Description
This Fluffy Vanilla Soufflé Delight is a classic French dessert that’s light, airy, and bursting with rich vanilla flavor. Perfectly puffed and golden, these individual soufflés are a stunning treat to serve at dinner parties or to impress family on special occasions. With a delicate balance of sweetened egg whites and a creamy vanilla custard base, this soufflé is both elegant and approachable for home bakers.
Ingredients
Scale
Soufflé Base
- 2 tablespoons unsalted butter (plus more for greasing)
- ¼ cup granulated sugar (plus extra for coating ramekins)
- 3 large eggs, separated
- 2 tablespoons all-purpose flour
- ¾ cup whole milk
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cream of tartar
- Powdered sugar for dusting
Instructions
- Prepare the Ramekins: Preheat the oven to 375°F (190°C). Generously butter four 6-ounce ramekins and coat the insides with granulated sugar, tapping out any excess. Arrange the ramekins on a baking sheet to prepare for baking.
- Make the Vanilla Base: In a small saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the milk until the mixture is smooth and thickens, about 2 to 3 minutes. Remove from heat and stir in salt and vanilla extract. Let the mixture cool slightly.
- Combine Egg Yolks: In a large bowl, whisk the egg yolks. Slowly add the slightly cooled milk mixture, whisking constantly to achieve a smooth batter.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add ¼ cup granulated sugar and continue beating until stiff, glossy peaks develop.
- Fold Mixtures: Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining egg whites, ensuring not to deflate the airy texture.
- Fill and Shape: Divide the batter evenly among the prepared ramekins, smoothing the tops. Run your thumb around the edge of each ramekin to help the soufflés rise evenly during baking.
- Bake: Place the baking sheet with ramekins in the preheated oven and bake for 15 to 17 minutes until the soufflés have puffed up and are golden on top. Avoid opening the oven during baking to prevent deflation.
- Serve Immediately: Once baked, dust the soufflés with powdered sugar and serve immediately for the best texture and presentation.
Notes
- For extra flavor, serve with a spoonful of whipped cream or fresh berries.
- Use room temperature egg whites for better volume and stability when beaten.
- Soufflés are best enjoyed immediately out of the oven before they begin to deflate.
