Description

An airy and elegant vanilla soufflé that rises beautifully with a golden top and a soft, cloud-like center — perfect for a light dessert or special occasion treat.

Ingredients

Units Scale

2 tbsp unsalted butter (for greasing ramekins)
1/4 cup granulated sugar (for coating ramekins)
3 tbsp all-purpose flour
1/2 cup whole milk
1/4 cup granulated sugar (for batter)
1 tsp pure vanilla extract
1/8 tsp salt
3 large egg yolks
4 large egg whites
1/4 tsp cream of tartar
Powdered sugar, for dusting (optional)

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Instructions

Preheat oven to 375°F (190°C). Butter 4 ramekins and coat them with granulated sugar. Tap out the excess.
In a small saucepan over medium heat, whisk flour and milk until thickened and smooth. Remove from heat.
Stir in 1/4 cup sugar, vanilla, salt, and egg yolks until well combined. Let the mixture cool slightly.
In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar and beat to stiff peaks.
Gently fold one-third of the egg whites into the yolk mixture to lighten, then fold in the remaining whites carefully.
Spoon the batter into prepared ramekins, smoothing the tops. Run your thumb around the rim to help them rise evenly.
Bake for 12–15 minutes or until puffed and golden. Do not open the oven door while baking.
Dust with powdered sugar if desired and serve immediately.

Notes

Soufflés are best served fresh from the oven before they deflate.
Make sure no egg yolk gets into the whites when separating.
Room temperature eggs whip better for stable peaks.

Nutrition

Serving Size: 1 soufflé
Calories: 160
Sugar: 15g
Sodium: 90mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 5g
Cholesterol: 120mg