Fluffy Vanilla Soufflé Recipe

Introduction

Fluffy Vanilla Soufflé is a classic French dessert known for its light texture and delicate vanilla flavor. This elegant treat is surprisingly simple to make and sure to impress your guests with its impressive rise and beautiful golden top.

Ingredients

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cream of tartar
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Grease four 6-ounce ramekins and dust them with granulated sugar to prevent sticking.
2. Step 2: Heat the milk in a medium saucepan over medium heat until it begins to steam, then remove from heat.
3. Step 3: In a bowl, whisk the egg yolks with granulated sugar and vanilla extract until the mixture is light and fluffy. Gradually whisk in the flour until smooth.
4. Step 4: Slowly pour the hot milk into the egg yolk mixture while whisking continuously to temper the eggs. Return this mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 2 to 3 minutes. Remove from heat and allow to cool slightly.
5. Step 5: In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
6. Step 6: Gently fold the beaten egg whites into the cooled custard mixture in thirds, taking care not to deflate the meringue.
7. Step 7: Spoon the soufflé mixture evenly into the prepared ramekins, smoothing the tops. Bake in the preheated oven for 15 to 20 minutes, until the soufflés have puffed up and are golden on top.
8. Step 8: Serve immediately, dusted with powdered sugar for a delicate finishing touch.

Tips & Variations

• Use room temperature eggs for better volume and stability in the soufflé.
• For a different flavor, try adding a tablespoon of lemon zest or a splash of almond extract instead of vanilla.
• Be gentle when folding the egg whites to keep the mixture light and airy.
• Make sure your ramekins are well-greased and sugared; this helps the soufflé rise evenly without sticking.

Storage

Soufflés are best enjoyed immediately as they will deflate quickly. If you need to store them, cover the baked soufflés loosely with foil and keep them in the refrigerator for up to 24 hours. To reheat, warm them gently in a 325°F (160°C) oven for about 5 minutes, but note they may not rise again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soufflé mixture in advance?

It’s best to prepare and bake the soufflé mixture right before baking for the best rise and texture. The mixture can lose volume if made too far ahead.

What can I do if my soufflé doesn’t rise?

Ensure your egg whites are beaten to stiff peaks and folded in gently. Also, avoid opening the oven door during baking and use fresh eggs for better results.

Fluffy Vanilla Soufflé Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

This Fluffy Vanilla Soufflé is a classic French dessert featuring airy, golden soufflés infused with pure vanilla essence. Lightly sweetened and perfectly puffed, these individual soufflés are an impressive yet simple treat, baked to perfection and dusted with powdered sugar for an elegant finish.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Soufflé Base

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cream of tartar

Finishing

• Powdered sugar for dusting

Instructions

1. Prepare Ramekins: Preheat your oven to 375°F (190°C). Grease four 6-ounce ramekins and evenly dust them with granulated sugar to prevent sticking and add a slight caramelized crust.
2. Heat Milk: In a medium saucepan, warm the whole milk over medium heat until it is steaming but not boiling. This step prepares the milk for tempering the egg yolks.
3. Mix Egg Yolks: In a separate bowl, vigorously whisk the egg yolks with granulated sugar and pure vanilla extract until the mixture becomes light and fluffy. Gradually incorporate the all-purpose flour, whisking until smooth to avoid lumps.
4. Temper Egg Mixture: Slowly pour the heated milk into the egg yolk mixture while continuously whisking to gently raise the temperature of the eggs. Return this combined mixture back to the saucepan and cook over medium heat, whisking constantly until it thickens into a custard-like consistency, about 2 to 3 minutes. Remove from heat and allow to cool slightly.
5. Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form, creating a stable meringue that will give the soufflé its characteristic fluffiness.
6. Combine Mixtures: Gently fold the whipped egg whites into the slightly cooled custard mixture, taking care to preserve the volume by folding softly to maintain the airy texture.
7. Fill and Bake: Spoon the lightened mixture into the prepared ramekins, smoothing the tops evenly. Place them in the preheated oven and bake for 15-20 minutes until the soufflés rise beautifully and develop a golden-brown top.
8. Serve: Immediately dust the soufflés with powdered sugar and serve at once to enjoy their full puff and delicate texture.

Notes

• Do not open the oven door during baking, as this may cause the soufflés to collapse.
• Serve immediately once out of the oven to enjoy the soufflés at their fluffiest.
• If desired, vanilla bean pods can be used instead of extract for a more intense flavor.
• Ensure egg whites are beaten to stiff peaks for maximum volume and rise.

Keywords: vanilla soufflé, fluffy dessert, classic French dessert, vanilla custard souffle, baked soufflé recipe