Fustini's Oils and Vinegars
Vanilla Soufflé

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Vanilla Soufflé


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Vanilla Soufflé

Submitted by Corporate Chef Andy Stewart



  • 1 stick butter, softened
  • 1 teaspoon Fustini’s Meyer Lemon olive oil
  • 1/2 cup flour
  • 2 cups of milk
  • 1/2 Vanilla Bean - Split
  • 5 Egg Yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon Fustini's Cara Cara Vanilla vinegar
  • 7 egg whites
  • 1 tablespoon superfine sugar
  • 1/4 cup dried cherries
  • 1/4 cup chopped pistachios
  • powdered sugar


Step 1. 

Preheat oven to 350 degrees.  Butter and sugar six 6 ounce ramekins.  

Mix butter, Fustini’s Meyer Lemon olive oil and flour to make a paste.  Place milk and vanilla bean in a medium-size pot and bring to a simmer.  Simmer 10 minutes.  Remove vanilla bean and add flour mixture and cook, stirring constantly with a wooden spoon, until milk is very thick and starts to pull away from the sides. Remove from heat and add egg yolks, one at a time, stirring thoroughly after each addition.  Add granulated sugar, vanilla extract and Fustini’s Cara Cara Vanilla Balsamic Vinegar and mix until smooth.  Pour into a large bowl and set aside.

Step 2. 

Whisk egg whites until frothy.  Slowly add the superfine sugar and continue whisking until soft peaks form.  Incorporate 1/3 of the egg whites into the vanilla mixture and then thoroughly fold all the egg whites in making sure there are no streaks.  

Fill cups halfway, sprinkle with some dried cherries and chopped pistachios, then fill the rest of the way.  Place into the preheated oven and bake until puffed and lightly browned - 25 minutes.  Remove from the oven sprinkle with powdered sugar and serve immediately.

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