Classic Vanilla Soufflé (French Dessert)

A vanilla soufflé is a light, airy baked dessert made with a creamy vanilla base folded with whipped egg whites, which gives it its famous “rise” and cloud-like texture.

 Ingredients

• 4 large eggs (separated)
• 1 to 1¼ cups milk
• 1/3 cup all-purpose flour
• 1/4 to 1/3 cup sugar (divided)
• 1–2 tsp vanilla extract (or vanilla bean)
• Butter (for ramekins)
• Extra sugar (for coating)
• Powdered sugar (for serving)

 Instructions

1. Prepare ramekins

• Butter ramekins well
• Coat with sugar so the soufflé can climb up easily

2. Make vanilla base

• Heat milk with vanilla
• Mix egg yolks + sugar + flour
• Slowly combine with warm milk
• Cook until thick (like custard)

3. Whip egg whites

• Beat egg whites until stiff peaks form

4. Fold together

• Gently mix egg whites into vanilla base (don’t overmix)

5. Bake

• Pour into ramekins
• Bake at 180–190°C (350–375°F) for 15–30 min
• Do NOT open oven while baking

 Tips for perfect soufflé

• Room temperature eggs = better rise
• Clean bowl (no oil) for egg whites
• Serve immediately (it deflates fast!)

 Result

• Crispy golden top
• Soft, airy inside
• Strong vanilla aroma
• Melts in your mouth texture