Fluffy egg souffle (Salzburger Nockerln)

Austria’s version of the French soufflé, Salzburger Nockerln, is baked to represent Salzburg’s snow-capped mountains. The soufflé is baked over a thin layer of vanilla-infused milk, which becomes a lovely light custard to serve with this wonderful Austrian dessert.

Credit: Alan Benson

• serves

  8

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• melted butter, to grease
• 1 vanilla bean
• 125 ml (½ cup) milk
• 7 egg whites
• pinch of salt
• 75 g (⅓ cup) caster sugar
• 1 lemon, zest finely grated
• 4 egg yolks, lightly whisked
• 2 tbsp plain flour
• 1 tbsp cornflour
• icing sugar, to dust

Instructions

Use a small sharp knife to split the vanilla bean lengthways and scrape out the seeds. Place the vanilla bean and seeds and milk in a small saucepan and bing to a simmer over medium heat. Remove from the heat and set aside.

Preheat oven to 220°C (200°C fan-forced). Brush a shallow oval 1.5 litre (6 cup) ovenproof dish with the melted butter to grease. Remove the vanilla bean from the milk and pour enough of the vanilla milk to the dish to just cover the base.

Use an electric mixer with a whisk attachment to whisk the egg whites with the salt until soft peaks form. Gradually add the caster sugar, a spoonful at a time until thick and glossy.

Whisk together the lemon rind and egg yolks. Add to the egg whites and whisk briefly until just combined. Sift together the flour and cornflour. Use a large metal spoon or spatula to fold in the flour mixture until just combined (the mixture won’t be evenly combined).

Use two large metal spoons to shape 6-7 large quenelles and place into the prepared dish in mounds to resemble ‘mountains’ (see photograph). Bake in preheated oven for 10 minutes or until golden and well puffed.

Serve immediately dusted with icing sugar.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.

For more recipes, view our online column, Bakeproof: Austrian baking.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.