Ingredients
Scale
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 cup whole milk
- 1/4 teaspoon cream of tartar
- 1 tablespoon unsalted butter
- 2 tablespoons powdered sugar for topping
Instructions
- Preheat oven to 375°F (190°C). Grease ramekins with butter and dust with powdered sugar.
- In a saucepan, heat milk until just boiling, then stir in flour to create a smooth paste. Remove from heat.
- In a bowl, whisk egg yolks with vanilla, then slowly add to the hot mixture, stirring constantly. Let cool slightly.
- In a clean bowl, beat egg whites with cream of tartar until stiff peaks form, gradually adding sugar.
- Gently fold egg whites into the yolk mixture, maintaining airiness.
- Divide the batter into ramekins. Place on baking sheet and bake for 12-15 minutes until puffed and golden.
- Remove from oven, dust with powdered sugar, and serve immediately under candlelight for a magical effect.
Notes
- Ensure egg whites are at room temperature for best volume.
- Do not open the oven during baking to prevent deflation.
- Serve promptly for the best soufflé experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 soufflé
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
