Vanilla Soufflé (Print Version)
# Ingredients:
→ Soufflé Base
01 -
4 large eggs, separated
02 -
1 ¼ cups (300ml) milk
03 -
5 tablespoons (50g) all-purpose flour
04 -
3 tablespoons (45g) sugar, for egg yolks
05 -
2 teaspoons (10g) vanilla extract
06 -
1/4 teaspoon (1g) salt
07 -
3 tablespoons (45g) sugar, for egg whites
→ For Coating Ramekins
08 -
Softened butter
09 -
Granulated sugar
→ Topping
10 -
Powdered sugar, for dusting
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and place a baking sheet in the center rack. Generously grease four 8 oz ramekins with softened butter using upward strokes, then sprinkle sugar all over the inside. Tap out the excess and set them aside.
02 -
In a medium saucepan, bring the milk to a simmer. Meanwhile, in another pan, whisk the egg yolks with 3 tablespoons of sugar until pale. Add the flour and mix until smooth.
03 -
Slowly pour about one-third of the hot milk into the yolk mixture, whisking constantly to temper the eggs. Add the remaining milk, return everything to the heat, and cook while stirring for 1–2 minutes until thick. Remove from heat, stir in the vanilla, and transfer to a larger bowl to cool slightly.
04 -
In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining 3 tablespoons of sugar and beat until stiff peaks form.
05 -
Gently fold the whipped egg whites into the cooled yolk mixture in batches, being careful not to deflate the batter. Divide the mixture evenly into the prepared ramekins.
06 -
Place the ramekins on the hot baking sheet and bake for 25–30 minutes, or until puffed and golden on top. Don’t open the oven door early or they might collapse.
07 -
Once baked, dust with powdered sugar and serve immediately while they're still beautifully risen and warm.
# Notes:
01 -
Soufflés are best enjoyed straight from the oven while they’re puffed and warm.
02 -
Make sure your egg whites are whipped to stiff peaks for the best lift.