Name: Vanilla Soufflé
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 1 tablespoon butter (plus extra for greasing); 1/2 cup granulated sugar (plus extra for dusting); 1 cup whole milk; 1 vanilla bean (or 1 tablespoon vanilla extract); 4 large eggs, separated; 1/4 teaspoon cream of tartar; 1/4 cup all-purpose flour; Pinch of salt; Powdered sugar, for dusting

A vanilla soufflé is a light and fluffy dessert that combines the richness of a vanilla custard base with the elegance of a perfectly risen, golden exterior. It’s a treat that’s sure to impress at any gathering, offering a comforting yet sophisticated flavor with each bite. Whether you’re making it for a dinner party or simply treating yourself, this soufflé is a wonderful way to elevate your dessert game.

Ingredients

1 tablespoon butter (plus extra for greasing)

1/2 cup granulated sugar (plus extra for dusting)

1 cup whole milk

1 vanilla bean (or 1 tablespoon vanilla extract)

4 large eggs, separated

1/4 teaspoon cream of tartar

1/4 cup all-purpose flour

Pinch of salt

Powdered sugar, for dusting

(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). Grease four 6-ounce soufflé dishes with butter and dust them with granulated sugar, tapping out the excess.

In a small saucepan, heat the milk and vanilla bean (or vanilla extract) over medium heat until it’s hot but not boiling. If using a vanilla bean, scrape the seeds and add both the seeds and pod to the milk.

In a separate bowl, whisk together the egg yolks, granulated sugar, flour, and salt until smooth. Gradually whisk in the hot milk mixture, then return it to the saucepan.

Cook the mixture over low heat, whisking constantly until it thickens and forms a smooth custard. Once thickened, remove from heat and discard the vanilla pod (if used). Let the custard cool slightly.

In another bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form.

Gently fold the egg whites into the cooled custard in three parts, being careful not to deflate the mixture.

Spoon the soufflé mixture into the prepared dishes, filling them nearly to the top. Smooth the tops with a spatula.

Place the soufflés on a baking sheet and bake for 15-20 minutes, or until they’ve puffed up and are golden brown on top. Avoid opening the oven door during baking to prevent the soufflés from deflating.

Dust with powdered sugar before serving immediately.

Servings and timing

Servings: 4 servings

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Variations

While this vanilla soufflé is delicious as is, I like to experiment with different flavor profiles. Here are a few variations you might enjoy:

Chocolate Soufflé: Add a bit of melted dark chocolate to the custard mixture for a rich chocolate version.

Citrus Soufflé: Add a teaspoon of lemon or orange zest to the custard to give it a fresh citrus flavor.

Fruit Soufflé: Mix in some fresh berries or a fruit puree to the custard base for a fruity twist.

Storage/Reheating

A soufflé is best served immediately after baking to preserve its fluffiness and texture. If you have leftovers, I recommend refrigerating them for up to 1 day. Reheating is tricky because it might lose its puffiness, but if you need to, gently reheat in a low oven (about 300°F/150°C) until warmed through. Keep in mind that it won’t rise as it did when freshly baked.

FAQs

How do I prevent my soufflé from deflating?

Soufflés can be delicate, but ensuring you don’t open the oven door while baking is key. The rise is sensitive to temperature changes, so avoid any disruption while they’re in the oven. Also, make sure the egg whites are beaten to soft peaks before folding them into the custard.

Can I make this ahead of time?

You can prepare the custard and fold in the egg whites ahead of time, then store the mixture in the fridge for up to 1 hour before baking. However, I find that soufflés are best enjoyed fresh to maintain their texture.

Can I substitute vanilla extract for vanilla bean?

Yes, using vanilla extract works perfectly as a substitute. If you have a vanilla bean on hand, it will give the soufflé a more robust vanilla flavor, but extract is a great, accessible option.

Can I use a different type of milk for this recipe?

Whole milk is ideal for a rich, creamy soufflé, but you can use other milk alternatives like almond milk or oat milk if preferred. Just keep in mind that the texture might vary slightly depending on the milk used.

How can I make my soufflé even fluffier?

The key to a fluffy soufflé is properly beaten egg whites. Make sure to beat them to soft peaks, not stiff peaks, before folding them into the custard. Gentle folding ensures the soufflé maintains its airiness.

Conclusion

This vanilla soufflé is a true classic that combines sophistication with simplicity. It’s a dessert I love to make when I want something light, flavorful, and impressive. The steps are straightforward, and with just a few ingredients, you can create a beautiful, delicious treat. Whether for a special occasion or a sweet finish to a meal, this soufflé is sure to delight.

Recipe: