Classic French Vanilla Soufflé
An elegant vanilla soufflé, crafted from butter, flour, milk, sugar, vanilla, and eggs, is a surprisingly simple homemade dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F.
-
Butter a large soufflé dish, then coat its interior by sprinkling in 1/4 cup of granulated sugar and tilting.
-
Heat 1 cup of milk in a medium saucepan until just steaming.
-
In a bowl, combine 5 tablespoons of granulated sugar, all-purpose flour, and the remaining 1/3 cup milk to form a smooth batter.
-
Slowly whisk half of the hot milk into the batter, then add this tempered batter back to the hot milk in the pan.
-
Bring the mixture to a simmer, stirring constantly, and cook for about 1 minute until thickened.
-
Stir in the unsalted butter until combined, then let the batter cool for 10 minutes before stirring in the vanilla extract.
-
In a separate bowl, beat egg whites until foamy, then add 2 tablespoons sugar and continue beating until stiff, glossy peaks form.
-
Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites until evenly combined.
-
Spoon the soufflé mixture into the prepared dish; bake immediately or after resting for up to 30 minutes.
-
Bake for 25 to 30 minutes until the soufflé has risen and developed a crusty exterior.
-
Serve the soufflé dusted with confectioners' sugar and berries, if desired.