Classic French Vanilla Soufflé (Print Version)
# Ingredients:
→ Base
01 -
4 large eggs, separated
02 -
300 ml whole milk
03 -
50 g all-purpose flour
04 -
90 g granulated sugar, divided
05 -
10 g pure vanilla extract
06 -
1 g salt
→ For Ramekins
07 -
Softened butter for greasing
08 -
Granulated sugar for coating
→ Topping
09 -
Powdered sugar for dusting
# Instructions:
01 -
Preheat the oven to 190°C and place a baking sheet on the middle rack.
02 -
Brush four 240 ml ramekins with softened butter in upward strokes, then coat with granulated sugar. Remove any excess sugar.
03 -
Bring the milk to a simmer. In a separate bowl, whisk four egg yolks with 45 g of granulated sugar until light in color, then incorporate the flour. Gradually temper the mixture with the hot milk, then return to the saucepan and cook over medium heat until thickened. Stir in the vanilla extract and set aside to cool slightly.
04 -
In a clean bowl, beat four egg whites with the salt until foamy. Gradually add the remaining 45 g granulated sugar and continue whisking until stiff peaks form.
05 -
Gently fold the whipped egg whites into the cooled yolk mixture until just combined, taking care not to deflate the mixture.
06 -
Divide the batter evenly among the prepared ramekins. Place the ramekins on the preheated baking sheet and bake for 25 to 30 minutes until well risen and golden brown.
07 -
Remove from the oven, dust the soufflés with powdered sugar, and serve immediately while still puffed.
# Notes:
01 -
Brush ramekins with upward butter strokes to assist even rise and ensure proper lift during baking.
02 -
Gentle folding is essential to preserve the whipped air in the egg whites; avoid overmixing.
03 -
Soufflés should be served immediately for optimal height and texture.