Description
Delightful vanilla souffle emerges as a classic French culinary masterpiece that dances between elegant simplicity and gourmet sophistication. Sweet clouds of whipped perfection promise a heavenly dessert experience you cannot resist.
Ingredients
Scale
Main Ingredients:
- 3 large eggs, separated
- 1 cup whole milk
- 1/2 cup granulated sugar
Dry Ingredients:
- 2 tablespoons all-purpose flour
- 1 pinch of salt
Finishing Ingredients:
- 2 tablespoons unsalted butter (plus extra for greasing)
- 1 teaspoon pure vanilla extract
- Granulated sugar (extra for dusting)
Instructions
- Prepare ramekins by thoroughly coating with softened butter and sprinkling with granulated sugar, ensuring complete coverage to help the souffle rise evenly.
- Create a smooth base by melting butter in a saucepan, whisking in flour until combined, then gradually streaming in milk while continuously stirring to prevent lumps from forming.
- Incorporate rich vanilla flavor into the thickened base mixture, allowing it to cool slightly to prevent scrambling the egg yolks during the next step.
- Whisk egg yolks into the warm vanilla base, blending thoroughly to create a uniform, silky custard-like consistency.
- Separate egg whites into a clean, dry bowl and beat with a pinch of salt, gradually increasing speed until soft, billowy peaks develop.
- Continue whipping egg whites, slowly adding sugar while maintaining a steady rhythm until stiff, glossy peaks form that hold their shape perfectly.
- Gently introduce a small portion of whipped egg whites into the yolk mixture, using a folding technique to lighten the base without deflating the delicate whites.
- Carefully fold remaining egg whites into the mixture, using a gentle, sweeping motion to maintain maximum volume and airiness.
- Distribute the souffle batter evenly into prepared ramekins, filling to just below the rim for optimal rising potential.
- Bake in a preheated 375F (190C) oven for 20-25 minutes, watching for a golden, puffy exterior and slight wobble in the center, then serve immediately for maximum dramatic presentation.
Notes
- Check ramekin preparation by running a buttered finger around the edge to help the souffle rise evenly and prevent sticking.
- Ensure egg whites are at room temperature for maximum volume and smoother folding technique when combining mixtures.
- Use fresh eggs for the most stable and voluminous souffle, separating whites and yolks with extreme care to avoid any yolk contamination.
- Create flavor variations by adding a tablespoon of liqueur, chocolate, or fruit puree to the base mixture for exciting taste twists without compromising the souffle’s delicate structure.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 211
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 130 mg