Vanilla Soufflé Recipe That’s Light, Fluffy, and Irresistible – Sweet Easy Recipes
I still remember the first time I tried making a soufflé. Let’s just say the kitchen looked like a floury battlefield, and my confidence deflated faster than my dessert. But now? Now I’ve got a vanilla soufflé recipe that rises to the occasion—literally. This one’s light, fluffy, and just the right amount of sweet, without needing a pastry chef’s diploma.
If you’ve ever been intimidated by the idea of soufflé, don’t worry. We’re not aiming for perfection here—we’re aiming for delicious. A little wobble is good. A golden top with a soft inside? Even better. This recipe combines easy steps with simple ingredients. And yes, it actually works. The worst thing that might happen? You’ll have to eat a test batch. Tragic, I know.
This is the kind of dessert that makes people think you’ve got secret culinary training when really, you just followed a good recipe. And if someone asks how you pulled it off, you can always wink and say, 'Lila helped me.'
Servings: 4 servings
Ingredients
- 2 tablespoons unsalted butter, for greasing
- 3 tablespoons granulated sugar, for dusting
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F (190°C). Grease the ramekins with butter and dust with sugar. Set aside.
- In a small saucepan, whisk flour and milk over medium heat until thickened. Remove from heat and let it cool slightly.
- Whisk in the egg yolks and vanilla extract until smooth.
- In a clean bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture. Don’t overmix—you want to keep as much air as possible.
- Spoon the mixture into prepared ramekins and run your thumb around the inside edge to help them rise evenly.
- Place ramekins on a baking sheet and bake for 13–15 minutes, or until puffed and golden.
- Dust with powdered sugar and serve immediately. They’ll start to fall after a few minutes—but they’ll still taste like a dream.