Name: Vanilla Soufflé Recipe for Sweet Easy Recipes
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 2 tablespoons unsalted butter, for greasing; 1/3 cup granulated sugar, plus extra for coating the ramekins; 2 tablespoons all-purpose flour; 1/2 cup whole milk; 1/2 teaspoon vanilla extract; 2 large egg yolks; 3 large egg whites; 1/4 teaspoon cream of tartar; Powdered sugar, for dusting

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Making soufflé might sound like something only French pastry chefs do in movies, but I promise, this vanilla soufflé recipe is far from intimidating. I’ve had my share of soufflé fails — let’s just say there were a few pancake-shaped ‘soufflés’ in the past — but this one? It actually puffs. It’s rich with that warm vanilla aroma that somehow smells like comfort and elegance rolled into one. The center stays creamy, almost like a warm custard, while the top gets golden and just slightly crisp. It’s the kind of dessert that makes you feel fancy without requiring you to wear pants with buttons. Whether you’re having guests over or just want to spoil yourself on a weeknight, this vanilla soufflé is the move. It ticks all the right boxes for sweet easy recipes and pulls double duty as both comfort food and culinary showstopper.

1) Key Takeaways
2) Easy Vanilla Soufflé Recipe
3) Ingredients for Vanilla Soufflé
4) How to Make Vanilla Soufflé
5) Tips for Making Vanilla Soufflé
6) Making Vanilla Soufflé Ahead of Time
7) Storing Leftover Vanilla Soufflé
8) Try these Desserts next!
9) Vanilla Soufflé
10) Nutrition

1) Key Takeaways

Vanilla soufflé is easier than it looks and perfect for sweet easy recipes
Timing, temperature, and gentle folding are the secret ingredients
Eat it right out of the oven before it deflates into a sugar pancake
You only need a few basic pantry items to pull this off

2) Easy Vanilla Soufflé Recipe

This vanilla soufflé fits perfectly into that category of sweet easy recipes that feel much fancier than the effort they demand. The ingredient list? Short. The baking technique? Mostly just patience. And the result? Light as air, warm, slightly custardy clouds of vanilla goodness.

When I first tried making soufflé, I half expected them to turn into deflated omelets. The key, I found, lies in the egg whites. Beat them too little and they’ll collapse. Overdo it and you’ll get Styrofoam. But just right? You’re rewarded with lift and fluff you didn’t think you could create in your own kitchen.

If you’re after quick and easy recipes that don’t scream “lazy,” this soufflé is a sweet spot. It’s got that “wow” factor, but it’s still in the same league as air fryer desserts easy recipes. Plus, there’s something oddly satisfying about watching them puff up like tiny edible balloons in the oven.

3) Ingredients for Vanilla Soufflé

Unsalted Butter: You’ll use this to grease the ramekins so the soufflé can climb up the sides like a caffeinated squirrel. Don’t skip this step.

Granulated Sugar: Use a bit to coat the ramekins after buttering and more to sweeten the soufflé mixture. It also helps build that gentle crust on top.

All-Purpose Flour: Just a spoon or two to help thicken your soufflé base. This isn’t bread easy recipes level, but flour still plays its quiet part here.

Whole Milk: Full-fat milk adds richness. Skim milk just doesn’t give the same creamy finish in the final spoonfuls.

Vanilla Extract: Go for the real deal if you can. This is the main flavor here, so the good stuff makes a noticeable difference.

Egg Yolks: These give the soufflé structure and that custard-like texture. They’re the golden glue that holds the magic together.

Egg Whites: Whipped until glossy peaks form, they’re what give your soufflés their signature rise. Handle with care.

Cream of Tartar: Just a pinch helps stabilize the egg whites while beating, which keeps the mixture strong without turning rubbery.

Powdered Sugar: A light dusting on top adds visual appeal and just the tiniest extra sweetness before serving.

4) How to Make Vanilla Soufflé

Step 1. Preheat your oven to 375°F. Grease four ramekins generously with butter. Coat each with a sprinkle of sugar, turning to coat all sides.

Step 2. In a small saucepan, whisk together the flour and milk over medium heat. Keep going until it thickens to the texture of pudding, about 2 minutes.

Step 3. Remove the pan from heat and stir in the vanilla. Let it cool for a minute, then whisk in the egg yolks. Set that mixture aside.

Step 4. In a clean bowl, beat the egg whites with the cream of tartar until they start forming soft peaks. Gradually add sugar and beat until glossy and stiff.

Step 5. Gently fold one-third of the egg white mixture into the yolk base to lighten it up. Then fold in the rest carefully, keeping as much air as possible.

Step 6. Spoon the mixture evenly into the ramekins, smoothing the tops. Run your thumb around the edge of each to help them rise evenly.

Step 7. Place on a baking sheet and bake for 12 to 14 minutes. Don’t peek! Remove from the oven, dust with powdered sugar, and serve immediately before they collapse.

5) Tips for Making Vanilla Soufflé

Don’t overbeat your egg whites. If they start looking dry or grainy, you’ve gone too far. Stop when they’re shiny and form peaks that hold their shape.

Use a light hand when folding the egg whites into the yolk base. The whole charm of soufflé lies in its airy texture, and rough mixing will flatten it before it hits the oven.

Make sure your oven is hot and ready when you begin baking. Timing matters. Soufflés love consistency and warmth, not drafts and delays.

6) Making Vanilla Soufflé Ahead of Time

Okay, I’ll be honest. Soufflés aren’t known for being make-ahead champs. But you can prep the base — the milk, flour, vanilla, and yolk part — a few hours in advance.

Keep it covered and in the fridge, then whip your egg whites and fold them in just before baking. That gives you a small time advantage without compromising the soufflé’s rise.

This can be handy for dinner parties, where you want dessert to be ready fast, but still hot and fluffy. Sweet easy recipes don’t always mean shortcuts, but they can mean smart prep.

7) Storing Leftover Vanilla Soufflé

Soufflés are like relationships with flakey texters — best enjoyed right away. They deflate quickly and don’t reheat with the same charm.

If you do have leftovers, pop them in the fridge and eat them cold or rewarm gently in the oven at low heat. Don’t expect them to puff back up, though.

Still, the flavor holds up and the texture turns custardy. If you like bread pudding or eggy desserts, it still works as a solid sweet finish.

8) Try these Desserts next!

9) Vanilla Soufflé