Description
This Soft and Sweet Vanilla Dessert is a light and airy baked treat made by folding whipped egg whites into a smooth vanilla-flavored custard base. Baked until golden and topped with a dusting of powdered sugar, it offers a delicate sweetness and fluffy texture perfect for a comforting dessert or elegant treat.
Ingredients
Scale
Main Batter
- 3 eggs
- 15g sugar (1 tbsp)
- 1g salt (1/4 tsp)
- 20g all-purpose flour (2 tbsp)
- 180ml milk
- 1 tsp vanilla extract
Egg Whites Mixture
- 3 egg whites
- 35g sugar
Additional
- Unsalted butter (for greasing)
- Sugar (for dusting)
- Powdered sugar (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 200°C (390°F). Grease a baking dish or individual ramekins with unsalted butter and dust with sugar to prevent sticking and add a subtle sweetness.
- Mix Main Batter: 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 well combined.
- Whip Egg Whites: In a separate bowl, whisk the 3 egg whites until soft peaks form. Gradually add the 35g sugar while whisking continuously until stiff peaks form, ensuring a light and fluffy texture.
- Fold Whites Into Batter: Gently fold the whipped egg whites into the egg and flour mixture carefully to retain the airiness without deflating the batter.
- Fill and Bake: Pour the combined batter into the prepared baking dish or ramekins, filling about three-quarters full to allow the dessert to rise while baking.
- Bake to Finish: Bake for 13-15 minutes until the tops are golden brown and the centers are set but still soft, providing a delicate texture.
- Garnish and Serve: Once baked, dust the dessert with powdered sugar before serving for an elegant and sweet finish.
Notes
- Be gentle when folding the egg whites into the batter to keep the dessert light and fluffy.
- You can serve this dessert warm to enjoy its softness or chilled for a firmer texture.
- The sugar dusting on the greased dish helps create a slight caramelized crust on the edges.
- Use fresh eggs for best results in whipping and texture.
- If you prefer individual servings, use ramekins instead of a larger baking dish.
