I really love souffles as they are in the same time sophisticated yet simple and super delicious. I have already posted several recipes, either savory or sweet and they are all amazing and so easy to prepare. Souffles are the kind of dish you wanna prepare whenever you want to impress with your cooking skills. Even though many are hesitating to prepare them at home they are really not a big deal, and the process is really easy. Today I want to share with you this amazing Vanilla Soufflé Recipe that we simply love.
This Vanilla Soufflé is simply out of this world. So fluffy with a mousse like texture, almost melting in your mouth, light and airy and full of vanilla flavor. Such an amazing way of finishing your lunch or dinner. Enjoy!
- 4 large eggs , separated
- 1 ¼ cup (300ml) milk
- 5 tbsp (50g) flour
- 3 tbsp (45g) sugar , for egg yolks
- 2 tsp (10g) vanilla extract
- 1/4 tsp (1g) salt
- 3 tbsp (45g) sugar , for egg whites
For coating the ramekins
- softened butter and sugar
- powdered sugar
- Preheat oven to 375 F (190C). Place a baking sheet on the middle rack in the oven. Grease with butter 4 ramekins of 8 oz (230ml) capacity using a brush and making upward strokes (seems this step help the souffle rise evenly). Coat the bottom and sides with sugar. Discard excess sugar.
- Separate whites from yolks and set aside until ready to use.
- In a medium saucepan bring milk to a simmer.
- In another saucepan mix yolks with 3 tbsp sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat. Bring to a boil, stirring continously; cook 1-2 minutes more or until thickened.
- Remove from heat and stir in vanilla extract. Transfer mixture to a larger bowl and let cool slightly.
- In a separate bowl whip whites with a pinch of salt until foamy. Gradually add remaining 3 tbsp of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
- Divide mixture evenly into the prepared ramekins. Place the ramekins onto the preheated baking sheet and bake for 25-30 minute until golden and puffed.
- Dust with powdered sugar and serve immediately. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hi, I’m Benjamín and I’m argentinian. I have a question for your vainilla soufflé recipe: Can I cook this in a single and big mold?
omg…finally…my souffe rose!!!! Ty so much for this delicious recipe and video.. after
Making souffle for so many years its rose just like your pictures..
Can coconut milk or cashew milk be sub’d for cow milk?
What size ramekin do you use?
Tried this tonight… Came out good. Thank you for sharing recipe.
My souffles DID puff but not as much as hoping. Believe I overbeat the eggs. It was beyond stiff peaks by the time added in.
Also my ramekins were supposedly 4oz from website description but a review mentioned they were really 8, so idk. Either way, was able to do three of that size and then a smaller 2oz or so ramekin.
Happy it came out well and excited to try again. Without overbeating eggs. Thank you for sharing recipe.
Delicious, I used ( Cup 4 Cup Gluten Free Flour ), I need to play around with the amount because it was very thick, I usually have to double the liquid in recipes, mine didn’t rise in the middle and I think it was the flour, but it was delicious anyway, thanks for the recipe.
Made these with my 10 year old, who’s been near hyperfocused on the idea. Didn’t have 8 ounce ramekins so I used four six oz ones and put the remaining batter in a 16 oz one, all buttered/sugared. Came out clean, eldest child LOVED it, everyone else liked it. Easy to follow recipe. Only change was that I strained the egg yolk mix to make sure there were no lumps (I had a ten year old helping, you may not need to do this). 16 oz took about 10 minutes longer to cook than the 6 ouncers, which is to be expected.