Why You’ll Love This Recipe

This Fluffy Vanilla Soufflé is not only easy to prepare, but it also delivers a dessert that’s both light and rich. The key is in the careful whipping of egg whites to achieve the perfect fluffiness, giving the soufflé its iconic airy texture. The rich vanilla flavor shines through in every bite, making it a timeless dessert that never goes out of style. Plus, with its impressive presentation, it’s a showstopper that will make any occasion feel extra special.

Ingredients

1 tablespoon butter, plus extra for greasing
1/4 cup sugar, plus extra for dusting
1/2 cup milk
1 vanilla bean (or 1 tablespoon vanilla extract)
2 tablespoons all-purpose flour
3 large egg yolks
5 large egg whites
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Butter the inside of your soufflé dish and dust it with sugar, ensuring it’s well-coated.
In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly to form a roux.
Gradually add the milk to the roux while stirring continuously to avoid lumps. Continue cooking until the mixture thickens, about 2-3 minutes.
Once thickened, add the vanilla bean seeds (or vanilla extract) and remove from the heat. Let it cool for a few minutes before stirring in the egg yolks, one at a time.
In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
Gently fold a third of the egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining egg whites until fully incorporated.
Spoon the soufflé mixture into the prepared dish, filling it just below the rim. Run your thumb around the edge to ensure it rises evenly.
Place the soufflé in the oven and bake for 20-25 minutes, or until the top is golden and the soufflé has risen.
Serve immediately as the soufflé will begin to deflate once removed from the oven.

Servings and Timing

This recipe makes 4 servings.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Chocolate Soufflé: For a chocolate twist, substitute some of the milk with melted chocolate or cocoa powder.
Fruit-flavored Soufflé: Add fruit puree, like raspberry or lemon, to the base mixture for a fruity variation.
Mini Soufflés: For individual servings, divide the mixture into smaller ramekins for quicker baking times and a personal touch.

Storage/Reheating

Soufflés are best enjoyed fresh, as they deflate quickly. However, if you have leftovers, you can store them in the fridge for up to 1 day. To reheat, place them back in a preheated oven at 350°F (175°C) for 5-10 minutes to warm them up. They won’t be as fluffy as when fresh, but they will still taste delicious.

FAQs

1. Can I make soufflé ahead of time?

While soufflés are best served immediately after baking, you can prepare the base mixture ahead of time and store it in the fridge. Fold in the egg whites just before baking.

2. What can I use if I don’t have a vanilla bean?

You can use 1 tablespoon of vanilla extract as a substitute for a vanilla bean in this recipe.

3. Can I use almond milk instead of regular milk?

Yes, almond milk can be used as a substitute for regular milk, though it may alter the flavor slightly.

4. Can I make soufflé without eggs?

Eggs are essential for the structure of a soufflé, so unfortunately, it cannot be made without them.

5. How do I know when the soufflé is done?

The soufflé should be golden on top and puffed up. A gentle shake of the dish should show that it’s set, but still slightly jiggly in the center.

6. Can I use a different sweetener besides sugar?

While sugar gives the soufflé its characteristic sweetness, you can experiment with alternatives like honey or stevia, though the texture may vary slightly.

7. Is this recipe gluten-free?

Yes, this soufflé is naturally gluten-free as it doesn’t contain any wheat-based ingredients other than a small amount of flour. If you need a completely gluten-free version, try using a gluten-free flour blend.

8. Why did my soufflé deflate quickly?

Soufflés can deflate because they are very sensitive to temperature changes. To avoid this, serve immediately after baking and avoid opening the oven door during baking.

9. Can I freeze a soufflé?

Soufflés are not ideal for freezing, as they lose their delicate texture once thawed and reheated.

10. How can I make my soufflé rise higher?

To ensure a higher soufflé, make sure the egg whites are beaten to stiff peaks, and be gentle when folding them into the batter to maintain the airiness.

Conclusion

This Fluffy Vanilla Soufflé is a delicious, sophisticated dessert that’s perfect for any occasion. Whether you’re a beginner in the kitchen or an experienced baker, this recipe is sure to impress with its delicate texture and rich vanilla flavor. Serve it fresh from the oven for a showstopping finale to your meal!

Fluffy Vanilla Soufflé

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This Fluffy Vanilla Soufflé Delight is a dreamy, light dessert with a rich vanilla flavor, perfect for impressing guests or treating yourself. Its delicate texture and golden top will melt in your mouth. Easy to prepare and utterly delicious, this soufflé is a must-try!

Author: Emily
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Grease 4 ramekins with butter and dust with sugar.
Make the base: In a medium saucepan, melt butter over medium heat. Stir in the flour, then gradually whisk in the milk. Cook while stirring for 2-3 minutes until the mixture thickens. Remove from heat and stir in vanilla extract. Let it cool slightly.
Beat egg yolks: In a separate bowl, whisk the egg yolks with sugar until pale and creamy. Slowly add the yolk mixture to the cooled milk base, stirring well.
Whip egg whites: In a clean bowl, beat the egg whites with a pinch of salt and cream of tartar until stiff peaks form.
Combine: Gently fold the egg whites into the yolk mixture in small batches, being careful not to deflate the whites.
Bake: Spoon the soufflé mixture into the prepared ramekins, filling them up to the top. Bake for 18-20 minutes, or until golden and puffed.
Serve immediately: Dust with powdered sugar before serving.

Notes

Make sure the egg whites are fully whipped to stiff peaks for the best rise.
For an extra twist, you can add a few drops of almond extract to the base mixture.
Serve immediately, as soufflés tend to deflate quickly once out of the oven.