This Vanilla Soufflé is a light and airy dessert that’s sure to impress with its delicate texture and rich flavor. Perfect for a special occasion or just to treat yourself!
Ingredients:
• 4 egg yolks
• 6 egg whites
• 60g sugar, plus some extra for sprinkling
• 50g butter, plus extra for greasing
• 40g flour
• 250ml milk
• 2 teaspoons vanilla extract
• A pinch of salt
• Icing sugar (optional, to decorate)
Instructions:
Prepare the Mold:
• Grease the mold with butter and sprinkle a little sugar. This will help the soufflé rise evenly.
Make the Roux:
• In a saucepan, melt 50g of butter. Add the flour and cook for about 2 minutes. Gradually add the milk, mixing continuously until you get a smooth mixture without lumps. Cook over low heat until thick. Remove from heat and add the vanilla extract.
Incorporate the Yolks:
• Once the mixture has cooled slightly, add the egg yolks one at a time, mixing well after each addition.
Whip the Whites:
• In a clean, dry bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the sugar, beating until stiff peaks form.
Blend the Mixtures:
• Stir a third of the whipped egg whites into the vanilla mixture to lighten it. Then, gently fold in the rest of the whites, using a rolling motion to keep the air in the mixture.
Bake:
• Preheat the oven to 190°C (375°F). Fill the prepared molds with the mixture up to 3/4 full. Bake for 18-20 minutes. The soufflé should rise and have a golden crust on top.
Serve Immediately: Dust with icing sugar if desired and serve immediately while the soufflé is still puffed and airy. Enjoy!