There’s something beautifully fragile about a vanilla soufflé. It rises with drama, puffs up like it’s showing off, and then settles into the softest cloud of sweetness. Making one might feel like you’re entering the world of pastry chefs, but the truth is, it’s way more forgiving than its reputation. I’ve made this for dinner guests when I had just four eggs left in the fridge and wanted to feel fancy without breaking a sweat. If you’re curious how to make a vanilla bean frappuccino or how to make food in general when the fridge looks bare, this is the kind of recipe that makes you feel capable again. Sure, you could learn how to make chicken, but wouldn’t you rather whip up a warm dessert that tastes like a hug? This recipe for dessert is also one of my favorite easy dessert recipes to keep in rotation. Whether you’re craving something elegant or just browsing for recipes for dessert that won’t ruin your evening, this one fits the bill. Light, simple, and just indulgent enough to make you feel like you’ve pulled off a tiny miracle.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vanilla Soufflé Recipe
- 3) Ingredients for Vanilla Soufflé
- 4) How to Make Vanilla Soufflé
- 5) Tips for Making Vanilla Soufflé
- 6) Making Vanilla Soufflé Ahead of Time
- 7) Storing Leftover Vanilla Soufflé
- 8) Try these Dessert Recipes next!
- 9) Vanilla Soufflé
- 10) Nutrition
1) Key Takeaways
- Vanilla soufflé is a light, airy dessert that feels fancy but is doable at home
- The secret to a good rise is well-whipped egg whites and greased ramekins
- It’s best served immediately, but leftovers can be revived gently
- This dessert lets you use simple ingredients in a refined way
2) Easy Vanilla Soufflé Recipe
Making a soufflé used to intimidate me. Something about it puffing up and then falling if you breathe wrong? Yeah, no thanks. But one rainy evening, with eggs and milk staring at me, I tried it. I haven’t stopped since.
This vanilla soufflé walks a fine line between cloud and custard. It’s light, sure, but there’s a richness behind the fluff that makes it feel like a reward. The beauty lies in how few ingredients it asks for and how much joy it gives back.
Whether you’re curious about how to make a vanilla bean frappuccino or still figuring out how to make food in general, you’ll be surprised at how simple this actually is. If dessert recipes scare you, this one might just change your mind. It’s one of my go-to easy dessert recipes, and honestly, it should be in every list of recipes for dessert worth repeating.
3) Ingredients for Vanilla Soufflé
Unsalted Butter – Use this for greasing your ramekins. It gives the soufflé something to climb as it bakes. I like using a little extra just to be safe.
Granulated Sugar – You’ll coat the ramekins with it and sweeten the base. It adds just enough crunch on the edges and melts perfectly inside.
All-purpose Flour – This gives the soufflé body. It thickens the base and sets it up for a great rise later.
Whole Milk – Warm it gently and whisk it with the flour. This combo becomes the base of your soufflé. Use whole milk for a creamy texture.
Vanilla Bean or Extract – The flavor star. If you’ve got a vanilla bean, use it. If not, a splash of pure extract works just fine.
Eggs – You’ll separate them. Yolks go in the base, whites get whipped to hold everything up. Fresh eggs matter here.
Cream of Tartar – Helps your egg whites stay stable when whipped. It’s optional, but I never skip it.
Salt – Just a pinch makes the sweetness sing louder.
Powdered Sugar – For a gentle dusting on top. Not required, but it makes the whole thing feel polished.
4) How to Make Vanilla Soufflé
Step 1. Preheat your oven to 375°F. Grease four ramekins with butter and coat the insides with sugar. Knock out the excess and set them aside.
Step 2. In a small saucepan, whisk the flour and milk over medium heat. Stir until it thickens into a smooth paste. This usually takes about 2 minutes.
Step 3. Remove from heat. Stir in the sugar and vanilla. Let this cool slightly before moving on.
Step 4. Whisk in the egg yolks, one at a time. The mixture should look smooth and creamy. Set it aside.
Step 5. In a separate clean bowl, beat egg whites with a pinch of salt and cream of tartar. Whip until soft peaks form. Add a spoonful of sugar and keep whipping to stiff peaks.
Step 6. Gently fold the whites into the yolk mixture in three batches. Don’t stir—fold. You want it airy, not soupy.
Step 7. Fill the ramekins to the top and smooth the tops with a spatula. Run your thumb around the edge inside each ramekin. It helps with the rise.
Step 8. Bake for 13 to 15 minutes. They should puff up and turn golden. Don’t open the oven door while they bake. Trust me.
Step 9. Dust with powdered sugar and serve right away. They wait for no one.
5) Tips for Making Vanilla Soufflé
Don’t rush the egg whites. Whipping them to stiff peaks makes all the difference. If they look glossy and stand up straight, they’re ready. If they flop, start again. No shame.
Warm your milk slowly. It shouldn’t boil. A gentle simmer lets the flour thicken it without lumps. Stir constantly so it stays smooth and doesn’t scorch.
Use clean, dry bowls for your egg whites. Any trace of grease or yolk will stop the whites from whipping. Wipe your bowl with vinegar and dry it before starting if needed.
6) Making Vanilla Soufflé Ahead of Time
You can prep the base a few hours ahead. Just cover it and let it rest at room temperature. Don’t refrigerate it. Cold batter won’t rise well.
Whip your egg whites right before baking. They won’t hold for long, and they need to be freshly whipped for that lift.
If you must hold the filled ramekins for a bit, do it for no more than 15 minutes. Any longer and your soufflé might sulk instead of soar.
7) Storing Leftover Vanilla Soufflé
Soufflés don’t last long, but leftovers can go in the fridge. Cover them gently with plastic wrap. Warm them in a 300°F oven for 5 to 7 minutes. They won’t puff again, but they’ll still taste amazing.
If you’re making extra on purpose, bake a few smaller ones. They reheat better and won’t feel like leftovers. More like round two.
Don’t freeze them. The texture turns rubbery and no one needs that.
8) Try these Dessert Recipes next!
9) Vanilla Soufflé
Vanilla Soufflé – Dessert Recipes Made Simple and Elegant
Ingredients
- 2 tablespoons unsalted butter (for greasing)
- 1/3 cup granulated sugar (for coating)
- 3 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F. Butter four 6-ounce ramekins and coat with granulated sugar. Tap out the excess.
- In a saucepan, whisk the flour and milk over medium heat until it thickens, about 2–3 minutes. Remove from heat.
- Add the 1/4 cup sugar and scrape in the vanilla bean seeds (or stir in the extract). Whisk to combine.
- Whisk in the egg yolks one at a time until smooth. Set aside to cool slightly.
- In a clean mixing bowl, beat the egg whites with a pinch of salt and cream of tartar until soft peaks form. Slowly add the remaining 1/3 cup sugar and beat to stiff peaks.
- Gently fold the whites into the yolk mixture in thirds, being careful not to deflate.
- Spoon the mixture into the prepared ramekins. Run your thumb around the inside edge to help them rise evenly.
- Bake for 13–15 minutes until puffed and golden. Don’t open the oven door too early.
- Dust with powdered sugar and serve immediately.
10) Nutrition
Serving Size: 1 ramekin Calories: 190 Sugar: 18 g Sodium: 85 mg Fat: 7 g Saturated Fat: 4 g Carbohydrates: 25 g Fiber: 0 g Protein: 6 g Cholesterol: 105 mg
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