Vanilla soufflé

Name: Vanilla soufflé
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: Whole milk 1 ¼ cup; Eggs (about 4 medium) 7.8 oz; Powdered sugar 0.67 cup; Cornstarch 4 ¼ tbsp; Vanilla bean 1; Fine salt 1 pinch; Butter to taste; Sugar to taste

it es fr de br

Gluten Free
Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 35 min
Serving: 6
Cost: Low
Note + the infusion time (at least 4 h)

PRESENTATION

A French vanilla soufflé is the type of dessert that just effortlessly steals the show at the end of any meal. Seriously good. This classic, soft, and fluffy treat often graces fancy restaurant menus, but truthfully, it’s pretty simple to whip up at home. The real magic is in getting that beautiful rise and keeping it light and airy from start to finish. While chocolate or fruit-flavored soufflés have their own charm, the vanilla soufflé recipe is a standout because it’s simple yet feels oh so special. And you know what? When you bring it to the table, everyone notices that unmistakable sweet aroma. Really, it's almost theatrical—open the oven, and everyone’s hit with a cloud of warm vanilla scent.

For a gathering or date night, a classic vanilla soufflé adds an elegance that's hard to beat. And the thing is, there's something super satisfying about surprising your guests with a dessert that looks intricate but isn’t all that complicated if you know a few smart tricks. Plus, vanilla is known for being a natural aphrodisiac—fun fact—which makes the experience even more enjoyable. People say the tender inside and the slightly golden top are what make it so, so addictive. This easy vanilla soufflé goes perfectly with a dusting of powdered sugar, a scoop of ice cream, or even just on its own.

Here’s the deal: a few baking tips, like using room temperature eggs and avoiding overmixing, really really make a huge difference. They turn a homemade vanilla soufflé into something you can definitely be proud of. While other flavors like banana or cherry are nice, the French vanilla soufflé is the go-to for that moist, delicate texture and classic taste that just makes everyone at the table happy. Whether you’re aiming to impress or just indulge yourself, this soufflé is sure to be a hit every single time.

INGREDIENTS

Ingredients (for 6 molds with a base diameter of 3 inches, 3.5 inches at the top, and 2.5 inches in height): Whole milk 1 ¼ cup (300 g); Eggs 7.8 oz (220 g) - (about 4 medium); Powdered sugar 0.67 cup (80 g); Cornstarch 4 ¼ tbsp (60 g); Vanilla bean 1; Fine salt 1 pinch

For the molds: Butter to taste; Sugar to taste

Preparation

How to prepare Vanilla soufflé

To make the vanilla soufflé, first cut the vanilla bean lengthwise, scrape the seeds with the blade of a small knife 1, and set them aside. Pour the milk into a small jug, add the vanilla bean 2, cover with plastic wrap, and let it infuse in the refrigerator for at least 4 hours, preferably overnight 3.

After this time, pour the milk with the vanilla bean into a saucepan and bring to a boil 4. Meanwhile, pour the powdered sugar and cornstarch into a bowl 5, add a pinch of salt and the vanilla bean seeds 6, and mix everything well.

When the milk comes to a boil, remove the saucepan from the heat and discard the vanilla bean 7, then pour the dry ingredients into the saucepan 8 while stirring with a whisk to prevent lumps 9.

Now separate the egg yolks from the whites. Still off the heat, add the yolks to the saucepan 10 and stir again with the whisk 11, then pour the mixture into a bowl. Whip the egg whites in a separate bowl, but do not whip them too stiffly 12.

The consistency should be like this 13, otherwise, the soufflé will struggle to rise. Gradually incorporate the egg whites into the yolk mixture 14, stirring with a spatula from bottom to top to prevent them from deflating 15.

At this point, butter 6 molds with a base diameter of 3 inches, 3.5 inches at the top, and 2.5 inches in height, then sprinkle the base, sides, and edge with granulated sugar 16. Pour the mixture into the molds up to the rim 17 and bake for 30 minutes in a preheated static oven at 356°F. Once cooked 18, serve your vanilla soufflés immediately!

Storage

The mixture cannot be prepared in advance.

It is recommended to consume the vanilla soufflés immediately as they will tend to deflate after baking.

Freezing is not recommended.

Advice

Letting the vanilla bean infuse in the milk overnight will give a more intense aroma that will help cover the egg smell. Remember to never open the oven during baking as the temperature change will cause the soufflé to deflate!

For the translation of some texts, artificial intelligence tools may have been used.