Fluffy Vanilla Soufflé Recipe: Light, Airy & Irresistibly Delicate
Elevate your dessert game with this Fluffy Vanilla Soufflé—a French classic known for its dramatic rise, golden crust, and melt-in-your-mouth texture. Infused with pure vanilla, this dessert is surprisingly simple to make yet delivers restaurant-quality elegance. Perfect for impressing guests or treating yourself to a luxurious sweet finale.
Prep Time:
15 minutes
Cook Time:
20 minutes
Calories:
Approximately 210 kcal per serving
ingredients
For Coating the Ramekins
1 tbsp unsalted butter, softened (for greasing)
2 tbsp granulated sugar (for dusting)
For the Soufflé Base
1 cup (240ml) whole milk
3 large egg yolks
¼ cup (50g) granulated sugar
3 tbsp (24g) all-purpose flour
1½ tsp (7.5ml) pure vanilla extract or vanilla bean paste
For the Meringue
4 large egg whites, room temperature
¼ tsp (1g) salt
3 tbsp (38g) granulated sugar
For Serving
Powdered sugar, for dusting
Fresh berries (optional)
Directions
1. Prepare the Ramekins
Preheat oven to 375°F (190°C). Place a baking sheet on the middle rack.
Generously butter 4 (8-oz) ramekins, coating the bottom and sides. Dust with sugar, tapping out excess.
2. Make the Custard Base
In a saucepan, heat milk until steaming (do not boil).
Whisk egg yolks and sugar in a bowl until pale. Add flour and whisk until smooth.
Slowly pour half the hot milk into the yolk mixture, whisking constantly (tempering). Return the mixture to the saucepan and cook over medium heat, stirring until thickened (1–2 minutes).
Remove from heat; stir in vanilla. Transfer to a bowl and cool slightly.
3. Whip the Egg Whites
In a clean bowl, beat egg whites and salt until foamy. Gradually add sugar, whipping until stiff, glossy peaks form.
4. Fold & Bake
Gently fold ⅓ of the meringue into the custard to lighten it. Fold in the remaining meringue until just combined (no streaks).
Divide batter among ramekins, smoothing tops. Run a thumb around the rim to help the soufflé rise evenly.
Bake for 18–22 minutes until puffed and golden. Do not open the oven door!
5. Serve Immediately
Dust with powdered sugar and garnish with berries. Enjoy within minutes—soufflés wait for no one!
Frequently Asked Questions
1. Why did my soufflé collapse?
Soufflés naturally deflate as they cool. Avoid opening the oven door during baking, and serve immediately for the full “wow” effect.
2. Can I make the base ahead?
Yes! Prepare the custard up to 24 hours ahead and store chilled. Fold in whipped egg whites just before baking .
3. Can I use vanilla essence instead of extract?
Pure vanilla extract or bean paste yields the best flavor. Avoid artificial essences, which can taste harsh.
4. What if I don’t have ramekins?
A 6-inch soufflé dish works, but adjust baking time (may need 5–10 extra minutes).
5. How do I know when it’s done?
The soufflé should be golden and slightly jiggly in the center. A toothpick inserted should come out clean.
Tools You'll Need
4 (8-oz) ramekins or a soufflé dish
Saucepan and whisk
Electric mixer (for egg whites)
Baking sheet
Sieve (optional, for straining custard)
Tips
Room-temperature eggs whip better for higher volume.
Grease ramekins thoroughly to ensure an even rise.
Fold gently to preserve air bubbles—overmixing deflates the soufflé.
Serve straight from the oven for the iconic puff.
Allergy Information
Contains: Eggs, dairy, gluten.
Dairy-Free Option: Substitute oat milk and vegan butter (texture may vary slightly).
Gluten-Free Option: Use cornstarch instead of flour (adjust to 2 tbsp).
Conclusion
This Fluffy Vanilla Soufflé is a testament to the magic of simple ingredients transformed into something extraordinary. With its cloud-like texture and rich vanilla aroma, it’s a dessert that delights both the eyes and the palate. Don’t let its elegance intimidate you—follow these steps, and you’ll master this French classic in no time. Share your towering creations with #VanillaSouffleMagic, and savor every airy bite!
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