Vanilla Soufflé
A classic French vanilla soufflé with a light, airy texture and golden top. Best served immediately from the oven.
20g
75g
1piece
250ml
3piece
25g
5piece
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 20g | — | — | |
| 2 | | 75g | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 250ml | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 25g | — | — | |
| 7 | | 5piece | — | — | |
| 8 | | 10g | — | — |
Put a baking tray on a shelf in the lower third of the oven and turn the oven to 190 °C (conventional, not fan); let it heat fully.
Brush the insides of 4 ramekins, 200 ml each (about 9 cm across), with the soft butter, finishing with upward strokes up the sides.
Unsalted butter · 20 g
Tip a spoonful of sugar into each ramekin and turn it to coat the butter, tipping any loose sugar into the next one.
Caster sugar · 15 gLay the vanilla pod on the chopping board.
Vanilla pod · 1 piece
Split the pod lengthways with the tip of the knife.
Pour the milk into the small saucepan.
Whole milk · 250 ml
Scrape the seeds into the milk with the back of the knife and drop in the pod.
Warm the milk over a medium heat until it just steams.
Leave the vanilla to infuse for 10 minutes.
Lift the vanilla pod out onto a small plate with the spoon.
Throw away the pod.
Put the egg yolks in the mixing bowl: 3 yolks from large eggs, about 54 g.
Egg yolks · 3 piece
Add 35 g of the caster sugar.
Caster sugar · 35 gAdd the flour.
Plain flour · 25 gWhisk until smooth and pale.
Pour the warm milk in slowly, whisking all the time.
Pour the mixture back into the saucepan, scraping the bowl clean.
Cook over a medium heat for about 4 minutes, whisking constantly, until thick and bubbling.
Scrape the custard into the large mixing bowl.
Press cling film onto the surface so it does not form a skin.
Leave to cool for about 20 minutes, until no longer warm to the touch; it must be lukewarm at most before the whites go in.
Put the egg whites in the large, spotlessly clean bowl: 5 whites from large eggs, about 160 g. The 2 spare yolks are not needed here.
Egg white · 5 piece
Beat with the hand mixer until they hold soft peaks; keep the bowl and beaters free of grease and yolk.
Add the remaining 25 g of sugar a spoonful at a time with the mixer running.
Caster sugar · 25 gKeep beating until the peaks hold their shape and still look smooth and glossy; stop before they turn dry or clumpy.
Peel the cling film off the custard.
Stir a large spoonful of the meringue into the custard to loosen it.
Fold in the rest of the meringue gently, keeping as much air as you can.
Spoon the mixture into the 4 ramekins to the rim, level the tops with the palette knife, wipe the rims clean and run the knife tip round the inside edge.
Using oven gloves, set the ramekins on the hot baking tray in the oven.
Bake for 12–14 minutes without opening the door, until risen well above the rims and golden, with a centre that is gently set and only trembles slightly.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Put a baking tray on a shelf in the lower third of the oven and turn the oven to 190 °C (conventional, not fan); let it heat fully.⏱ 15 min |
| 2 | 20 g | | Brush the insides of 4 ramekins, 200 ml each (about 9 cm across), with the soft butter, finishing with upward strokes up the sides.⏱ 2 minResultButtered ramekins |
| 3 | 15 g | | Tip a spoonful of sugar into each ramekin and turn it to coat the butter, tipping any loose sugar into the next one.⏱ 1 minResultSugared ramekins |
| 4 | 1 piece | | Lay the vanilla pod on the chopping board.⏱ 5sResultVanilla pod |
| 5 | Vanilla podstep 4 | | Split the pod lengthways with the tip of the knife.⏱ 30sResultSplit Vanilla Podused in step 7 |
| 6 | 250 ml | | Pour the milk into the small saucepan.⏱ 5sResultWhole milk |
| 7 | Split Vanilla Podstep 5 | | Scrape the seeds into the milk with the back of the knife and drop in the pod.⏱ 5sResultMilk and vanilla |
| 8 | — | | Warm the milk over a medium heat until it just steams.⏱ 3 minResultHot vanilla milk |
| 9 | — | | Leave the vanilla to infuse for 10 minutes.⏱ 10 minResultInfused vanilla milk |
| 10 | Infused vanilla milkstep 9 | | Lift the vanilla pod out onto a small plate with the spoon.⏱ 10sResultSpent vanilla podused in step 16 |
| 11 | — | | Throw away the pod.⏱ 5s |
| 12 | 3 piece | | Put the egg yolks in the mixing bowl: 3 yolks from large eggs, about 54 g.⏱ 10sResultEgg yolks |
| 13 | 35 g | | Add 35 g of the caster sugar.⏱ 5sResultEgg yolks and caster sugar |
| 14 | 25 g | | Add the flour.⏱ 5sResultYolks, sugar and flour |
| 15 | — | | Whisk until smooth and pale.⏱ 1 minResultPale yolk paste |
| 16 | Spent vanilla podstep 10 | | Pour the warm milk in slowly, whisking all the time.⏱ 30sResultRaw vanilla custard |
| 17 | Raw vanilla custardstep 16 | | Pour the mixture back into the saucepan, scraping the bowl clean.⏱ 15sResultRaw vanilla custard |
| 18 | — | | Cook over a medium heat for about 4 minutes, whisking constantly, until thick and bubbling.⏱ 4 minResultThick vanilla custard |
| 19 | Thick vanilla custardstep 18 | | Scrape the custard into the large mixing bowl.⏱ 15sResultThick vanilla custard |
| 20 | — | | Press cling film onto the surface so it does not form a skin.⏱ 15s |
| 21 | — | | Leave to cool for about 20 minutes, until no longer warm to the touch; it must be lukewarm at most before the whites go in.⏱ 20 minResultCooled vanilla custard |
| 22 | 5 piece | | Put the egg whites in the large, spotlessly clean bowl: 5 whites from large eggs, about 160 g. The 2 spare yolks are not needed here.⏱ 10sResultEgg white |
| 23 | — | | Beat with the hand mixer until they hold soft peaks; keep the bowl and beaters free of grease and yolk.⏱ 2 minResultSoft-peak egg whites |
| 24 | 25 g | | Add the remaining 25 g of sugar a spoonful at a time with the mixer running.⏱ 30sResultWhites and sugar |
| 25 | — | | Keep beating until the peaks hold their shape and still look smooth and glossy; stop before they turn dry or clumpy.⏱ 1 min 30sResultStiff meringueused in step 27 |
| 26 | — | | Peel the cling film off the custard.⏱ 5s |
| 27 | Stiff meringuestep 25 | | Stir a large spoonful of the meringue into the custard to loosen it.⏱ 30sResultRest of the meringue |
| 28 | — | | Fold in the rest of the meringue gently, keeping as much air as you can.⏱ 1 min 30sResultSoufflé mixture |
| 29 | Soufflé mixturestep 28 | | Spoon the mixture into the 4 ramekins to the rim, level the tops with the palette knife, wipe the rims clean and run the knife tip round the inside edge. → Into 4 equal portions⏱ 1 min 30sResultFilled ramekins |
| 30 | — | | Using oven gloves, set the ramekins on the hot baking tray in the oven.⏱ 10sResultFilled ramekins |
| 31 | — | | Bake for 12–14 minutes without opening the door, until risen well above the rims and golden, with a centre that is gently set and only trembles slightly.⏱ 13 minResultRisen vanilla soufflés |
| Total Time | 59 min | ||
- Using oven gloves, take the ramekins out of the oven on the tray.
- Dust with icing sugar through the sieve and serve at once.
| Nutrient | Per serving |
|---|---|
| 247kcal | |
| 9g | |
| 10g | |
| 5g | |
| 31g | |
| 25g | |
| 0.2g | |
| 107mg |
Vanilla Soufflé
A classic French vanilla soufflé with a light, airy texture and golden top. Best served immediately from the oven.
What you’ll doYou will butter and sugar four ramekins, infuse milk with a split vanilla pod, and cook it with yolks, sugar and flour into a thick custard that cools under cling film. Then you'll whisk the egg whites to a stiff, glossy meringue, loosen the custard with a spoonful, fold in the rest, fill the ramekins and bake until risen. Dust with icing sugar and serve at once.
Ingredients
- Unsalted butter20 g
- Caster sugar75 g
- Vanilla pod1 piece
- Whole milk250 ml
- Egg yolks3 piece
- Plain flour25 g
- Egg white5 piece
- Icing sugar10 g