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Fluffy vanilla soufflé recipe with powdered sugar

admin 2 min read

Vanilla Soufflé Recipe

Light, airy, and delicately sweet, this vanilla soufflé is a classic dessert that’s impressive yet simple enough to make at home.

Ingredients

  • 2 tablespoons unsalted butter (for greasing ramekins or baking cups)
  • 1/4 cup granulated sugar (for coating and for the batter)
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 1/8 teaspoon cream of tartar, or a small pinch of salt
  • Powdered sugar, for dusting

Instructions

1. Prepare the Ramekins

  1. Preheat your oven to 375°F (190°C).
  2. Generously butter the insides of your oven-safe cups or ramekins.
  3. Sprinkle a bit of granulated sugar inside each, rotating to coat the sides and bottom. Tap out any excess.
    • This sugary coating helps the soufflés climb the sides and rise evenly.

2. Make the Vanilla Base

  1. In a small saucepan over medium heat, melt 2 tablespoons of butter.
  2. Add the flour and whisk to form a smooth paste (a roux). Cook for about 1 minute, stirring constantly.
  3. Slowly pour in the milk while whisking, ensuring no lumps form.
  4. Continue cooking and stirring until the mixture thickens and becomes smooth, then remove from the heat.
  5. Let the mixture cool slightly.
  6. Whisk in the egg yolks and vanilla extract until fully combined. Set aside.

3. Whip the Egg Whites

  1. In a clean, dry mixing bowl, add the egg whites and cream of tartar (or salt).
  2. Beat on medium speed until soft peaks form.
  3. Gradually add the remaining granulated sugar while continuing to beat.
  4. Increase speed to medium-high and whip until stiff, glossy peaks form.

4. Combine the Mixtures

  1. Add about one-third of the beaten egg whites to the vanilla base and gently fold to lighten the mixture.
  2. Carefully fold in the remaining egg whites in two more additions.
    • Use a spatula and a gentle folding motion to keep as much air as possible in the batter.

5. Fill and Bake

  1. Spoon or pour the soufflé mixture into the prepared ramekins, filling them right up to the rim.
  2. Smooth the tops with a spatula for an even rise.
  3. Place the ramekins on a baking sheet and bake for 12–15 minutes, or until the soufflés are well risen and the tops are golden brown.

6. Serve Immediately

  1. Remove the soufflés from the oven.
  2. Lightly dust the tops with powdered sugar.
  3. Serve at once—soufflés begin to deflate within minutes, so enjoy them while they’re puffed and fluffy.

Enjoy your delicate, cloud-like vanilla soufflé!