Fluffy Vanilla Soufflé (Print Version)
# Ingredients:
→ For the Soufflé
01 -
1 teaspoon vanilla extract, preferably pure
02 -
1 cup whole milk
03 -
2 tablespoons flour, plain
04 -
2 tablespoons unsalted butter (plus more for greasing dishes)
05 -
A pinch of salt, optional
06 -
1/2 cup sugar, granulated (reserve extra to dust dishes)
07 -
3 large eggs, separating yolks from whites
# Instructions:
01 -
Switch your oven on and let it heat up to 375°F (190°C). While it preheats, grease the insides of your ramekins with butter. Sprinkle an even layer of sugar into each one and shake out the extra. This small step sets up that golden crust that makes soufflés irresistible!
02 -
In a medium pot on the stove, melt 2 tablespoons of butter over medium heat. Once it's bubbling slightly, whisk in the flour and cook for a minute. It'll smell toasted and nutty. Slowly add the milk in small amounts, whisking as you pour to keep the texture smooth. Stir it until thick enough to coat a spoon, then mix in the vanilla. Set aside to cool for a short while.
03 -
Separate the egg whites into a completely clean bowl (no grease or yolk bits). Then stir the yolks into the cooled base until smooth and pale yellow. Everything should combine without any lumps or streaks.
04 -
Grab your egg whites and toss in a tiny pinch of salt. With a hand mixer or whisk, beat them until they're soft and droopy at the tips when the whisk is lifted. Slowly add the sugar while mixing, and keep going until stiff, glossy peaks stand tall.
05 -
Add one-third of the whipped egg whites to your yolk mixture, using a spatula to gently fold them together delicately. Once that mix feels lighter, carefully fold in the rest without deflating the air. The mixture should feel airy but still well blended with no visible streaks.
06 -
Scoop your fluffy mixture into the prepared dishes, leaving about 1/4 inch at the top. Run your thumb along the upper edge to clear any stray batter, helping it rise smoothly. Arrange ramekins on a baking tray, then pop them in the hot oven. Let them bake for 20-25 minutes until they puff up tall and turn golden brown. Serve immediately while they're still warm and lofty!
# Notes:
01 -
This airy soufflé has a classic vanilla flavor, a wonderfully soft center, and a light, fluffy texture.
02 -
Want a twist? Swap vanilla extract with vanilla bean seeds for added depth.
03 -
Beat egg whites at room temp to get the best volume possible.
04 -
Enjoy it fresh—once out of the oven, a soufflé deflates quickly.