Description
This Soft and Sweet Vanilla Dessert is a light and airy baked treat featuring a delicate vanilla flavor. With a smooth custard-like base folded with fluffy whipped egg whites, it creates a tender texture that melts in your mouth. Perfect for a cozy dessert, it’s easy to prepare and bakes quickly into a golden, lightly sweetened delight.
Ingredients
Scale
Main Ingredients
- 3 whole eggs
- 15g sugar (1 tbsp)
- 1g salt (1/4 tsp)
- 20g all-purpose flour (2 tbsp)
- 180ml milk
- 1 tsp vanilla extract
- Unsalted butter (for greasing)
- Sugar (for dusting)
For the Whipped Egg Whites
- 3 egg whites
- 35g sugar
For Garnish
- Powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 200°C (390°F). Grease a baking dish or individual ramekins with unsalted butter, then dust the greased surfaces with sugar to prevent sticking and add a subtle sweetness.
- Mix Base Ingredients: In a large bowl, whisk together the 3 whole eggs, 15g sugar, salt, all-purpose flour, milk, and vanilla extract until the mixture is smooth and uniform, forming the base batter.
- Whip Egg Whites: In a separate clean bowl, whisk the 3 egg whites until soft peaks form. Gradually add the 35g sugar while continuing to whisk until stiff, glossy peaks are achieved, creating a light meringue.
- Fold Whites into Base: Gently fold the whipped egg whites into the egg mixture using a spatula. Do this carefully to maintain the airy texture, combining until just incorporated without deflating the mixture.
- Fill Ramekins: Pour the combined batter into the prepared baking dish or ramekins, filling each about three-quarters full to allow room for rising during baking.
- Bake the Dessert: Place in the preheated oven and bake for 13-15 minutes until the tops are golden brown and the centers are set but still soft.
- Finish and Serve: Remove from the oven and dust with powdered sugar before serving for a delicate, sweet finish.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Folding the egg whites gently is crucial to avoid deflating the batter, which ensures a light texture.
- Use fresh eggs for best results and flavor.
- You may substitute all-purpose flour with gluten-free flour blends if desired, but texture may slightly vary.
- Serve immediately for the best texture, as this dessert is best enjoyed fresh.
