Jacksonville chef Matthew Medure’s highly coveted souffles use seasonal ingredients. Favorite varieties include vanilla bean, chocolate and peanut butter. Photography by Sterling Tucker

THE PERFECT SOUFFLE

Serves 4

• 3/4 cup plus 2 tablespoons all-purpose flour
• 4 ounces (1 stick) unsalted butter, softened, plus 2 ounces for ramekins
• 2 cups whole milk
• 1/3 cup granulated sugar, plus 1/4 cup for ramekins
• 1 1/2 teaspoons kosher salt
• 2 teaspoons vanilla extract
• 6 eggs, separated

PREPARATION: Combine flour and 4 ounces butter in a large bowl. Mix with hands until it forms a thick paste, about the texture of Play-Doh. Bring milk to a boil over medium-high heat. Whisk butter-flour mixture into boiling milk and stir until combined. Transfer mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until cool.

Once mixture has released steam and bowl is no longer hot to the touch (about 15 minutes), add egg yolks one by one, making sure each yolk is incorporated before adding the next. Transfer mixture to a large bowl and set aside.

Thoroughly clean and dry stand mixer bowl. Add egg whites to stand mixer bowl. Using the whisk attachment, whip egg whites on high speed just until they reach stiff peaks. Using a spatula, gently fold egg whites into souffle base mixture, a third at a time. Place souffle base in refrigerator until ready to bake.

Heat oven to 400 degrees. Using a pastry brush, butter ramekins and dust with sugar. Fill ramekins just to the inner fill line and bake for approximately 18 minutes. Remove from oven and serve immediately.

VANILLA BEAN CREME ANGLAISE

Serves 4

• 1 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1/2 vanilla bean
• 5 egg yolks
• Pinch kosher salt

PREPARATION: Pour milk into a medium long handled pot. Using a paring knife, cut vanilla bean lengthwise and scrape the center to release seeds. Add seeds to milk and bring to a boil over medium-high heat.

As the milk is coming to a boil, combine egg yolks, sugar and salt in a medium bowl and whisk until thoroughly combined.

Temper the hot milk into the egg mixture by slowly pouring the milk into the bowl while whisking.

Pour mixture back into medium pot. Cook over medium-low heat, stirring constantly, until creme anglaise is thick enough to hold a line on a wooden spoon. Strain into a bowl and chill over an ice bath. Serve in a small pitcher alongside souffle.

Read the full story about Chef Matthew Medure

Enjoy another great recipe by chef medure: Torched scallops and Shishito peppers