Frozen Vanilla Soufflé

If you know me a bit you know I love frozen desserts and making them is what I mainly do for a living, so I’m always looking for ways to create different kinds of frozen creamy concoctions at home. This one is a beautiful and fancy looking idea for a nice dinner party and perfectly convenient since you can make way ahead of time.⁠

INGREDIENTS

Yield: Five- 6oz ramekins (about 3.5” in diameter)

PASTRY CREAM

• 195g = 6.88oz Whole milk
• 60g = 2oz = x3 Egg yolks
• 60g = 2oz Sugar
• 17g = 0.6oz = 1 full T Cornstarch
• 17g = 0.6oz Butter, unsalted
• 13g = 0.5oz = 1 T Vanilla paste (or extract)

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• 397g = 14 oz Heavy whipping cream

To make the pastry cream, heat the milk in a stainless steal, thick bottom pot (preferably) until you see a bit of steam starting to come out, right before it simmers.
In the mean time, combine the yolks, sugar and cornstarch in a bowl. Make sure you whisk them as soon as they come together, don’t let the sugar sit in with the yolks without mixing since the sugar might begin to cook the yolks.
Once the milk is hot (about 65-70ºC) turn it off and ladled in a bit of hot milk into the bowl with the other ingredients. Mix as soon as the milk touches the contents of the bowl. Add another ladle full and mix very well until incorporated.
Add the contents of the bowl back into the pot and heat again until you see it starts to simmer. At this point, lower the temperature and cook for about 1-2 minutes. A lot of people like to bring it to a boil but I prefer the delicate flavor it has before it comes to a boil, otherwise it tastes too much like eggs, at least for me.
Remove from the heat and let it cool slightly. Add a little piece of plastic wrap to the top with a little window opened for the steam to escape.
Once it is a bit warmer than room temp but not hot, add the vanilla paste and the cold butter either by mixing with a whisk, an immersion blender or even in the blender for a super smooth result.
Honestly, you could add the cold butter as soon as you take it off the heat, but the previous method is simply just a step above in terms of quality. However, no one will know if you add it right away.
Place the pastry cream in an airtight container and in the refrigerator for at least 3-4 hours or until it is cold.

Prepare your ramekins by simply adding a tiny bit of butter to the inner sides and wrap a piece of parchment paper around the INSIDE of the ramekin and that sticks out about 1” above the edge (look at the photo). The butter should help it stick.
At this point, whip the cream to medium peaks.
Transfer the pastry cream to a large bowl and add the whipped cream in three additions folding it in every time. Be gentle and turn the bowl as you fold it in.
Divide the mixture among the ramekins. The mix should be almost to the top of the parchment paper. It’s about 150g = 5.3oz per ramekin.
Freeze for at least 3 hours.
Transfer to the refrigerator about 10 minutes before serving so that you can peel the paper off easily.

Serve with your favorite chocolate sauce, caramel, fresh fruits or toasted nuts.

Frozen Vanilla Soufflé

INGREDIENTS

PROCEDURE

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