Description
A delicate and airy dessert that combines the richness of eggs with the sweetness of vanilla for a delectable treat.
Ingredients
Scale
5 large Eggs
¾ cup Granulated Sugar
1 tablespoon Vanilla Extract
1 cup Whole Milk
¼ cup All-Purpose Flour
2 tablespoons Butter
a pinch Salt
Instructions
- Preheat the oven to 375°F (190°C). Grease four 6-ounce ramekins with butter and dust with sugar.
- In a saucepan over medium heat, melt the butter. Add the flour and salt, whisking continuously to form a roux. Cook for about 2 minutes until lightly golden.
- Slowly whisk in the milk, stirring until thickened and bubbly. Remove from heat and stir in vanilla extract.
- While the base cools, separate the egg whites from the yolks. Whisk the yolks with half the sugar until pale and creamy.
- Pour the milk mixture into the yolk mixture, stirring to combine cautiously.
- Whip the egg whites to stiff peaks, gradually adding the remaining sugar.
- Fold a quarter of the egg whites into the yolk mixture to lighten, then fold in the remaining egg whites gently.
- Evenly divide the soufflé mixture among the prepared ramekins, filling them three-quarters full.
- Place ramekins on a baking sheet and bake for 25 to 30 minutes until puffed and golden. Avoid opening the oven door during baking.
- Serve immediately for best results, as they deflate quickly.
Notes
For a vegan version, use aquafaba instead of eggs and dairy-free alternatives for milk and butter.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 34g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 186mg
Keywords: soufflé, dessert, French, vanilla, baking
