Vanilla Soufflé Recipe
Light, airy, and delicately scented with vanilla, this classic vanilla soufflé is best enjoyed straight from the oven while it’s beautifully puffed and golden.
Ingredients
- 2 tablespoons unsalted butter (to grease ramekins or oven-safe cups)
- 1/4 cup granulated sugar (for coating the cups and sweetening the mixture)
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/8 teaspoon cream of tartar (or a small pinch of salt)
- Powdered sugar (for dusting)
Instructions
1) Prep the ramekins
- Preheat the oven to 375°F (190°C).
- Grease the inside of ramekins/oven-safe cups with butter.
- Add a little granulated sugar to each cup and rotate to coat the inside evenly. This sugary layer helps the soufflé climb up the sides as it bakes.
2) Make the soufflé base
- In a small saucepan over medium heat, melt 2 tablespoons butter.
- Stir in the flour and cook briefly, mixing until it forms a smooth paste.
- Slowly whisk in the milk, continuing to stir until the mixture becomes thick and lump-free.
- Remove from the heat and let it cool for a minute or two.
- Whisk in the egg yolks and vanilla extract until fully combined.
3) Whip the egg whites
- In a clean, dry mixing bowl, beat the egg whites with cream of tartar (or salt) until soft peaks appear.
- Gradually add the remaining granulated sugar, then continue beating until stiff, glossy peaks form.
4) Fold gently for maximum lift
- Add about one-third of the whipped egg whites into the base and fold gently to lighten it.
- Fold in the remaining whites in two additions, using a spatula and careful motions to keep the mixture airy.
5) Bake
- Spoon the batter into the prepared cups, filling them to the top.
- Level the surface with a spatula.
- Bake for 12–15 minutes, or until the soufflés are well-risen and golden on top.
6) Dust and serve right away
- Remove from the oven and dust with powdered sugar.
- Serve immediately—soufflés naturally begin to deflate soon after baking.
