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Photo of French Vanilla Souffle by Nasima Singh at BetterButter

French Vanilla Souffle

Nasima Singh
0 minutes
Prep Time
40 minutes
Cook Time
2 People
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ABOUT French Vanilla Souffle RECIPE

The saying goes, 'Le Souffle' náttand pas, on attende le souffle'. Meaning, that Le Souffle doesn't wait for us, we have to wait for Le Souffle. Vanilla Souffle' is a classic french dessert, which is airy and light and (as the saying mentioned) to be eaten straight out of the oven. You wait and the souffle' will go flat. You can eat it as it, or pair it with a cre'me anglaise. This recipe has been inspired from Eugenies Kitchen

Recipe Tags

  • Veg
  • Dinner Party
  • French
  • Dessert

Ingredients Serving: 2

  1. 1 tbsp Unsalted butter
  2. 1 tbsp All Purpose Flour / maida
  3. 1/2 Cup Hot Milk
  4. 1/2 tsp Pure Vanilla Extract or 1 tsp Vanilla Essence
  5. 3 tbsp sugar
  6. 2 eggs (Yolks and whites separated)
  7. A Pinch of salt


  1. Preparing the ramekins: Take butter at room temperature and brush 2 ramekins in bottom upward motion. Now with Caster Sugar coat the ramekins.
  2. Preparing the Batter: On a medium heat, melt butter in a saucepan. Add flour with a wooden spoon, mix it well for 1 minute. In a microwave heat the milk.
  3. Remove the butter and flour mix from the heat and gradually add milk to the mixture and keep mixing with the spoon gently, till well incorporated and smooth
  4. Bring it back to medium heat, stir continuously till it starts to bubble.
  5. Remove from heat, the texture of the Sauce should now be nice and creamy, but not runny at the same time
  6. Remove the mixture from the hot pan to a normal temperature pan (this is important, or else the batter will keep cooking and become dehydrated)
  7. Now add the egg yolks and mix well, till nicely combined. Add salt and Vanilla Extract / Essence.
  8. Now make French meringue- Whisk egg whites. Keep whisking until firm peaks form. Add sugar gradually while slowly whisking.
  9. Keep whisking until soft peaks form. This is French meringue. It takes about 15-20 minutes with hand.
  10. Add about one third of the French meringue into the white sauce and whisk. Then, pour all white sauce into meringue and whisk until just combined. Do not overmix.
  11. Spoon the mixture into ramekins. Run thumb around inside of rim. This will help the soufflé to rise straight.
  12. Bake in the oven preheated to 390° F. (200° C.) for 12 to 15 minutes, or until well risen.

Reviews (8)  

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Bindu Vijay
Bindu Vijay   Feb-10-2016

I can only see the recipe till 7th step

Seema Awal
Seema Awal   Sep-17-2015


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