Instructions
Step 1: Preheat oven to 375°F (190°C). Grease 6 ramekins or muffin cups with butter and dust with a little sugar to help the soufflés rise evenly.
Step 2: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly. Slowly add warmed milk while whisking until smooth and thickened. Remove from heat and let cool slightly.
Step 3: Stir egg yolks, vanilla extract, and a pinch of salt into the cooled mixture until smooth.
Step 4: In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and whip until stiff peaks form.
Step 5: Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
Step 6: Spoon the mixture into prepared ramekins, filling almost to the top. Smooth the surface and run your thumb around the inside edge of each ramekin (this helps the soufflés rise evenly).
Step 7: Bake for 16–18 minutes, or until puffed and golden on top. Do not open the oven door during baking.
Step 8: Dust immediately with powdered sugar and serve warm.
Tips & Secrets
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Use room-temperature eggs for better volume when whipping.
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Serve immediately — soufflés will begin to deflate as they cool.
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For extra flavor, infuse the milk with a vanilla bean or a strip of lemon zest.
Serving & Storage
Soufflés are best enjoyed fresh from the oven while still hot and airy. They don’t store well, but you can prepare the base mixture in advance, refrigerate it, and fold in whipped egg whites just before baking.
Variations
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Add 2 tablespoons of cocoa powder to make a chocolate soufflé.
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Mix in a spoonful of fruit puree (like raspberry or mango) for a fruity twist.
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Swap vanilla for almond extract for a nutty version.
Conclusion
These Fluffy Vanilla Soufflés are a timeless dessert — elegant, light, and surprisingly simple to make at home. Each bite is a sweet, airy delight that will wow anyone at the table. Serve them warm and watch them disappear in seconds!
