Preheat the oven to 350 degrees F.
Butter the inside of 6 ramikins and use the 1/4 cup of sugar to coat the inside of each, making sure to cover all the interior surfaces. Set aside the prepared soufflé dishes.
In a medium saucepan over low-medium heat, bring 1 cup of milk just to steaming. In a separate large bowl, stir together 1/3 cup granulated sugar, egg yolks, 1/3 cup flour, and the remaining 1/3 cup milk until it forms a smooth batter.
Slowly whisk 1/3 of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened, for about 1 minute. Stir the butter into the mixture and allow it to cool at room temperature for 10 minutes. Stir in the vanilla extract.
In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites on medium high speed until they become just foamy, and then add the remaining 2 tablespoons sugar. Continue whisking the egg whites on high speed until they hold stiff glossy peaks and can hold when turned upside down on the whisk.
Gently fold 1/3 of the egg whites into the vanilla batter mixture, then carefully fold in the remaining whipped egg whites. Be careful not to overmix, a few streaks are better than deflated egg whties.
Spoon the soufflé mixture into the prepared dishes and bake for 25 to 30 minutes or until the soufflé has risen with a crusty exterior. Serve the soufflé with a dusting powdered sugar.
• Separate the egg whites from the yolks and set aside until ready to whisk. • Boil milk in a medium saucepan. • In another pan, mix the egg yolks with the sugar until lightly browned. Add flour and whisk to combine. • Pour about 1/3 of hot milk over the egg yolk mixture and stir. • Add the rest of the milk and return to a low heat (6/9 on the stove). Stir constantly until thickened.
Perfect risen Vanilla Souffle!
Prep time: 15 min | Cook time: 14 min
Total time: 29 min | Yield: 3 ramekins ( 150 ml )
Egg Yolks : 2
Caster Sugar : 2 tbsp + 2 and 1/2 tbsp + for coating ramekins
All Purpose Flour / Maida : 1 tbsp
Milk : 1/2 cup
Butter : 1 tbsp + for brushing ramekins
1)Whisk egg yolks with 2 tbsp sugar until pale in colour. Mix in the flour.
2) Bring the milk and butter to a simmer ( just when it starts bubbling around the edges ) in a sauce pan. Add some hot milk slowly to the egg mixture, while whisking continuously (This is called tempering the eggs. This is done to slowly raise the temperature of eggs without scrambling them ).
3) Now pour the egg mix back to the sauce pan and place it on low heat, stirring all the time.
4) The mixture will thicken like a custard ( as shown below ). Remove it from the heat and add the vanilla essence. Mix well and transfer to a separate bowl to cool completely to room temperature.
5) Meanwhile, preheat the oven at 190 C for 10 minutes.
Now, lets ready the ramekins. Brush the insides of the ramekins with softened butter. Use a pastry brush and do upward strokes which will help the souffle rise evenly. Coat with caster sugar and place it in the refrigerator until ready to use.
Take egg whites in a clean and dry bowl.
6) Whip the egg whites until it is foamy. With mixer running on medium speed, slowly add in the remaining 2 and 1/2 tbsp caster sugar. Increase the speed to high and whip until stiff peaks.
Add about 1/3 rd of the whipped egg whites to the cooled down custard and whisk to loosen it up.
7) Now add the loosened custard to the whipped egg whites and FOLD gently with a spatula until everything is mixed evenly ( remember to fold carefully without knocking out too much air ).
8) Fill the ramekins until they are 3/4 th full. Tap them gently so that they fill out evenly. Then fill them to the rim. Scrape off the excess with an offset spatula / knife. Run a clean cloth / finger around the edges as shown in the picture below.
Bake in a preheated oven at 190 C in the middle rack for 13 to 15 minutes or until fully risen and the top is golden brown.
Serve immediately. Optionally, you can dust the top with powdered sugar just before serving.
There you have it, a classic Vanilla Souffle perfectly done!!
Recipe reference: Eugenie Kitchen and Gordon Ramsay
1) Always serve the souffles immediately, right out of the oven.
2) If you don't have a hand beater, you can definitely use a whisk to make this recipe. It will take a little time longer, but the results will be the same - you will get a perfect souffle, no matter what.
3) Do check out the tips at the beginning of the post.
If you loved this souffle, then most definitely you will also love our Creme Caramel
Love love love this Souffle! Every guest will have room for this decadent dessert. BTW I serve them with Grand Marnier whip cream.
@monique57. "Lite Cool Whip"? Really? How can your review be taken seriously?
So happy to have found this recipe from the Four Seasons Boston, as I was an employee of that hotel in 1985 and a huge fan of souffles. I made these for valentine's day and my family loved, loved, loved them. Turned out perfectly, except I felt that they cooked rather quickly. All of a sudden I could smell them. So I jumped up and opened the oven door to see the tops looking very brown. I exclaimed "Oh NO, they're burnt" My husband reassured me they would be delicious anyways. The tops were brown but they were not over done on the inside. I looked at the timer and it had about a minute left of the 20 minutes. I was afraid I had the oven temp up to high, but it was on 400 degrees. My oven must be off on temp. I am going to make again and freeze and then see how the souffle turns out. Creme anglaise was delicious too. Thank you Epicurious
I made this recipe again last night and it is just amazing. I made it just as the written and it just comes out unbelievable every time. The blend of the creme anglaise and the sweet orange with the souffle is perfect. It is not time consuming and comes out impressive for guests. If you are trying to plan a formal meal and looking to get dessert made ahead of time I've also made this and then stuck the souffles in the freezer. Yes, the freezer. Then take them right out and put them into the oven. This works as well.
I have made this recipe many, many times since finding it here almost four years ago. I have always made it as written, to great results (OK, I don't have orange oil, I just use Grand Marnier). Since I'm usually only making it for my family of 4, I bake four on one night, then refrigerate the remaining base, along with the other 4 egg whites. The next day, I let the base warm to room temp and whip the egg whites and we have 4 more freshly baked soufflés. I don't think they taste nearly as good warmed up as fresh from the oven. And, I don't make the anglaise sauce. I simply melt vanilla ice cream and mix it with some Grand Marnier - YUM!!
This recipe has never failed me! I have cooked these soufflés with the Creme Anglaise sauce many times, always with rave reviews! As the recipe makes 8, I started to freeze the uncooked soufflés. I fully defrost them for around 40 minutes and then cook them as normal. Yes, they turn out just as good! I also freeze the sauce. After defrosting the sauce, I heat it using a steamer over a pan of simmering water but don't let the bottom of the steamer touch the water! The sauce heats in the time it takes to cook the soufflés.
The souffles were simple delicious! I doubled the recipe and made them yesterday for 14. A couple of notes. First, I used the ramekins from Pier One Imports and they are not 1 cup each. They are 3/4 cup, so I obviously had extra souffle batter and froze a big one for later. If you have the same ramekins , this recipe would definitely yield at 10 servings. Second, doubling the recipe was easy by I can tell you 16 egg whites in a kitchen aid standing mixer is the absolute maximum. I used the whisk attachment and it was perfect. Because I needed to make them in advance, I made the souffles early in the day and froze them. Took them out of the freezer at 7PM and let them sit on the counter until 10PM before baking and they honestly did fine and tasted great. I'm sure they would have risen higher if I had baked them immediately, but once you pour the Creme Anglaise in, its not like you notice the height much. As for the Creme Anglaise, I used the 1998 recipe on this site and it was perfection. Since I knew my guests loved this sauce, I quadrupled the sauce recipe with no problems (just longer cooking time) and I didn't have a drop left.I would totally plan on a 1/4 cup of sauce per person if they are sauce lovers. I don't know if it was government food safe, but I used the 100% Orange Essential Oil from Vitamin Shoppe and was glad I did. It needed the extra orange punch to balance off that flour roux. I was a bit intimidated by the recipe but if you follow the directions, its pretty easy!
This recipe was so delicious. I did not use the recipe for creme anglaise given here. However, the recipe for the souffle is the best I've had ! You must give it a try!
This is by far one of THE BEST desserts I have EVER made. My guests were deliriously happy.
Made these souffles for dessert on Christmas. They were very good and everyone was impressed. My first time making a souffle too. I made the base the day before and refridgerated it over night. I pulled it out a few hours before baking to let it come up to room temp. I beat the egg whites and folded them into the base and put them in some smaller 4 oz ramekins. Bigger ramekins just seemed to large a serving for this dessert. Souffles rose perfectly and I served them with some scratch made creme anglaise and some 150th anniversary Grand Marnier for my guests to sip on while eating this. It was perfect. Great & simple recipe that I will surely make again.
5+ forks! This was sublime, exquisite, absolutely Delicious. Probably the best Souffle I've ever HAD or made! I omitted the orange oil, up-ed the Gran Marnier to 4 T, decreased the sugar for the whites to 3/4 C and served it with Lite Cool Whip and berries ont the side (thought the Cream Anglaise would be delicious- but too many calories!) Definitely a 'Keeper' and so easy to prepare in advance, freeze and have on hand when needed!
You can make most souffle's in advance and the freeze them. pop them in the oven when everyone sits down for dinner!
Does anyone know where I can find the "make ahead" option? Can this recipe be PARTIALLY made ahead? (Don't want to be too long in the kitchen during a dinner party). Thanks!
I made this last night for Valentine's Day - without the Creme Anglaise - and it was positively, divinely, delicious. I halved the recipe (used four yolks and four whites) and had enough to make three souffles (I was OK sharing that third one!). I did not have whole milk so I did a hybrid mixture of my fiance's omega-3 smart milk and some heavy whipping cream and that worked out just fine. Timing-wise, next time I will beat the egg whites first, mix the yolks/vanilla/etc. second and that way I can make the roux and do all the mixing steps at the end. Seems like it will save me time moving around the kitchen like a madwoman. I also did not have orange oil so added slightly more vanilla to compensate. Again, worked out just fine.
Does anyone know if I can halve this recipe successfully?
I made this for New Year's Eve. It was my first souffle and it was perfect. I will make it again next year.
Frequent souffle eater, sometimes my own. I haven't used the roux approach which seems to push this to a somewhat heavier mix than I'm looking for. Great flavor.
I've been making this souffle for years. This year I used half the sugar (and accidentally added it to the egg yolks, whoops) and it turned out even better!
Made as is with xtra grand marnier, and it was delicious. Would highly reccomend.
The recipe was very useful. However, I wanted to edit it for my own use. I entered my "notes" but the web site made it virtually impossible to access the notes from my files -OR anywhere. What I'm looking for is notations that let me go to my recipe file and (from there) see my edits, Please advise!!
Very easy & very good, would reccomend trying.
This was my husband and my very first time ever making souffle and it was perfect and delicious!! We have definitely saved it as one to be made again! We shortened the recipe since we didn't have 8 ramekins and it was still great. We actually had a Grand Marnier souffle at the Eiffel Tower restaurant in Vegas on our honeymoon and have been searching for a recipe that came close- this one may have topped it.
Delicious, a lot of steps, definitely not something I would want to do when having a dinner party. I ended up with 10 servings. I will try the suggestion of reheating them tomorrow. I will make them again, but try the make ahead suggestion.
Perfect - I've made it with Grand Marnier and made it with Cointreau (more orange flavor) and with a combo - any way it was great. I've never used orange oil, but I've always grated a bit of orange zest into my creme anglaise (actually, I've done that for years when using it as a sauce for fresh berries, pound cake, etc.)
I've made this recipe dozens of times all with great success. I've never had the souffle "fall." I highly recommend it.
CLASSIC FRENCH VANILLA SOUFFLÉ
Coat the Soufflé Dish:
Butter a large soufflé dish and sprinkle in 1/4 cup of granulated sugar, tilting the dish to make sure the entire interior surface is covered.
Set aside the prepared soufflé dish.
Make the Soufflé:
Bring 1 cup of the milk to just steaming in a medium saucepan set over low-medium heat.
In a bowl, stir together 1/3 cup granulated sugar, 1/3 cup all-purpose flour, and the remaining 1/3 cup milk until it forms a smooth batter.
Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth.
Add the tempered batter back to the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened, for about 1 minute.
Stir the butter into the mixture until combined.
Allow batter to cool at room temperature for 10 minutes, then stir in the vanilla extract.
In a separate bowl, beat the egg whites on medium-high speed until they become foamy, and then add the remaining 2 tablespoons sugar. Continue beating the egg whites on high speed until they hold stiff, glossy peaks.
Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites. The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes (or you can bake it right away).
Bake for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen and has a crusty exterior.
Serve the soufflé with a dusting of powdered sugar and a few plump berries, if desired.
Don’t skip coating the soufflé dishes, as this is one of the most important steps. If you skip this step, you run the risk of the batter sticking to the sides of the ramekin and the soufflé won’t rise properly.
Note: Heat the oven to 350 degrees F. for 30 minutes. It is important to heat quite long because the oven's mass will help stabilize the temperature when you open the door. This makes a better environment for a soufflé. Soufflés also like heat rising from the bottom, so if you have a choice, heat with the lower element.
Pour the cream into a 9x6-inch or 11x7-inch oven-safe dish. Add the vanilla sugar and lemon zest. Stir a bit with a fork so everything is evenly distributed. Put it someplace that will warm the cream a little. You can put it in the heating oven for a few minutes, but take it out after a few minutes, before it boils or burns.
Place the egg whites in a very clean mixing bowl. Start mixing them on medium speed. As soon as they show a little foam, sprinkle the cream of tartar and dash salt over them and keep mixing.
When they form soft peaks, but still look a little gray, sprinkle the confectioners' sugar over them slowly and keep beating until they are stiff and glossy.
In a separate small bowl, take 2 or 3 tablespoons of the meringue and mix it with the egg yolks and vanilla. This loosens the egg yolks and makes them easier to fold into the rest of the meringue.
Pour the egg yolk mixture down the side of the bowl with the meringue. Sift the cake flour on top.
Fold the meringue into these ingredients until a homogeneous, fluffy, light-yellow batter is formed.
Scoop the batter into the pan with the whipping cream. Working quickly, form three peaks with a spatula for the traditional shape. Make the troughs between the peaks as deep as you can, because it does run together a bit in the oven.
Place it quickly in the oven and bake for 12 to 15 minutes. Do not bake longer because it can fall and become dry. It is perfect when it is very moist on the inside and golden brown on the outside.
Remove gently from oven, sprinkle a little confectioners' sugar over the peaks and present the whole dessert to the table at once.
To serve, portion out with two spoons (like serving salad) and scoop a little of the cream around the edges of your guest's plate. You may also want to serve this with fruit sauce or fresh fruit.
Vanilla Souffle | Dessert Recipe From France | The Foodie
Vanilla souffle! One of the best desserts to have ever come out of the foodie heartland of France, vanilla souffle is as humble as it tastes delicious. Follow Chef Harsh Garg as he takes you on a flavourful spin of France with this super awesome recipe. Try it in your kitchen today & well, thank us later!
Ingredients required to make Vanilla Souffle:
4 large eggs, separated
300ml milk, hot
90g caster sugar, divided (45g for egg yolks, 45g for egg whites)
10g vanilla extract
2 tbsp softened butter
1 tbsp caster sugar, for ramekins
1 tbsp icing sugar, for garnish
How to make Vanilla Souffle:
1) Preheat the oven to 190 degrees. Place a baking sheet in the oven.
2) Brush a light layer of butter into the ramekins. Make sure the strokes are upwards from the bottom of the ramekin. This will ensure that the souffle rises evenly. Add in some caster sugar and turn the ramekins to get an even coating of sugar inside. Pour out any excess sugar. Set ramekins aside away from any heat source.
3) Heat up milk in a microwave safe bowl. Do not let it boil, we only need it to be hot.
4) In a saucepan, mix together the egg yolks and sugar. Combine until fully mixed and slightly pale. Add in the flour and combine.
5) Add a third of the hot milk and stir until smooth and combined. Add the remaining milk and stir until smooth. Bring the saucepan back to the heat and bring the mixture to a boil. Keep stirring until thickened and then remove from heat.
6) Add in the vanilla extract and stir well to combine.
7) In a large bowl, whisk the egg whites and a pinch of salt until soft peaks form. Then gradually add the caster sugar while whisking to make French meringue.
8) Add one third of the meringue to the white sauce and fold it carefully until combined. Then add the sauce mixture to the remaining meringue and stir until combined.
9) Spoon the mixture into the ramekins until they are 3/4 full. Run a finger along the inside of the rim to make sure it&rsquos smooth and even. This will ensure the souffle rises straight up.
10) Bake for 25-30 minutes or until well risen and browned on top. Remove from the oven and dust with icing sugar. Serve immediately.
- 2 large egg yolks, lightly beaten
- 1 cup whole milk
- 2 ½ tablespoons sugar
- 1 teaspoon vanilla extract
- Dash of salt
- Cooking spray
- 1 tablespoon sugar
- 3 large egg yolks, lightly beaten
- 3 tablespoons all-purpose flour
- ⅔ cup 2% reduced-fat milk
- ¼ cup sugar
- 1 tablespoon butter
- 3 tablespoons Grand Marnier (orange-flavored liqueur)
- 2 teaspoons vanilla extract
- 5 large egg whites
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 2 tablespoons sugar
To prepare sauce, place 2 egg yolks in a medium bowl. Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat heat to 180° or until tiny bubbles form around edge (do not boil).
Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk. Return mixture to pan cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla and dash of salt. Pour into a glass bowl cover and chill.
To prepare soufflé, coat a 1 1/2-quart soufflé dish with cooking spray sprinkle with 1 tablespoon sugar.
Place 3 egg yolks in a medium bowl set aside. Place flour in a small, heavy saucepan gradually add 2% milk, stirring with a whisk. Stir in 1/4 cup sugar add butter. Cook over medium heat until thick (about 5 minutes), stirring constantly. Gradually add hot milk mixture to 3 egg yolks, stirring constantly with a whisk. Return mixture to pan cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Stir in liqueur and 2 teaspoons vanilla cook 1 minute, stirring constantly. Remove from heat.
Place egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture gently fold in remaining egg white mixture.
Spoon into prepared soufflé dish. Place soufflé dish in a 9-inch square baking pan add hot water to pan to a depth of 1 inch. Bake at 375° for 30 minutes or until puffy and set. Spoon about 3 tablespoons sauce over each serving. Serve immediately.
For Souffle: You will need a collar for a full recipe. Butter and dust with confectioner's sugar, a 1 1/2 quart souffle dish. Set dish aside.
Pour melted butter in a sauce pan. Add unsifted flour and dissolve. Add first measure of sugar. Cook, stirring constantly, until bubbling. Remove from heat and gradually blend in milk or half and half. Add grated orange peel and grated lemon peel Stirring constantly, bring to a vigorous boil on high heat.
Remove from heat. At this time, you can cover and chill sauce until the next day if you like. Reheat when ready to complete and continue.
Stir in Grand Marnier. Add yolks.
With an electric mixer, whip on high speed the egg whites with cream of tartar until the egg whites hold a stiff peak when lifted. Continue at high speed and gradually add remaining sugar, beating until short, distinct peaks form when beater is lifted. Stir about 1/3rd of the egg whites into the sauce, then gently gently fold the sauce into the remaining whites.
Pour souffle mixture into the prepared dish Bake uncovered on a low rack in a 375 degrees F oven OR a 350 degrees F oven if your oven cooks hot. Bake 35 - 40 minutes for a souffle with a saucy center.
After 25 minutes with the souffle in the oven, quickly open seam of foil collar and pull it off so that part of the souffle will brown evenly. (You will NOT need a collar for 1/2 recipe) Spoon out of souffle dish and serve at once with Creme Anglaise Sauce (below) or sweetened whipped cream. You may serve a flavored whipped cream with small amount of Grand Marnier added to it.
Creme Anglaise Sauce: Add milk to the vanilla bean or the vanilla extract in a 3 qt. enameled sauce pan. Bring to a boil and immediately remove from heat. Cover and set aside.
Beat the egg yolks and sugar with a wire whisk or a rotary beater or an electric mixer. (A copper bowl is good if you are using a whisk). Beat until they are thick enough to form a slowly dissolving ribbon when the beater is lifted.
Remove the vanilla bean from the milk and pour the hot milk very gradually into the yolks, whisking all the while. Return the mixture to the saucepan and stir over LOW heat until the Creme Anglaise thickens lightly. DO NOT LET IT COME NEAR A BOIL OR IT WILL CURDLE. Pour Creme Anglaise into a bowl and cool to room temperature. Then, cover tightly and refrigerate until ready to serve.
- 1 tablespoon butter, melted
- 1 tablespoon white sugar
- 5 teaspoons butter, melted
- 5 teaspoons all-purpose flour
- ¼ cup cold milk
- 2 egg yolks
- 1 teaspoon freshly grated orange zest
- 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
- ⅛ teaspoon vanilla extract
- 2 egg whites
- ¼ cup white sugar, divided
Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla mix until smooth.
Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
- Butter, softened
- Granulated sugar
- ½ cup half-and-half or whole milk
- 1 vanilla bean
- ¼ cup butter
- ⅓ cup all-purpose flour
- 8 egg yolks, lightly beaten
- 3 cups assorted fresh fruit, such as strawberries, blackberries, and/or blueberries
- 3 tablespoons granulated sugar
- 10 egg whites
- 1 teaspoon vanilla
- ½ cup granulated sugar
- Powdered sugar
Butter the sides of a 6-quart slow cooker. Sprinkle with granulated sugar. Turn over to remove any excess sugar.
In a small saucepan heat half-and-half and vanilla bean until bubbles form at edge of saucepan. Remove from heat. Remove vanilla bean let cool for 5 minutes. Using a paring knife, split vanilla bean lengthwise. Scrape out seeds. Stir seeds into half-in-half.
In another small saucepan melt the 1/4 cup butter. Stir in flour. Add half-and-half mixture. Cook over medium heat until thickened and bubbly, whisking constantly. Remove from heat (mixture will be thick). Gradually whisk into the egg yolks set aside. Let cool about 30 minutes.
Meanwhile, in a bowl combine fruit and the 3 tablespoons sugar. Cover and chill until ready to serve.
In a bowl beat egg whites and vanilla with a mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on medium-high until stiff peaks form (tips stand straight). Fold about 2 cups of the egg white mixture into the egg yolk mixture to lighten. Gently fold the egg yolk mixture into the egg white mixture until combined. Spoon into the prepared cooker.
Cover and cook on high for 1 1/4 to 1 1/2 hours or until a knife inserted into the center comes out clean. Dust with powdered sugar. Serve immediately with fruit.