Vanilla Bean Soufflé
How to make a vanilla bean soufflé
If you’ve always been too intimidated to make your own soufflé, then this recipe is for you!
Soufflé is not hard, not complicated and definitely not scary! This simple, classic, vanilla bean version is absolutely delicious, and 100% foolproof! We’re sharing all the tips you need to ensure success, and before you know it, you’ll be impressing guests on the regular.
Tips for a success vanilla bean soufflé
You will need to serve your soufflé immediately, as they do start to deflate the moment they leave the oven. So you’ll want to time them to coincide with the end of your meal, so that there is no waiting when they’re ready! The good news is that you can make the custard in advance so that all you need to do before you put them in the oven is whip up the egg whites, which only takes a few minutes!
Vanilla Bean Soufflé recipe
2 tablespoons softened (not melted) butter
1/2 cup granulated sugar, plus extra for coating the ramekins
4 large eggs, separated and at room temperature – place the whites in a mixer bowl and the yolks in a medium bowl
1 1/4 cups whole milk, at room temperature
1/4 cup flour
1 vanilla bean, halved lengthwise
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Confectioner’s sugar, for dusting
Instructions for preparing your vanilla soufflé
Place a baking sheet in the oven and pre-heat to 375 degrees. Use a pastry brush to coat the bottoms and sides of four 8-ounce ramekins with the softened butter. Coat the bottoms and sides with some of the granulated sugar, tapping out any excess. This creates a surface that allows the soufflé to cling to the sides of the ramekins as they rise.
Place the milk in a medium saucepan and bring to a simmer. While the milk is heating up, whisk the yolks to break up, then add 1/4 cup of the granulated sugar. Whisk till well blended. Add the flour and whisk again.
While whisking continuously, pour one-fourth of the hot milk into the yolk mixture. Whisk till well combined and pour into the saucepan containing the rest of the hot milk. Whisk continuously while bringing to a boil and cook for a minute or two till thickened. Remove from heat and scrape into a large bowl (if the mixture seems lumpy, push through a strainer into the bowl, discarding any lumps that remain in the strainer). Scrape the seeds from the halved vanilla bean into the mixture along with the vanilla extract and stir to combine. Set aside.
Using the whisk attachment, beat the egg whites on low speed till the surface is completely covered in tiny bubbles, with no visible “hole” in the center. Add the cream of tartar and increase the speed to medium. Gradually add the remaining 1/4 cup of granulated sugar and raise the speed to high, beating till stiff peaks form.
Fold a scoop of the beaten egg whites into the yolk mixture, to lighten. Add the remaining whites in 2 – 3 additions, folding well after each addition. Scrape into your prepared ramekins and place the ramekins on the heated baking sheet. Bake for 25 – 30 minutes, or till risen nicely and golden brown. Remove from the oven, dust with confectioner’s sugar and serve immediately.