Classic Vanilla Soufflé

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Classic Vanilla Soufflé 🍮✨

Ingredients (Serves 4)

For preparing the ramekins

  • 1 tablespoon softened butter
  • 2–3 tablespoons granulated sugar (for coating)

Soufflé base

  • 1 cup (240 ml) milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon pure vanilla extract (or ½ vanilla bean, split and scraped)
  • Pinch of salt

Eggs

  • 4 large eggs, separated
  • ¼ cup (50 g) granulated sugar (for whipping with whites)

Instructions

1. Prepare the ramekins

  1. Preheat oven to 375°F (190°C).
  2. Butter the inside of 4 small ramekins (or one 1-quart dish).
  3. Pour sugar into each ramekin and rotate to coat the sides thoroughly.
  4. Shake out excess sugar — this helps the soufflé rise evenly.

2. Make the base (pastry cream style)

  1. Heat the milk in a small pot just until steaming (do not boil).
  2. In another saucepan, melt 3 tbsp butter over medium heat.
  3. Add 3 tbsp flour, whisking constantly for 1 minute to make a roux.
  4. Slowly pour in the warm milk while whisking until smooth and thick.
  5. Add ¼ cup sugar, salt, and vanilla.
  6. Cook 1–2 minutes until creamy and slightly thickened.
  7. Remove from heat and let cool 5 minutes.

Add the egg yolks

  1. Whisk the egg yolks into the warm base until fully incorporated.
    (If the base is too hot, let cool more so the yolks don’t scramble.)

3. Whip the egg whites

  1. In a clean bowl, beat the 4 egg whites until soft peaks form.
  2. Slowly add ¼ cup sugar and continue beating until stiff, glossy peaks form.

4. Fold and assemble

  1. Add one-third of the whipped whites to the vanilla base and stir gently to lighten the mixture.
  2. Add the remaining whites and fold very gently until just combined — do not overmix.
  3. Fill the ramekins to the top and smooth the surface.
  4. Run your thumb around the inside lip of the ramekin to help a straight rise (the classic soufflé “top hat”).

5. Bake

  1. Place ramekins on a baking sheet.
  2. Bake 12–15 minutes for small ramekins or 18–22 minutes for a large dish.
  3. Do NOT open the oven early — this can collapse the soufflé.
  4. The soufflé is done when puffed high and lightly golden on top.

6. Serve immediately

Soufflés begin to fall within minutes — serve right away with:

  • Powdered sugar
  • Whipped cream
  • Fresh berries
  • Vanilla sauce or crème anglaise

Tips for Success

  • Use room-temperature eggs for better volume.
  • Fold gently — keeping the air in the whites is everything.
  • A well-prepped, sugared ramekin helps the soufflé climb and rise evenly.
  • Don’t walk away; soufflés wait for nobody!

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