Description
Experience the airy delight of a classic French dessert with this Fluffy Vanilla Soufflé Delight. Perfectly baked to achieve a golden puff, this soufflé combines rich vanilla flavors with a light, tender texture for an elegant treat that’s sure to impress.
Ingredients
Scale
Preparation
- 2 tablespoons unsalted butter (softened, for greasing)
- 1/4 cup granulated sugar (for coating ramekins)
Soufflé Base
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk (warm)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 4 large egg yolks
Egg Whites
- 5 large egg whites
- 1/4 teaspoon cream of tartar
Finishing
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 375°F (190°C). Generously grease 4 to 6 ramekins with softened butter and coat the inside with granulated sugar, tapping out any excess to ensure an even coating that helps soufflés rise properly.
- Make the Roux Base: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste without browning.
- Add Milk and Thicken: Slowly whisk in the warm whole milk until smooth. Continue cooking and whisking for 2 to 3 minutes until the mixture thickens into a creamy consistency.
- Incorporate Sugar and Flavor: Remove the saucepan from heat. Stir in 1/4 cup granulated sugar, salt, pure vanilla extract, and the 4 egg yolks. Mix thoroughly and then allow the mixture to cool slightly to prevent cooking the yolks in the next step.
- Beat Egg Whites: In a clean mixing bowl, beat the 5 egg whites with 1/4 teaspoon cream of tartar until soft peaks form, which will provide the necessary lift in the soufflé.
- Fold Egg Whites Into Base: Gently fold the beaten egg whites into the vanilla base mixture in three batches. Use a careful folding motion to maintain airiness and avoid deflating the whites until no streaks remain.
- Fill Ramekins and Prepare for Baking: Divide the batter evenly among the prepared ramekins, smoothing the tops with a spatula. Run your thumb around the inside edge of each ramekin to create a small indentation; this helps the soufflés rise evenly during baking.
- Bake the Soufflés: Place the ramekins on a baking sheet and bake in the preheated oven for 13 to 15 minutes, or until the soufflés have puffed up and turned a beautiful golden color on top.
- Serve Immediately: Dust the soufflés with powdered sugar right after removing them from the oven and serve immediately, as they will start to deflate quickly.
Notes
- Serve soufflés right away as they begin to deflate quickly after baking.
- For added flavor, serve with a spoonful of whipped cream or fresh berries.
- Be gentle when folding in the egg whites to maintain the airy texture essential for a perfect soufflé.
