Vanilla Soufflé is the epitome of elegance in the dessert world. Light, airy, and delicately flavored with vanilla, it’s a delightful treat that feels like a cloud on your tongue. Its dramatic rise in the oven and delicate texture make it a show-stopping dessert for special occasions or intimate dinners.
This classic French dessert relies on the perfect balance of a rich, creamy base and stiffly whipped egg whites. The process may seem daunting, but with a bit of attention to detail, it’s surprisingly simple to make. Best of all, the result is a sweet, golden soufflé that’s as beautiful as it is delicious.
Why You’ll Love This Recipe
• Elegant Presentation: The golden, puffed soufflé is a stunning centerpiece for any dessert table.
• Light and Fluffy: The airy texture makes it feel indulgent yet light.
• Vanilla Perfection: Simple, pure flavors that let the vanilla shine.
Ingredients
• 4 egg yolks
• 6 egg whites
• 60g sugar (plus extra for sprinkling)
• 50g butter (plus extra for greasing)
• 40g flour
• 250ml milk
• 2 teaspoons vanilla extract
• A pinch of salt
• Icing sugar (optional, for decoration)
Instructions
Step 1: Prepare the Mold
1. Generously grease the soufflé mold with butter.
2. Sprinkle a little sugar inside the mold and rotate it to coat evenly. This helps the soufflé rise uniformly.
Step 2: Make the Roux
1. In a medium saucepan, melt 50g of butter over low heat.
2. Stir in the flour and cook for about 2 minutes, stirring constantly to avoid browning.
3. Gradually add the milk, whisking continuously to form a smooth, lump-free mixture.
4. Cook over low heat, stirring, until the mixture thickens. Remove from heat and stir in the vanilla extract.
Step 3: Incorporate the Yolks
1. Allow the mixture to cool slightly, then add the egg yolks one at a time, mixing thoroughly after each addition.
Step 4: Whip the Whites
1. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form.
2. Gradually add the sugar, continuing to beat until stiff, glossy peaks form.
Step 5: Blend the Mixtures
1. Stir one-third of the whipped egg whites into the vanilla mixture to lighten it.
2. Gently fold in the remaining egg whites, using a spatula and a rolling motion to keep the mixture airy.
Step 6: Bake
1. Preheat your oven to 190°C (375°F).
2. Fill the prepared mold with the soufflé mixture, leaving about 1/4 of the mold empty to allow room for rising.
3. Place the mold on the middle rack of the oven and bake for 18-20 minutes, or until the soufflé has risen and developed a golden crust.
Step 7: Serve Immediately
1. Dust the soufflé with icing sugar, if desired, and serve immediately. The soufflé is best enjoyed while puffed and warm.
Tips
• Room-Temperature Eggs: Separate eggs while cold but allow them to come to room temperature for easier whipping.
• Avoid Overmixing: Gently fold the egg whites to maintain the airy texture.
• Serve Quickly: Soufflés begin to deflate shortly after coming out of the oven, so serve immediately for the best presentation.
Storage Options
• Not Ideal for Storage: Soufflés are best enjoyed fresh out of the oven, as they lose their airy structure upon cooling.
Vanilla Soufflé is a timeless dessert that never fails to impress. With its delicate vanilla flavor and light texture, it’s a true masterpiece of simplicity and elegance. Enjoy the magic of creating and savoring this classic treat!
