Vanilla Soufflé Recipe
★Ingredients
2 tablespoons unsalted butter (for greasing ramekins/cups)
1/4 cup granulated sugar (for coating and mixing)
2 tablespoons all-purpose flour
1/2 cup milk
2 egg yolks
1 teaspoon vanilla extract
3 egg whites
1/8 teaspoon cream of tartar or a pinch of salt
Powdered sugar (for dusting)
★Instructions
Prepare the Cups:
Preheat the oven to 375°F (190°C).
Butter the inside of oven-safe cups or ramekins and coat lightly with sugar. This helps the soufflé rise evenly.
Make the Base:
In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour to form a paste.
Slowly whisk in the milk, stirring until thickened and smooth. Remove from heat.
Let it cool slightly, then whisk in the egg yolks and vanilla extract.
Whip the Egg Whites:
In a clean, dry bowl, beat the egg whites with cream of tartar (or salt) until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
Fold the Mixtures:
Gently fold the egg white mixture into the yolk mixture in thirds. Use a spatula and be careful not to deflate the egg whites.
Bake:
Pour the mixture into prepared cups, filling them to the top. Smooth the surface with a spatula.
Bake for 12–15 minutes until the soufflé rises and turns golden brown.
Dust and Serve:
Remove from the oven, dust with powdered sugar, and serve immediately as soufflés deflate quickly.
Enjoy your fluffy soufflé!