddle mix on low speed gradually add the egg yolks followed by the sugar.
5. Last add the Vanilla Rum.
6. Cover with plastic wrap directly touching the surface of the chocolate base.
7. Allow the base to cool at room temperature.




For Meringue:
1. Whisk egg whites with a pinch of salt on high speed.
2. After I minute add sugar slowly; continue whisking until the meringue reaches to a soft peak.

Assembly for soufflé batter:
1. Fold half of the meringue into base firmly to smooth out any lumps.
2. Add the remaining half of the meringue and fold in very gently so to retain the volume.

Assembly for soufflé:
1. Butter and sugar the ramekin.
2. Fill with soufflé batter.
3. Bake in a preheat 330 F convection oven for 20 minutes.

Note: For other types of oven bake at 375 F for 30 minutes.

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