Austrian Baked Soufflé Dumplings

Ingredients

• 6 whole large eggs, separated
• 40 g granulated sugar
• 30 g all-purpose flour
• ½ tsp vanilla extract
• 2 tbsp unsalted butter
• ¼ tsp kosher salt
• 400 ml whole milk
• ½ whole vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 3 whole egg yolks
• 45 g granulated sugar
• 15 g cornstarch
• 1 tbsp unsalted butter
• ⅛ tsp kosher salt
• 1 tbsp powdered sugar

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Brush a 9 x 13-inch baking dish generously with 2 tablespoons of softened unsalted butter, coating the bottom and sides evenly — this prevents the delicate nockerl from sticking.

2. 2

   Separate 6 large eggs, placing the yolks in one bowl and the whites in another clean, dry bowl. Whisk the 3 egg yolks that you'll use for the sauce together with 45 grams of granulated sugar in a small bowl until pale and slightly thickened, about 1 minute. Set aside.

3. 3

   For the nockerl base, whisk the 6 egg whites with a pinch of salt (0.25 teaspoon) using an electric mixer on medium-high speed. When they reach soft peaks (the tips curl over when you lift the beaters), gradually sprinkle in 40 grams of granulated sugar while continuing to beat. Keep whisking until stiff, glossy peaks form — the whites should be thick and hold their shape when you lift the beaters straight up. This takes about 4-5 minutes total.

4. 4

   Sift 30 grams of all-purpose flour directly over the whipped egg whites. Add 0.5 teaspoon of vanilla extract. Using a rubber spatula, gently fold the flour and vanilla into the whites with 12-15 slow, deliberate strokes — fold from the bottom of the bowl up and over, rotating the bowl slightly with each fold. Stop as soon as the flour disappears; overfolding deflates the whites and creates dense nockerl instead of fluffy ones.

5. 5

   Pour 400 milliliters of whole milk into a medium saucepan. If using a fresh vanilla bean, split it lengthwise with a sharp knife and scrape the tiny black seeds into the milk, then add the pod halves too — this infuses deep vanilla flavor. Set the pan over medium heat and warm the milk until small bubbles form around the edges, about 4-5 minutes. Do not boil. If using vanilla extract instead, you'll add it later. Remove from heat and let steep for 5 minutes if using the whole bean.

6. 6

   While the milk warms, whisk together the reserved egg yolk mixture (3 yolks beaten with 45 grams sugar), 15 grams of cornstarch, and 0.125 teaspoon of salt in a small bowl until smooth. This prevents lumps in your sauce.

7. 7

   Remove the vanilla pod pieces from the warm milk if you used them. While whisking constantly, slowly pour about one-quarter of the hot milk into the egg yolk mixture — this tempers the yolks so they cook gradually and don't scramble. Pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking continuously.

8. 8

   Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the sauce thickens and coats the back of the spoon — when you draw your finger across the coated spoon, it leaves a clean line. This takes 3-4 minutes. The sauce should reach 160°F (71°C) on an instant-read thermometer for food safety. Stir in 1 tablespoon of unsalted butter until melted. If using vanilla extract instead of the bean, stir it in now. Pour the sauce into a serving dish and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Set aside and keep warm.

9. 9

   Using two large spoons, carefully divide the egg white mixture into 3 equal mounds and gently place them in the buttered baking dish, spacing them evenly so they don't touch — the soufflé needs room to rise. Wet the spoons between each nockerl so they don't stick.

10. 10

    Slide the baking dish into the preheated 350°F oven. Bake for 14-17 minutes until the nockerl are puffed, pale golden on top, and slightly jiggly in the very center when you gently shake the dish — they should look like three delicate clouds. The centers will set as they cool slightly. If they're browning too fast, tent loosely with foil.

11. 11

    Remove the baking dish from the oven and dust the warm nockerl lightly with 1 tablespoon of powdered sugar, letting it drift over them like snow. Divide the vanilla sauce among four shallow bowls or plates, then carefully transfer one nockerl to each bowl using a wide spatula, creating a dramatic presentation with the nockerl nestled in the sauce. Serve immediately while the nockerl are still warm and billowing — they deflate slightly as they cool, which is normal.

Tools you’ll need

• 9 x 13-inch baking dish
• electric mixer with whisk attachment
• rubber spatula
• fine-mesh sieve or flour sifter
• small mixing bowls
• medium saucepan
• wooden spoon
• instant-read thermometer
• whisk
• two large spoons
• wide spatula

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