Vanilla Souffle
Delight your taste buds with this exquisite Vanilla Soufflé, a classic French dessert that’s light, airy, and irresistibly elegant. This recipe combines the creamy richness of a vanilla-infused roux with the cloud-like texture of whipped egg whites, creating the perfect balance of sweetness and sophistication. Baked to golden perfection in individual ramekins, these soufflés rise beautifully for a dramatic presentation that will impress any guest. With just 20 minutes of prep time and 15 minutes in the oven, this dessert is as quick as it is impressive. Serve these delicate creations straight from the oven with a dusting of powdered sugar for a melt-in-your-mouth experience that will leave everyone coming back for more. Perfect for dinner parties or a romantic evening, this Vanilla Soufflé recipe is a surefire way to elevate your dessert game.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 6 tablespoons granulated sugar (for ramekins and batter)
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 pieces large egg yolks
- 4 pieces large egg whites
- 0.25 teaspoons cream of tartar
- 1 teaspoon powdered sugar (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and position a rack in the lower third of the oven.
Butter four 6-ounce ramekins thoroughly, ensuring you coat all sides. Sprinkle 1 tablespoon of granulated sugar evenly in each ramekin, then tap out the excess. Set the ramekins aside.
In a small saucepan, warm the milk over medium heat until it's just about to simmer. Remove from heat and set aside.
In another saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk the warm milk into the roux until smooth and thickened, about 2-3 minutes. Remove from heat.
Stir in the vanilla extract and let the mixture cool slightly. Then, whisk in the egg yolks until fully incorporated.
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 3 tablespoons of granulated sugar and continue beating until stiff, glossy peaks form.
Fold one-third of the egg whites into the yolk mixture to lighten it. Gently fold the remaining egg whites in two additions, being careful not to deflate the mixture.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Smooth the tops with a spatula, then run your thumb around the inner rim of each ramekin to help the soufflés rise evenly.
Arrange the ramekins on a baking sheet and bake for 13-15 minutes, or until the soufflés are risen and lightly golden on top. Avoid opening the oven door during baking.
Remove from the oven and dust with powdered sugar if desired. Serve immediately to enjoy the soufflés at their fullest height and fluffiness.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 22.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 90 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
