Vanilla Soufflé
ID: 0de92637...
A classic, elegant French dessert featuring a light, airy, and fluffy texture with a rich vanilla flavor. These soufflés puff up beautifully in the oven and melt in your mouth, making them the perfect finish to any special meal.
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🍳 Cooking Flow
Prepare the ramekins by brushing with butter in upward strokes and coating with sugar. → Whisk the egg yolks with sugar and flour, temper with hot milk, and cook over medium-low heat until thickened. → Whip egg whites with salt and sugar until stiff peaks form, then gently fold them into the cooled pastry cream. → Fill the ramekins, clean the top edges with your thumb, and bake on a preheated baking sheet at 375°F (190°C) for 25-30 minutes.
Cooking Steps
Brief Cooking Order
Prepare the ramekins by brushing with butter in upward strokes and coating with sugar. → Whisk the egg yolks with sugar and flour, temper with hot milk, and cook over medium-low heat until thickened. → Whip egg whites with salt and sugar until stiff peaks form, then gently fold them into the cooled pastry cream. → Fill the ramekins, clean the top edges with your thumb, and bake on a preheated baking sheet at 375°F (190°C) for 25-30 minutes.
Introduction
A classic, elegant French dessert featuring a light, airy, and fluffy texture with a rich vanilla flavor. These soufflés puff up beautifully in the oven and melt in your mouth, making them the perfect finish to any special meal.
Step 1
Grease 4 ramekins (8 oz / 230 ml capacity each) with softened butter using upward brush strokes.
Step 2
Add sugar to each ramekin, roll it around to coat the bottom and sides completely, then tap out the excess sugar.
Step 3
Separate the 4 large eggs, placing the egg whites in a large clean bowl and the yolks in a saucepan.
Step 4
Pour 1 1/4 cups (300ml) of milk into another small saucepan and place over medium-low heat to bring to a simmer.
Step 5
Add 3 tbsp (45g) of sugar to the egg yolks and whisk to combine, then whisk in 5 tbsp (50g) of flour until smooth.
Ingredients List
Important Notes
Always brush the butter in upward strokes inside the ramekins to help the soufflés rise straight and tall.
Ensure the egg whites are whipped in a completely clean, grease-free bowl to successfully reach stiff peaks.
Let the pastry cream base cool completely to room temperature before folding in the egg whites to prevent them from deflating.
Running your thumb around the inside edge of the filled ramekins prevents the batter from sticking to the rim, ensuring a uniform rise.
Avoid opening the oven door during the first 20 minutes of baking to prevent the soufflés from collapsing.
Soufflés deflate very quickly once removed from the heat, so they must be served immediately.
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