Vanilla souffle


  • 1 tbsp Unsalted Butter
  • 1 tbsp All Purpose Flour / Maida
  • 1/2 Cup Hot Milk
  • 1/2 tsp Pure Vanilla Extract or 1 tsp Vanilla Essence
  • 3 tbsp Sugar
  • 2 Eggs (Yolks and whites separated)
  • A Pinch of Salt


    step 1

    Preparing the ramekins: Take butter at room temperature and brush 2 ramekins in bottom upward motion. Now with Caster Sugar coat the ramekins.

    step 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.

    step 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

    step 4

    Remove from heat, the texture of the Sauce should now be nice and creamy, but not runny at the same time

    step 5

    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)

    step 6

    Now add the egg yolks and mix well, till nicely combined. Add salt and Vanilla Extract / Essence.

    step 7

    Now make French meringue- Whisk egg whites. Keep whisking until firm peaks form. Add sugar gradually while slowly whisking.

    step 8

    Keep whisking until soft peaks form. This is French meringue. It takes about 15-20 minutes with hand.

    step 9

    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.

    step 10

    Spoon the mixture into ramekins. Run thumb around inside of rim. This will help the soufflé to rise straight.

    step 11

    Bake in the oven preheated to 390° F. (200° C.) for 12 to 15 minutes, or until well risen.