- 4 EggsRoom Temperature
- 2.5 Tbsp granulated sugar
- A Pinch Salt
- 2 Tsp Vanilla extract
- 1 Tsp Whiskey
- confectioners sugar
I know this sounds weird… But this vanilla omelette soufflé is a real dessert. It’s Actually a French classic dessert*.
The word omelette is a bit misleading but when you think about it, this recipe is 99% eggs! But instead of beating the eggs together you whisk the whites till they are firm and then incorporate everything. This is what creates the soufflé.
This dessert is so easy it’s a shame not to give it a try. In thirty minutes you get a fluffy sweet soufflé that you’ll finish before you realize what’s going on.
Tips For Success:
- Eggs should be at room temperature
- You can replace the Whiskey for Bourbon or Rum
* This recipe was adapted from a recipe by the great Paul Bocuse.
Separating the eggs and whisking
Incorporating The Egg Mixure
Baking The Omelette Soufflé