Fluffy French Vanilla Soufflé Recipe

Introduction

The Fluffy French Vanilla Soufflé is a delicate and impressive dessert that combines lightness with rich vanilla flavor. Perfect for special occasions or a treat to impress guests, this soufflé rises beautifully and melts in your mouth.

Ingredients

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and butter the inside of a soufflé dish.
2. Step 2: In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat and set aside.
3. Step 3: In a mixing bowl, whisk together the egg yolks, sugar, flour, vanilla extract, and salt until well combined.
4. Step 4: Slowly pour the hot milk into the egg yolk mixture while continuously whisking to temper the eggs and prevent curdling.
5. Step 5: Transfer the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency.
6. Step 6: Remove the custard from heat and let it cool for a few minutes.
7. Step 7: In a separate bowl, beat the egg whites until stiff peaks form.
8. Step 8: Gently fold the beaten egg whites into the custard mixture until fully incorporated.
9. Step 9: Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
10. Step 10: Bake in the preheated oven for 25-30 minutes, or until the soufflé has risen and turned golden brown on top.
11. Step 11: Remove from the oven and serve immediately.

Tips & Variations

• For best rise, make sure to beat the egg whites stiff but not dry, and fold them gently to keep the mixture airy.
• You can add a tablespoon of orange zest or a splash of liqueur like Grand Marnier for a flavor twist.
• Use a metal or glass soufflé dish for even baking and better heat distribution.

Storage

Soufflés are best served fresh immediately out of the oven as they will begin to deflate quickly. If you must store leftovers, cover loosely and refrigerate for up to 1 day, but expect the texture to be denser. Reheat gently in a low oven if desired, though results may vary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soufflé mixture ahead of time?

It’s best to prepare and bake the soufflé right before serving. The mixture can separate if left too long, and the soufflé will not rise properly if made too far in advance.

What causes a soufflé to collapse?

Touching the oven door too often, under- or over-beating egg whites, and inaccurate oven temperature can cause a soufflé to collapse. Handle the batter gently and bake without interruption for best results.

Fluffy French Vanilla Soufflé Recipe

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This Fluffy French Vanilla Soufflé is a classic French dessert that features a light and airy texture with a rich vanilla flavor. Made by combining a creamy vanilla custard base with delicate egg whites whipped to stiff peaks, this soufflé rises beautifully in the oven to create a golden, fluffy masterpiece perfect for special occasions or an elegant treat.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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Soufflé Base

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat oven and prepare dish: Preheat your oven to 375°F (190°C) and generously butter the inside of a soufflé dish to prevent sticking and help the soufflé rise evenly.
2. Heat milk: In a saucepan over medium heat, warm the milk until it just begins to simmer. Remove from heat and set aside to maintain the proper temperature for tempering.
3. Combine yolk mixture: In a mixing bowl, whisk together the egg yolks, granulated sugar, all-purpose flour, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
4. Temper the eggs: Slowly pour the warm milk into the egg yolk mixture while continuously whisking to prevent the eggs from curdling and to create a smooth custard base.
5. Cook custard: Transfer the combined mixture back to the saucepan and cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens to a custard-like consistency that coats the back of a spoon.
6. Cool custard: Remove the custard from heat and allow it to cool for a few minutes, bringing it to a lukewarm temperature suitable for folding with egg whites.
7. Beat egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form, ensuring the soufflé achieves its characteristic lightness and rise.
8. Fold egg whites: Gently fold the beaten egg whites into the cooled custard mixture in batches, taking care not to deflate the mixture while achieving a uniform blend.
9. Prepare soufflé dish: Pour the finalized soufflé batter into the prepared buttered soufflé dish, smoothing the top evenly with a spatula.
10. Bake: Place the soufflé in the preheated oven and bake for 25-30 minutes, or until it has risen gracefully and developed a golden brown top. Avoid opening the oven door during baking to prevent collapse.
11. Serve immediately: Remove the soufflé from the oven and serve immediately to enjoy its full fluffiness and delicate texture.

Notes

• Ensure the egg whites are beaten to stiff peaks for maximum volume and rise.
• Be careful when folding the egg whites to keep the mixture light and airy.
• Do not open the oven door during baking to prevent the soufflé from collapsing.
• Serve the soufflé right out of the oven as it will deflate quickly once cooled.
• Butter the soufflé dish thoroughly to help the batter cling to the sides and rise properly.

Keywords: soufflé, french vanilla soufflé, classic french dessert, fluffy dessert, vanilla custard, baked soufflé, elegant dessert