Bitter with bright acidity, this oversized citrus works well in baking because it pairs so beautifully with vanilla. The key to a successful soufflé is confidence. This recipe is approachable enough for the novice soufflé-maker, and will have you whipping up the tallest, fluffiest, most delicious grapefruit soufflés in no time. Serve warm from the oven; break the top of the soufflé gently table side and spoon crème anglaise liberally into the center.
Grapefruit Soufflés with Grapefruit Crème Anglaise
Makes 12 soufflés
Ingredients
- 2 tablespoons (28 grams) unsalted butter, plus more for preparing ramekins
- ¼ cup (50 grams) plus 2 tablespoons (25 grams) sugar, divided, plus more for dusting ramekins
- 8 egg yolks
- 2 tablespoons (16 grams) all-purpose flour
- 2 tablespoons grapefruit zest
- 1 cup whole milk
- ¼ cup fresh grapefruit juice
- 10 egg whites, room temperature
- ¼ teaspoon (1 gram) kosher salt
- Grapefruit Crème Anglaise (recipe follows)
Instructions
- Preheat oven to 400°. Grease 12 (8-ounce) ramekins with butter, and coat with sugar.
- In a large bowl, whisk together egg yolks, flour, zest, and 2 tablespoons (25 grams) sugar. In a medium saucepan, bring milk to a boil over medium-high heat. Remove from heat. Add about ½ cup hot milk to egg yolk mixture, whisking constantly. Add egg yolk mixture to remaining hot milk, whisking to combine. Return mixture to pan, and cook, stirring constantly, until mixture is thickened, 1 to 2 minutes. Strain mixture through a fine-mesh sieve, and whisk in butter and grapefruit juice.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy. Gradually add salt and remaining ¼ cup (50 grams) sugar, beating at high speed until soft peaks form, 3 to 5 minutes. Gently fold egg white mixture into egg yolk mixture in 3 batches.
- Fill each soufflé dish with batter, smoothing tops with an offset spatula or butter knife. Run a thumb around the edge of each ramekin to create a lip and to allow for maximum rise. Bake on a rimmed baking sheet until soufflés are risen and golden brown, 16 to 18 minutes. Serve immediately with Grapefruit Crème Anglaise.
Grapefruit Crème Anglaise
Makes about 1 cup
Ingredients
- 1 cup heavy whipping cream
- ⅓ cup (80 grams) sugar
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- 2 tablespoons grapefruit zest
- 2 large egg yolks
Instructions
- In a medium saucepan, cook cream, sugar, vanilla bean, and zest over medium-high heat, whisking constantly, until mixture begins to simmer. Remove from heat.
- In a medium bowl, whisk egg yolks. Add about ½ cup hot cream mixture to egg yolks, whisking constantly. Add egg yolk mixture to remaining hot cream mixture, whisking to combine. Strain mixture through a fine-mesh sieve, discarding solids. Return mixture to pan, and cook, stirring constantly, until thickened enough to coat the back of a spoon.
- Refrigerate before serving over Grapefruit Soufflés.
Read the whole article in Bake From Scratch Winter 2016.
