Baked Vanilla Soufflés with Whipped Egg Whites
Light baked soufflés made with milk, eggs, butter, flour and vanilla sugar.
This vanilla soufflé starts with a simple milk-and-butter base enriched with egg yolks, then lightened with whipped egg whites. Fold gently, fill prepared ramekins and bake immediately so the soufflés rise with a tender centre. Heat oven to 180°C (350°F). Butter four 180 ml ramekins and coat their insides with sugar. Melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in milk and 50 g sugar; cook, stirring, until thick. Cool 5 minutes. Whisk egg yolks and vanilla into the warm base one at a time. Beat egg whites to soft peaks. Gradually add remaining 50 g sugar and beat to glossy medium peaks. Fold one-third into base, then gently fold in the rest.
Recipe card
Baked Vanilla Soufflés with Whipped Egg Whites
Equipment: Measuring tools, mixing bowl and suitable pan
Ingredients
Instructions
Prepare ramekins
Heat oven to 180°C (350°F). Butter four 180 ml ramekins and coat their insides with sugar.
Cook base
Melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in milk and 50 g sugar; cook, stirring, until thick. Cool 5 minutes.
Add yolks
Whisk egg yolks and vanilla into the warm base one at a time.
Whip whites
Beat egg whites to soft peaks. Gradually add remaining 50 g sugar and beat to glossy medium peaks. Fold one-third into base, then gently fold in the rest.
Bake
Divide among ramekins. Bake 20 to 25 minutes until puffed and golden. Dust with powdered sugar and serve immediately.
How to tell when it is ready
Cook until tender and evenly heated as described.
Tips
- Separate eggs while cold, then let whites reach room temperature.
- Keep the bowl for egg whites clean and grease-free.
- Fold gently to preserve the whipped air.
- Do not open the oven during the first 18 minutes.
Troubleshooting
- If the mixture is too thick, add liquid gradually.
- If browning too quickly, lower the heat.
Substitutions
- Use a compatible neutral oil if needed.
- Choose suitable alternatives for dietary needs.
Variations
- Adjust herbs or spices to taste.
- Add a suitable seasonal ingredient.
Serving suggestions
- Dust with powdered sugar just before serving.
- Serve with fresh berries.
- Offer sliced stone fruit alongside.
- Serve immediately while puffed.
Make ahead
Prepare components ahead and refrigerate perishable ingredients; finish shortly before serving.
Storage
Refrigerate leftovers promptly and use within 3 days.
Food safety
Contains wheat, milk and egg. Bake egg mixture until set; serve immediately.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate perishable ingredients; finish close to serving.
How should I store vanilla soufflé?
Refrigerate leftovers promptly and use within 3 days.
Serve promptly and refrigerate leftovers safely.
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