Description
This French Vanilla Soufflé is a light and elegant dessert with a delicate golden top, airy texture, and rich vanilla flavor. The soft creamy center and crisp top create a beautiful contrast, making it perfect for dinner parties, holidays, or special occasions.
Ingredients
- 3/4 cup whole milk
- 3 tablespoons granulated sugar, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 4 large egg whites
- 1 pinch salt
- 2 tablespoons softened butter, for greasing ramekins
- 2 tablespoons granulated sugar, for coating ramekins
- Powdered sugar, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Generously grease four 6-ounce ramekins with softened butter using upward brush strokes, then coat the inside with granulated sugar.
- Heat the milk in a small saucepan over medium heat until steaming but not boiling.
- In a bowl, whisk the egg yolks with 2 tablespoons of sugar until pale and creamy.
- Add the flour and whisk until smooth.
- Slowly pour the hot milk into the egg yolk mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat for 2 to 3 minutes, whisking constantly until thickened.
- Remove from heat and stir in the vanilla extract. Let cool slightly.
- In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add the remaining tablespoon of sugar and continue beating until stiff glossy peaks form.
- Fold one-third of the whipped egg whites into the vanilla base to lighten it.
- Gently fold in the remaining egg whites in two batches without deflating the mixture.
- Divide the batter evenly among the prepared ramekins.
- Run your thumb around the inside rim of each ramekin to encourage an even rise.
- Place the ramekins on a baking tray and bake for 15 to 18 minutes until puffed and golden brown.
- Dust lightly with powdered sugar and serve immediately.
Notes
- Do not open the oven door while the soufflés are baking.
- Vanilla bean paste can be used for a richer vanilla flavor.
- Fresh citrus zest or almond extract adds delicious variation.
- Soufflés are best served immediately after baking.
- Use completely clean bowls when whipping egg whites for maximum volume.
- Upward butter strokes in the ramekins help guide the soufflé upward.
- Serve with berries, whipped cream, or vanilla gelato for an elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 190
- Sugar: 16g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 165mg
