Vanilla Soufflé


Vanilla Soufflé is a classic French dessert known for its light and airy texture, delicate flavor, and impressive presentation. With its fluffy rise and golden crust, a well-made soufflé is sure to dazzle guests and satisfy sweet cravings alike. Despite its reputation for being challenging to master, with the right ingredients and technique, anyone can create a perfect vanilla soufflé. In this guide, we’ll explore how to make a delightful vanilla soufflé from scratch, highlighting key ingredients, preparation techniques, and tips for achieving a successful rise every time.

Video instructions available below 👇


For the Soufflé:

  • 3 tablespoons unsalted butter, softened, plus extra for greasing
  • 1/4 cup granulated sugar, plus extra for dusting
  • 1 cup whole milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated
  • Pinch of salt


  • Prepare the Ramekins:
    • Preheat your oven to 375°F (190°C). Generously butter the insides of four 6-ounce ramekins and coat them with granulated sugar, tapping out any excess.
  • Make the Base:
    • In a saucepan over medium heat, melt the butter. Stir in the flour to form a smooth paste, then gradually whisk in the milk until smooth and thickened, about 2-3 minutes.
    • Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool slightly.
  • Whip the Egg Whites:
    • In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, continuing to beat until stiff peaks form.
  • Combine the Components:
    • Whisk the egg yolks into the slightly cooled milk mixture until smooth. Gently fold in about one-third of the whipped egg whites to lighten the mixture.
    • Carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
  • Bake the Soufflés:
    • Divide the soufflé mixture evenly among the prepared ramekins, filling them to the top. Run your thumb around the inside rim of each ramekin to create a slight indentation, which will help the soufflés rise evenly.
    • Place the ramekins on a baking sheet and transfer them to the preheated oven. Bake for 18-20 minutes, or until the soufflés are puffed and golden brown on top.
  • Serve Immediately:
    • Remove the soufflés from the oven and dust with powdered sugar, if desired. Serve immediately, as soufflés are best enjoyed fresh from the oven, while they are still tall and airy.

Tips for Success

  • Ensure that your egg whites are at room temperature before whipping them, as they will reach their maximum volume more quickly.
  • Be gentle when folding the egg whites into the base mixture to preserve as much air as possible, which is essential for achieving a light and fluffy soufflé.
  • Avoid opening the oven door while the soufflés are baking, as sudden temperature changes can cause them to deflate prematurely.
  • Use high-quality vanilla extract for the best flavor in your soufflé.
  • Serve the soufflés immediately after baking, as they will begin to deflate within minutes of being removed from the oven.


Vanilla Soufflé is a delightful dessert that combines elegance with simplicity, making it a perfect finale to any meal. With its delicate texture and subtle vanilla flavor, a well-executed soufflé is sure to impress even the most discerning palates. By following this guide and incorporating the suggested ingredients, instructions, and tips, you can create a homemade vanilla soufflé that’s sure to elevate any dining experience. Enjoy the magic of watching your soufflés rise to new heights in the oven, and savor every spoonful of their ethereal deliciousness.

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