Description
Fluffy Vanilla Soufflé Delight is a classic French dessert featuring a light and airy texture infused with rich vanilla flavor. This elegant baked treat is perfect for special occasions or an impressive finale to any meal, showcasing the delicate rise of perfectly whipped egg whites and smooth vanilla pastry cream.
Ingredients
Scale
For the Soufflé Base
- 2 tablespoons unsalted butter plus more for greasing ramekins
- 2 tablespoons granulated sugar for coating ramekins
- 1 cup whole milk
- 1 vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 3 large egg yolks
For the Meringue
- 4 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Prepare Ramekins: Preheat the oven to 375°F and place a baking sheet on the center rack. Generously butter four 6-ounce ramekins and coat them evenly with granulated sugar, tapping out any excess. This ensures the soufflés will rise evenly and not stick.
- Warm Milk and Infuse Vanilla: In a saucepan over medium heat, warm the whole milk along with the split vanilla bean seeds until the milk is just steaming. Remove from heat and discard the vanilla bean pod. This infusion imparts a rich, authentic vanilla flavor to the base.
- Make Pastry Cream Base: In a separate saucepan, whisk together 3 tablespoons of granulated sugar and the all-purpose flour. Gradually whisk the warm vanilla-infused milk into this mixture. Cook over medium heat, whisking constantly to prevent lumps, until the mixture thickens to a smooth pastry cream consistency, about 2 minutes. Remove from heat.
- Add Egg Yolks: Whisk the egg yolks one at a time into the warm pastry cream base until smooth. This enriches the base and provides structure to the soufflé.
- Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Continue beating until stiff peaks form, which creates the airy volume essential for the soufflé.
- Fold Egg Whites: Gently fold one-third of the beaten egg whites into the vanilla base to lighten it. Then carefully fold in the remaining whites just until combined, preserving the airiness for a fluffy texture.
- Fill and Smooth Ramekins: Divide the soufflé mixture evenly among the prepared ramekins. Smooth the tops with a spatula. Run your thumb around the inside rim of each ramekin to create a small gap; this helps the soufflés to rise evenly without sticking to the sides.
- Bake Soufflés: Place the ramekins on the preheated baking sheet in the oven. Bake for 15 to 18 minutes until the soufflés are puffed up and lightly golden but not browned.
- Serve Immediately: Serve the soufflés right away as they begin to deflate quickly. Optionally, dust with powdered sugar before serving for a beautiful presentation.
Notes
- Soufflés should be served immediately after baking as they start to deflate quickly once out of the oven.
- Ensure all bowls and beaters are completely clean and free from grease to allow the egg whites to whip properly.
- If using vanilla extract instead of vanilla bean, add it after removing the milk from heat.
- Do not overfold the egg whites to maintain the soufflé’s light and airy texture.
- Room temperature egg whites whip better, so take them out of the fridge 30 minutes before starting.
