This light and fluffy vanilla soufflé is the perfect elegant dessert! It has a soft, airy texture and a rich vanilla flavor. For a special treat, serve it fresh from the oven with a dusting of icing sugar or a scoop of vanilla ice cream.
Ingredients Needed:
- Knob melted butter, for greasing
- 300ml (10fl oz) full-fat milk
- 4 large free-range eggs, separated
- 45g (1½oz) caster sugar, plus extra for dusting
- 50g (1¾oz) plain flour
- 2 tsp vanilla extract
- Pinch salt
- Icing sugar: for decorating
- Vanilla ice cream (optional), to serve
How To Make Vanilla Souffle Recipe?
- Preheat the oven: Set the oven to 210°C and place a baking tray in the middle to warm up.
- Prepare the ramekins: Grease four ramekins with melted butter, brushing in upward strokes to help the soufflés rise. Coat with sugar and remove any excess.
- Heat the milk: In a saucepan over medium-low heat, bring the milk to a simmer.
- Make the soufflé base: In another saucepan, whisk the egg yolks with 3 tablespoons of sugar until pale. Add the flour and mix well. Slowly pour in one-third of the hot milk while whisking. Add the rest of the milk and return to heat, stirring constantly until thickened (1–2 minutes). Remove from heat, stir in vanilla extract, and let it cool slightly.
- Whisk the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- Combine the mixtures: Gently fold the egg whites into the soufflé base, being careful not to deflate the mixture.
- Bake the soufflés: Divide the batter evenly into the ramekins. Place on the hot baking tray and bake for 20–25 minutes until risen and golden.
- Serve immediately: Dust with icing sugar and enjoy as is or with a scoop of vanilla ice cream.
Recipe Tips:
- Grease the ramekins the right way: Brush the melted butter in upward strokes inside the ramekins. This helps the soufflé rise evenly instead of sticking to the sides.
- Temper the egg yolks properly: When adding hot milk to the egg yolk mixture, pour it slowly while whisking. This prevents the eggs from cooking too fast and turning into scrambled eggs.
- Whisk egg whites to the right texture: Beat the egg whites until stiff peaks form. They should hold their shape but still look glossy. Overbeaten egg whites can make the soufflé dry, while underbeaten ones will prevent it from rising properly.
- Fold gently to keep the air in: When mixing the egg whites into the batter, use a soft folding motion instead of stirring. This keeps the air inside, which is what makes the soufflé rise and stay fluffy.
- Serve immediately for the best texture: Once the soufflés are out of the oven, they start to deflate quickly. Have your guests ready and serve them straight away for the perfect light and airy texture.
How To Store Leftovers?
Let the leftover vanilla soufflé cool to room temperature. Then, cover it lightly with plastic wrap and store it in the fridge for up to 1 day. Keep in mind that soufflés lose their airy texture once chilled.
Nutrition Facts:
- Calories: 140 kcal
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 120mg
- Sodium: 50mg
- Potassium: 80mg
- Total Carbohydrate: 20g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 6g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Fish Soufflé Recipe
- Gordon Ramsay Strawberry Souffle Recipe
- Gordon Ramsay Egg Souffle Recipe
Gordon Ramsay Vanilla Souffle Recipe
Description
This light and fluffy vanilla soufflé is the perfect elegant dessert! It has a soft, airy texture and a rich vanilla flavor. For a special treat, serve it fresh from the oven with a dusting of icing sugar or a scoop of vanilla ice cream.
Ingredients
Instructions
- Preheat the oven: Set the oven to 210°C and place a baking tray in the middle to warm up.
- Prepare the ramekins: Grease four ramekins with melted butter, brushing in upward strokes to help the soufflés rise. Coat with sugar and remove any excess.
- Heat the milk: In a saucepan over medium-low heat, bring the milk to a simmer.
- Make the soufflé base: In another saucepan, whisk the egg yolks with 3 tablespoons of sugar until pale. Add the flour and mix well. Slowly pour in one-third of the hot milk while whisking. Add the rest of the milk and return to heat, stirring constantly until thickened (1–2 minutes). Remove from heat, stir in vanilla extract, and let it cool slightly.
- Whisk the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- Combine the mixtures: Gently fold the egg whites into the soufflé base, being careful not to deflate the mixture.
- Bake the soufflés: Divide the batter evenly into the ramekins. Place on the hot baking tray and bake for 20–25 minutes until risen and golden.
- Serve immediately: Dust with icing sugar and enjoy as is or with a scoop of vanilla ice cream.
Notes
- Grease the ramekins the right way: Brush the melted butter in upward strokes inside the ramekins. This helps the soufflé rise evenly instead of sticking to the sides.
- Temper the egg yolks properly: When adding hot milk to the egg yolk mixture, pour it slowly while whisking. This prevents the eggs from cooking too fast and turning into scrambled eggs.
- Whisk egg whites to the right texture: Beat the egg whites until stiff peaks form. They should hold their shape but still look glossy. Overbeaten egg whites can make the soufflé dry, while underbeaten ones will prevent it from rising properly.
- Fold gently to keep the air in: When mixing the egg whites into the batter, use a soft folding motion instead of stirring. This keeps the air inside, which is what makes the soufflé rise and stay fluffy.
- Serve immediately for the best texture: Once the soufflés are out of the oven, they start to deflate quickly. Have your guests ready and serve them straight away for the perfect light and airy texture.
Gordon Ramsay Vanilla Souffle Recipe