There’s something magical about a soufflé. It rises to impressive heights, its delicate, airy texture melting in your mouth, and it carries just the right amount of sweetness to make you close your eyes in bliss. A vanilla soufflé is a timeless French dessert that feels fancy but is actually quite approachable when you break it down step by step.
This recipe brings the elegance of a classic French soufflé into your kitchen with simple ingredients and clear instructions. Whether you’re preparing it for a romantic dinner, a family gathering, or just to treat yourself to something special, this vanilla soufflé is sure to impress.
Making soufflé might seem intimidating, but don’t worry! I’ll walk you through each step, sharing helpful tips to ensure yours rises beautifully and has that perfectly soft, custardy center. Once you master this recipe, you’ll feel like a true pastry chef—no fancy culinary degree required!
Why You’ll Love This Recipe
- Light and airy texture – This soufflé is delicate yet rich, with a cloud-like consistency that practically dissolves on your tongue.
- Simple ingredients, elegant result – You don’t need anything fancy—just eggs, sugar, milk, and vanilla—to create something truly special.
- Perfect for special occasions – A soufflé makes any meal feel elegant, whether it’s a dinner party or a cozy night in.
- Customizable – Add a dusting of powdered sugar, drizzle of chocolate sauce, or even a spoonful of fruit compote for a fun twist.
Ingredients You’ll Need
- 2 tablespoons butter (for greasing ramekins)
- ¼ cup granulated sugar (for coating ramekins)
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- ¼ cup granulated sugar (for the soufflé mixture)
- 1 teaspoon pure vanilla extract
- 4 large egg yolks
- 5 large egg whites
- ¼ teaspoon cream of tartar
- 2 tablespoons powdered sugar (for dusting)
How to Make Vanilla Soufflé
Step 1: Prepare the Ramekins
Start by preheating your oven to 375°F (190°C). Soufflés require a steady oven temperature to rise properly.
Grease four 6-ounce ramekins generously with butter, making sure to coat the entire interior. Then, sprinkle a light layer of sugar inside each ramekin, rotating them to ensure the sugar sticks to all sides. This helps the soufflé climb the sides as it bakes.
Step 2: Make the Base
In a medium saucepan, heat the milk over medium heat until it is warm but not boiling. While the milk is heating, melt 3 tablespoons of butter in a separate saucepan over low heat. Add the flour and whisk continuously for about 1 minute until it forms a smooth paste.
Gradually whisk in the warm milk, stirring constantly to create a smooth, thick mixture. Continue to cook for another 1–2 minutes, then remove from heat.
Stir in the vanilla extract and let the mixture cool for about 5 minutes. Once slightly cooled, whisk in the egg yolks, one at a time, ensuring they are fully incorporated. This forms the rich, custard-like base of the soufflé.
Step 3: Whip the Egg Whites
In a clean, dry mixing bowl, beat the egg whites using an electric mixer on medium speed until foamy. Add the cream of tartar, then increase the speed and continue beating. Gradually add the ¼ cup of sugar, one tablespoon at a time, and keep beating until the egg whites form stiff, glossy peaks. This step is crucial for achieving the soufflé’s signature rise.
Step 4: Fold and Combine
Gently fold one-third of the egg whites into the custard mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions. Use a gentle, sweeping motion with a spatula to maintain the airiness of the mixture—avoid overmixing, as this can deflate the batter.
Step 5: Fill and Bake
Spoon the mixture evenly into the prepared ramekins, filling them to just below the rim. Run your thumb around the inside edge of each ramekin—this creates a slight gap between the batter and the dish, helping the soufflé rise straight up.
Place the ramekins on a baking sheet and bake in the preheated oven for 13–15 minutes, or until the soufflés have risen and have a golden top. The center should still have a slight jiggle when gently shaken.
Step 6: Serve Immediately
Soufflés wait for no one! Dust them with powdered sugar and serve immediately while they’re beautifully puffed up and warm. Enjoy as is, or pair with fresh berries, a drizzle of chocolate, or a spoonful of whipped cream.
Helpful Tips
- Use clean equipment – Any grease or residue in the bowl can prevent the egg whites from whipping properly. Make sure your bowl and beaters are clean and dry.
- Fold gently – Be patient when folding the egg whites into the base. A soft, careful motion helps keep the air in the batter, leading to a light, airy soufflé.
- Avoid opening the oven – Sudden temperature changes can cause the soufflé to collapse. Try not to peek until at least 13 minutes have passed.
- Serve immediately – A soufflé begins to deflate quickly after coming out of the oven, so enjoy it while it’s at its peak!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Notes
- Room Temperature Ingredients: Let your eggs sit at room temperature for about 30 minutes before using them. Cold egg whites take longer to whip and may not achieve the right volume.
- Use Fresh Eggs: Fresh eggs whip up better and provide more stability for the soufflé. If possible, use eggs that are only a few days old.
- Preheat the Oven Properly: A consistent oven temperature is crucial. If your oven runs hot or cool, consider using an oven thermometer to ensure accuracy.
- Baking Time May Vary: Depending on your oven and the size of your ramekins, the baking time may be slightly different. Keep an eye on your soufflés starting at the 12-minute mark.
- Make Individual Servings: This recipe is designed for four individual soufflés, but you can also bake it in a larger dish. A single large soufflé will need a longer baking time (about 25–30 minutes).
- Serve with a Side: While delicious on its own, this soufflé pairs beautifully with fresh berries, fruit coulis, whipped cream, or a drizzle of caramel or chocolate sauce.
- Experiment with Flavors: You can add a pinch of cinnamon, nutmeg, or citrus zest for a fun twist on the classic vanilla flavor.
Frequently Asked Questions
Why did my soufflé collapse?
Soufflés naturally deflate a little after being removed from the oven, but if yours collapsed too quickly, it might be due to overmixing the batter, not whipping the egg whites enough, or opening the oven door too soon.
Can I make the batter ahead of time?
It’s best to bake the soufflé immediately after mixing, but you can prepare the custard base a few hours ahead and refrigerate it. Just whip the egg whites and fold them in right before baking.
What’s the best way to serve a soufflé?
Soufflés are best enjoyed fresh from the oven with a light dusting of powdered sugar. You can also add fresh fruit, a drizzle of chocolate, or a side of vanilla ice cream for extra indulgence.
Storage Instructions
Soufflés are meant to be eaten immediately, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. To reheat, warm in a low oven (300°F / 150°C) for 5–7 minutes, though the texture won’t be quite the same.
Related Recipes
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Conclusion
A vanilla soufflé is a dessert that feels fancy but is totally achievable at home. With a few simple ingredients and some careful technique, you can create a light, fluffy masterpiece that’s sure to impress. Whether for a special occasion or a personal treat, this recipe delivers elegance and flavor in every bite.
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Classic Vanilla Soufflé
Description
There’s something magical about a soufflé. It rises to impressive heights, its delicate, airy texture melting in your mouth, and it carries just the right amount of sweetness to make you close your eyes in bliss. A vanilla soufflé is a timeless French dessert that feels fancy but is actually quite approachable when you break it down step by step.
This recipe brings the elegance of a classic French soufflé into your kitchen with simple ingredients and clear instructions. Whether you’re preparing it for a romantic dinner, a family gathering, or just to treat yourself to something special, this vanilla soufflé is sure to impress.
Making soufflé might seem intimidating, but don’t worry! I’ll walk you through each step, sharing helpful tips to ensure yours rises beautifully and has that perfectly soft, custardy center. Once you master this recipe, you’ll feel like a true pastry chef—no fancy culinary degree required!
Ingredients
- 2 tablespoons butter (for greasing ramekins)
- ¼ cup granulated sugar (for coating ramekins)
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- ¼ cup granulated sugar (for the soufflé mixture)
- 1 teaspoon pure vanilla extract
- 4 large egg yolks
- 5 large egg whites
- ¼ teaspoon cream of tartar
- 2 tablespoons powdered sugar (for dusting)
Instructions
Start by preheating your oven to 375°F (190°C). Soufflés require a steady oven temperature to rise properly.
Grease four 6-ounce ramekins generously with butter, making sure to coat the entire interior. Then, sprinkle a light layer of sugar inside each ramekin, rotating them to ensure the sugar sticks to all sides. This helps the soufflé climb the sides as it bakes.
In a medium saucepan, heat the milk over medium heat until it is warm but not boiling. While the milk is heating, melt 3 tablespoons of butter in a separate saucepan over low heat. Add the flour and whisk continuously for about 1 minute until it forms a smooth paste.
Gradually whisk in the warm milk, stirring constantly to create a smooth, thick mixture. Continue to cook for another 1–2 minutes, then remove from heat.
Stir in the vanilla extract and let the mixture cool for about 5 minutes. Once slightly cooled, whisk in the egg yolks, one at a time, ensuring they are fully incorporated. This forms the rich, custard-like base of the soufflé.
In a clean, dry mixing bowl, beat the egg whites using an electric mixer on medium speed until foamy. Add the cream of tartar, then increase the speed and continue beating. Gradually add the ¼ cup of sugar, one tablespoon at a time, and keep beating until the egg whites form stiff, glossy peaks. This step is crucial for achieving the soufflé’s signature rise.
Gently fold one-third of the egg whites into the custard mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions. Use a gentle, sweeping motion with a spatula to maintain the airiness of the mixture—avoid overmixing, as this can deflate the batter.
Spoon the mixture evenly into the prepared ramekins, filling them to just below the rim. Run your thumb around the inside edge of each ramekin—this creates a slight gap between the batter and the dish, helping the soufflé rise straight up.
Place the ramekins on a baking sheet and bake in the preheated oven for 13–15 minutes, or until the soufflés have risen and have a golden top. The center should still have a slight jiggle when gently shaken.
Soufflés wait for no one! Dust them with powdered sugar and serve immediately while they’re beautifully puffed up and warm. Enjoy as is, or pair with fresh berries, a drizzle of chocolate, or a spoonful of whipped cream.
Notes
- Room Temperature Ingredients: Let your eggs sit at room temperature for about 30 minutes before using them. Cold egg whites take longer to whip and may not achieve the right volume.
- Use Fresh Eggs: Fresh eggs whip up better and provide more stability for the soufflé. If possible, use eggs that are only a few days old.
- Preheat the Oven Properly: A consistent oven temperature is crucial. If your oven runs hot or cool, consider using an oven thermometer to ensure accuracy.
- Baking Time May Vary: Depending on your oven and the size of your ramekins, the baking time may be slightly different. Keep an eye on your soufflés starting at the 12-minute mark.
- Make Individual Servings: This recipe is designed for four individual soufflés, but you can also bake it in a larger dish. A single large soufflé will need a longer baking time (about 25–30 minutes).
- Serve with a Side: While delicious on its own, this soufflé pairs beautifully with fresh berries, fruit coulis, whipped cream, or a drizzle of caramel or chocolate sauce.
- Experiment with Flavors: You can add a pinch of cinnamon, nutmeg, or citrus zest for a fun twist on the classic vanilla flavor.