★Ingredients
2 tablespoons granulated sugar (for dusting)
2 tablespoons unsalted butter (for greasing)
1 cup whole milk
3 tablespoons granulated sugar
3 large eggs (separated)
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 tablespoons powdered sugar (for dusting)
★Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease the insides of your ramekins or cups with butter and dust them with sugar. This will help the soufflé rise evenly.
Prepare the Base:
In a saucepan over medium heat, warm the milk until it begins to steam (don’t let it boil). In another pan, whisk the flour and 3 tablespoons of sugar. Slowly pour in the warm milk while whisking constantly until the mixture thickens. Remove from heat and allow it to cool slightly.
Add Egg Yolks and Vanilla:
Once the mixture is warm but not hot, whisk in the egg yolks and vanilla extract until smooth. Set aside.
Whip the Egg Whites:
In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add in a tablespoon of sugar while continuing to beat until stiff peaks form.
Fold in Egg Whites:
Gently fold the egg whites into the egg yolk mixture, being careful not to deflate the egg whites too much.
Fill the Ramekins:
Pour the batter into the prepared ramekins or cups, filling them about ¾ full.
Bake the Soufflés:
Place the ramekins on a baking sheet and bake for 12–15 minutes or until the soufflés have risen and are golden on top.
Serve Immediately:
Once out of the oven, dust with powdered sugar and serve immediately for the best texture and presentation.
Enjoy!