Vanilla Soufflé

Among the most delicately textured desserts, soufflés are simple to prepare and they bases can be made hours, even days in advance.


  • 1 cup milk + 1/3 cup milk
  • 1 vanilla bean
  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1 tbsp melted butter
  • 4 egg whites
  • 4 egg yolks
  • 2 tbsp sugar


  1. Preheat the oven to 350F.
  2. Grease four individual ramekins with pan spray or butter. Dust the greased ramekins with an even coating of sugar.
  3. Using a small bowl, whisk together 1/3 cup milk, 1/3 cup sugar, flour, melted butter and egg yolks.
  4. Split the vanilla bean lengthwise and scrape out its seeds using the back of a paring knife.
  5. In a small saucepan, bring the 1 cup of milk and the vanilla bean seeds to a boil.
  6. Using a whisk, add half of the hot milk into the egg mixture, stirring constantly so not to cook the yolks.
  7. Return the entire yolk mixture back into the saucepan and whisk constantly over medium heat for about 3-5 minutes until it thickens. This is your soufflé base.
  8. Remove the soufflé base from the hot pan and reserve in a medium bowl.
  9. Using a standing mixer and whip attachment, begin whipping you egg whites on high speed. Slowly add your sugar until the whites double in volume and hold a medium peak.
  10. Using a rubber spatula, gently fold the whites into you base until they are fully combined.
  11. Portion your soufflés in you prepared ramekins and bake for about fifteen minutes and serve immediately
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