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Vanilla Citrus Soufflés
Updated Feb. 7, 2024
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- Total Time
- 1½ hours
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6tablespoons/75 grams granulated sugar
- 2tablespoons pink grapefruit zest plus 5 teaspoons pink grapefruit juice (from 2 grapefruits)
- 1vanilla bean (optional; see Tip)
- Softened unsalted butter, for greasing ramekins, plus 1½ tablespoons unsalted butter, at room temperature
- 3large egg yolks plus 4 egg whites (see Tip)
- 2tablespoons all-purpose flour
- ¼teaspoon coarse kosher salt (such as Morton) or ½ teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon freshly cracked black pepper
- ¾cup/180 milliliters whole milk
- ¼cup/60 milliliters heavy cream
- ⅛teaspoon cream of tartar
Preparation
- Step 1
Set a rack in the center of the oven and heat oven to 400 degrees.
- Step 2
To a small bowl, add the sugar and 1 tablespoon grapefruit zest. If using the vanilla bean, cut it in half crosswise, then split each piece in half lengthwise. Scrape out the seeds from one piece and add the seeds to the bowl, reserving the remaining vanilla bean. Gently rub the grapefruit zest and vanilla seeds, if using, into the sugar to create a fragrant citrus sugar.
- Step 3
Grease 5 (8-ounce) soufflé ramekins with softened butter, then coat with the citrus sugar, shaking and turning the ramekins as you sprinkle in the citrus sugar so each side is evenly coated. Pour the excess sugar back into the bowl. Refrigerate the ramekins while you prepare the soufflés.
- Step 4
In a large bowl, whisk together the egg yolks, flour, salt, pepper, 2 tablespoons citrus sugar and remaining 1 tablespoon grapefruit zest until smooth.
- Step 5
In a medium saucepan, combine the milk with the heavy cream. If using a vanilla bean, scrape the seeds from the remaining pieces and add to the milk. Bring to a boil over medium-high. Remove from the heat.
- Step 6
Gradually pour ½ cup hot milk into the yolk mixture while whisking constantly. Add the yolk mixture to the remaining hot milk in the saucepan while whisking. Cook over medium heat, whisking constantly, until thickened, 1 to 2 minutes. Using a flexible spatula, scrape the mixture back into the large bowl and whisk in the 1 ½ tablespoons butter and the grapefruit juice.
- Step 7
In a metal mixing bowl or the bowl of a stand mixer, whisk the egg whites by hand or with an electric mixer on medium-high speed. When the egg whites are foamy, add the cream of tartar, which helps keep the whites from deflating. Continue whisking until soft peaks form. Add 2½ tablespoons citrus sugar and then continue whisking on high until stiff, almost shiny peaks have formed. Don’t take your eyes off the whites; you do not want to overwhip them. If they start to release water, you’ve gone too far and will need to do this step again with all new ingredients.
- Step 8
Using a flexible spatula, scoop one-third of the whipped egg whites into the egg yolk mixture and fully mix the two using a light hand to retain as much air as you can. This lightens the thick base significantly and allows you to more evenly mix in the remaining whites. Add half of the remaining whites and fold them in by stirring the mixture in a wide arc then gently lifting and folding the mixture toward the center. Run the spatula through the center and repeat the folding motion until the whites are just incorporated. Add the remaining whites and fold them in, using increasingly delicate motions. By the end, you will be working so delicately that your batter should still have some white streaks.
- Step 9
Divide the batter evenly among the ramekins by pouring or scooping. Level the tops with a small offset spatula. Pinch the top rim of each ramekin between two fingers and rotate to clear a tiny bit of batter off the edge all around, which will create a lip for better rising. Place the ramekins on a sheet pan.
- Step 10
Bake on the pan on the middle rack without opening the oven door until the tops have risen 1 to 1½ inches above the rims of the ramekins, 13 to 16 minutes. They should be golden brown on their tops and sides.
- Step 11
Serve immediately or within the hour. They will start to sink a bit after 15 minutes.
- If you don’t have a vanilla bean, you can skip it when making the citrus sugar and milk mixture in step 2. Instead, in step 6, stir 1 teaspoon vanilla paste or vanilla extract into the strained custard.
- Separating eggs is easiest if they are cold and fresh. If you accidentally get egg yolk into your whites while separating, make sure you get as much out as you possibly can because the fat will prevent your whites from forming peaks.
Private Notes
Cooking Notes
My husband cannot have any grapefruit because it interferes with his blood thinner medication. Would orange peel and juice work?
In my catering days (many decades ago), I would prepare the base ahead of time and only whip the egg whites and fold in at the last moment. This made it much less of a last minute affair. Also, I think blood oranges would be great!
There is only a single tsp of grapefruit juice in each souffle! It will not interfere with blood thinner meds in this amount.
can he have minneola tangerines? that plus lime might be good. Sweet oranges would be very different from the tartness of grapefruit
Wondering if you could use blood oranges that are in season now and would a tartness and colour.
If you can find meyer lemons, they would work beautifully here. They're about the size and color of regular lemons but more round and with smoother skin. Their juice tastes very much like tangerine juice. Or try tangerines.
I’ve made cheese fondue for decades using a recipe from Jacques Pépin in which one starts with a simple béchamel, then adds yolks to the thickened béchamel. This recipe seems to go about it backwards - adding hot milk and cream to flour and yolks. I suppose it may not matter as the end result is the same but is one method better than the other?
Two grapefruits are required for the 2 tablespoons of zest called for, not the juice.
Frankly, you'll need 2 grapefruits for the required amount of zest and juice. No mystery at all.
Fell in love with this recipe for its aromatics and versatility. But, encountered 2 problems: the deflation of my egg whites after adding the citrus sugar and the uneven lining of the molds. Both issues arose due to the moisture in the citrus sugar. When I make these again, I will use dehydrated citrus peel in the sugar to line the molds. And, I will use plain sugar in the egg whites. I will use all of the citrus sugar in the custard-base mixture, which can accommodate the moisture.
So I made this today to celebrate the Olympics opening ceremony. My first ever souffle!! The flavors are AMAZING. I used one large dish instead of ramekins. Baked for 15 min and got a beautiful golden brown top. But had to put it back in for another 10-15 min. I was worried but it finished beautifully. And the dish was licked clean! We are at about 3600ft elevation and our oven is consistent. Wondering if anyone has suggestions on the timing?? So excited to try this again. Thanks!!
Made this - my first souffle ever - to celebrate the Olympics opening ceremony. Incredible flavor. Wow! So good. Baked in one dish instead of ramekins. Started with 15min per the recipe but had to out it back in for almost another 15. I would love some insight about why that happened. Regardless, the dish was licked clean.
This turned out perfectly; I wouldn’t change a thing!
Nice desert, but it lacks character. I would suggest a sauce to bring out the citrus flavor and give it a little more pizzazz, or perhaps a bit more grapefruit juice.
The quality of the black pepper you use will make a big difference with "pizzaz". Also, serve it with a Grand Marnier-vanilla ice cream for a very grown-up "creamsicle" flavor!
I don't usually use flour in my soufles, is it necessary in this recipe? Also, it appears that you don't use a bain marie when you bake them in the oven. Is there a reason?
To avoid getting yolk accidentally in the whites, separate the eggs in a ramekin first, then add to the rest of the whites.
The pepper was way too strong for all six folks who tasted this. It only filled 3 8 Oz. ramekins. Disappointing.
Strained custard is referenced at the end but I see no instruction to strain it. I presume to strain out any cooked egg? I’ll use naval oranges and a vanilla bean.
This was my first attempt at a soufflé and it turned out GREAT! I made it with blood orange and given that it was Valentine’s Day I topped it with fresh raspberries once out of the oven
This is a myth re being unable to have grapefruit/juice while on statin. A serving of GF now and then (minimal here) is nothing to think about at all. If you love GF daily, as my spouse does, it will likely reduce dose of statin you need as GF results in an more drug in your system. For daily GF lovers, have your liver and lipids checked in 3-6 wks following regular grapefruit ingestion, until you demonstrate stable results on any dose changes indicated. Less drug…YAY!
Looks delicious. Wondering if this could be made in one large souffle dish. I don't have 5 small ramekins. I se another similar question.
You might separate your eggs individually over a cup so if something goes wrong, it's a one egg problem not a bowl of eggs problem. Any suggestions about making a single large souffle using this recipe??
Do you think a different powder could substitute for the flour? Arrowroot? Rice flour?
Does anyone have a suggestion for the size ramekin to use if you are going to make one large soufflé? I have a few options, is there a rule of thumb?
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