Description
This Soft and Sweet Vanilla Dessert is a delicate, fluffy baked treat that perfectly balances the richness of eggs and vanilla with a light sweetness. Ideal for a comforting dessert, it features a smooth batter combined with whipped egg whites for an airy texture, baked to golden perfection and lightly dusted with powdered sugar.
Ingredients
Scale
Base Batter
- 3 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)
Meringue
- 3 egg whites
- 35g sugar
- Powdered sugar (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 200°C (390°F). Grease a baking dish or individual ramekins thoroughly with unsalted butter and then dust with sugar to prevent sticking and add a slight caramelized texture to the crust.
- Make the Batter: In a large mixing bowl, whisk together the 3 whole eggs, 15g sugar, salt, flour, milk, and vanilla extract until the mixture is smooth and homogenous, ensuring there are no lumps.
- 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 peaks develop, resulting in a glossy meringue.
- Combine Mixtures: Gently fold the whipped egg whites into the egg batter carefully until just combined, maintaining as much airiness as possible without overmixing to keep the dessert light.
- Fill Baking Dish: Pour the combined batter into the prepared baking dish or ramekins, filling them about three-quarters full to allow room for rising.
- Bake: Place the dish in the oven and bake for 13-15 minutes, or until the top turns a lovely golden brown and the center is set but still soft to the touch.
- Finish and Serve: Remove from the oven and let it cool slightly. Dust the top with powdered sugar before serving to add a sweet finishing touch and an attractive presentation.
Notes
- Be careful not to overmix when folding the egg whites to maintain the light and airy texture.
- Use fresh eggs for the best volume and texture in the meringue.
- This dessert is best served warm for a soft and creamy experience.
- You can substitute milk with a non-dairy alternative if desired, but it may slightly change the texture.
- Ensure your baking dish is appropriately sized; ramekins are perfect for individual portions.
