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Use the “weight” measurements for bakery-level precision.
| Ingredient | Volume | Weight | Notes |
|---|---|---|---|
| Unsalted butter, softened | 2 tbsp | 28g | For greasing ramekins |
| Granulated sugar | ¼ cup + 2 tbsp | 75g | For coating ramekins + filling |
| Whole milk | 1 cup | 240ml | Room temperature preferred |
| Vanilla bean (or 2 tsp extract) | ½ bean | — | Split lengthwise, seeds scraped |
| Large egg yolks | 4 | 70g | At room temperature |
| All-purpose flour | ¼ cup | 32g | Sifted |
| Large egg whites | 5 | 150g | At room temperature |
| Cream of tartar | ¼ tsp | 0.5g | Stabilizes whites |
| Pinch of fine sea salt | 1 pinch | 0.3g | — |
| Powdered sugar (for dusting) | 1 tbsp | 8g | Optional, for serving |
Equipment Needed
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4 (6-oz) ramekins or one 1.5-qt soufflé dish
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Pastry brush
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Medium saucepan
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Stand mixer or hand mixer + large bowl
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Rubber spatula (preferably a sturdy, straight-edged one)
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Instant-read thermometer (optional, for milk)
Instructions (Step-by-Step)
See more on the next page to continue reading →
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