Classic Vanilla Soufflé Recipe

Classic Vanilla Soufflé Recipe

Ingredients:

• 1 tablespoon unsalted butter, for greasing
• 1/4 cup granulated sugar, for dusting the ramekins
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 5 large egg whites
• Powdered sugar, for dusting

Instructions:

1. Prepare the Ramekins:
   • Preheat your oven to 375°F (190°C). Grease 4-6 ramekins (depending on their size) with 1 tablespoon of butter, ensuring you coat the sides well. Dust the inside of each ramekin with granulated sugar, tapping out the excess.
2. Make the Base:
   • In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 minute until the mixture is smooth and bubbly.
   • Gradually add the milk, whisking continuously to avoid lumps. Continue to cook and whisk until the mixture thickens, about 2-3 minutes.
   • Remove the saucepan from heat and stir in 1/4 cup of granulated sugar and the vanilla extract. Let the mixture cool slightly.
   • Whisk in the egg yolks, one at a time, until fully incorporated. Set aside.
3. Beat the Egg Whites:
   • In a clean, dry mixing bowl, beat the egg whites on medium speed until they form soft peaks. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until the egg whites form stiff, glossy peaks.
4. Fold the Mixtures Together:
   • Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it. Carefully fold in the remaining egg whites until no streaks remain. Be gentle to avoid deflating the mixture.
5. Fill and Bake:
   • Spoon the mixture into the prepared ramekins, filling them to the top. Smooth the tops with a spatula and run a thumb around the inside edge of each ramekin to create a small indentation (this helps the soufflés rise evenly).
   • Place the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the soufflés are puffed and golden brown.
6. Serve:
   • Remove the soufflés from the oven and dust with powdered sugar. Serve immediately.

Enjoy your homemade soufflés! If you have any specific requests or adjustments to this recipe, feel free to let me know.