Traditional Vanilla Souffle


Souffles are dishes which originated in France and contain beaten egg whites and egg yolks as the main ingredients. People worldwide enjoy souffles as dessert or as a meal. Additionally, souffles can also either be savoury or sweet. Some ingredients that can be added to souffles to make them either savoury or sweet include cheese, spinach, meats and meat products like chicken, bacon or ham, seafood, chocolate and fruit among others. Another ingredient that can be added to souffles is vanilla bean or extract. Below is a recipe for a traditional vanilla souffle that can be enjoyed as a dessert after a long day. To make the dessert experience even better, serve the souffles with a scoop of vanilla ice cream.

Here’s what you’ll need:

  • 4 large eggs, separated
  • 2 tablespoons of all-purpose flour
  • 2 tablespoons of butter, softened
  • 1 1/2 teaspoons of vanilla extract
  • 1 pinch of salt
  • 1 cup of hot milk
  • 5 tablespoons of granulated sugar
  • Confectioners’ sugar


PREP: 45 minutes

COOK: 40 minutes

READY IN: 1 hour 25 minutes

SERVING SIZE: 4 servings


  1. Start off by preheating the oven to 350 degrees F (180 degrees C). Using the softened butter, brush 4 1-cup ramekins. Then, coat the ramekins with granulated sugar and shake out the excess. Set aside.
  2. Next, take a medium saucepan and melt the butter. Once the butter has melted, add the all purpose flour and stir until the ingredients are mixed. Remove the saucepan from the heat and add the milk. Stir until well combined. Once combined, lower the heat to medium-low and bring the contents to a boil, stirring constantly. Remove the saucepan from the heat after the sauce is complete.
  3. Add the salt and vanilla extract and stir until incorporated into the sauce. Add the separated egg yolks one at a time, whisking each time until the yolk is combined into the mixture. Once the egg yolks have been combined, transfer the mixture to a medium bowl and set it aside.
  4. After transferring the mixture, add the egg whites to a medium bowl and use an electric mixer fitted with the whisk attachments to whip the egg whites until firm peaks form. Gradually add the sugar and continue whisking until soft peaks form. Once the peaks form, fold the egg whites mixture into the sauce.
  5. To complete the souffle, pour the mixture into the ramekins before running your thumb around the inside of the rim. Place the ramekins in the centre of the preheated oven and bake for roughly 30 minutes or until the souffles have risen and appear golden brown on top. Once the souffles have been well baked, remove from the oven and dust with confectioners’ sugar. Serve immediately.

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Cynthia Moore
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    • flett
    • November 16, 2016

    adding this to my list of favs

    • mickey
    • November 16, 2016

    very traditional and very good

    • seanny
    • November 16, 2016

    will my little ones enjoy?!?!

    • yael
    • November 16, 2016

    this was easy to make. thanks

    • yania
    • November 16, 2016


    • Rorri
    • November 17, 2016

    @seanny totally

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