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Easy Vanilla Soufflé Recipe – Melt-in-Your-Mouth Perfection

A vanilla soufflé is the epitome of elegance and simplicity in the world of desserts. With its delicate, airy texture and rich vanilla flavor, this classic French dessert is perfect for any special occasion or a fancy homemade treat. Though often considered a technical challenge, this recipe breaks it down into simple steps, ensuring a beautifully risen, perfectly golden soufflé every time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • Unsalted butter for greasing the ramekins
  • Granulated sugar for dusting and mixing
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean
  • 3 large eggs separated
  • A pinch of salt

Method
 

Step 1: Prepare the Ramekins
  1. Preheat your oven to 375°F (190°C).
  2. Grease the ramekins with butter and dust them with sugar to help the soufflés rise.
Step 2: Make the Base Mixture
  1. In a saucepan over low heat, melt 2 tablespoons of butter.
  2. Whisk in the flour to create a roux and cook for 1 minute.
  3. Slowly add the milk, whisking continuously until the mixture thickens.
  4. Remove from heat and stir in the vanilla extract. Let it cool slightly.
Step 3: Whisk the Egg Yolks
  1. In a bowl, beat the egg yolks and gradually mix them into the cooled vanilla base.
Step 4: Whip the Egg Whites
  1. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
  2. Gradually add sugar while beating until stiff peaks form.
Step 5: Combine and Bake
  1. Gently fold one-third of the egg whites into the base mixture to lighten it.
  2. Carefully fold in the remaining egg whites without deflating them.
  3. Fill the ramekins about three-quarters full and place them on a baking sheet.
  4. Bake for 20–25 minutes, or until golden and risen.
Step 6: Serve Immediately
  1. Remove from the oven and serve immediately with powdered sugar, fruit compote, or a drizzle of chocolate.

Notes

  • Don’t open the oven while baking – A sudden temperature drop can cause the soufflé to collapse.
  • Serve immediately – Soufflés begin to deflate within minutes after baking.
  • Use room-temperature eggs – This ensures better volume when whipping the egg whites.
  • Grease and sugar your ramekins properly – This allows the soufflé to rise evenly without sticking.
  • Experiment with flavors – Try adding citrus zest, a splash of liqueur, or a pinch of cinnamon for variation.

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