A simple yet elegant dessert that always impresses
These vanilla soufflé cups are proof that classic desserts don’t have to be complicated. Light, airy, and delicately sweet, they rise beautifully in the oven and practically melt in your mouth. Whether you’re serving them after a special dinner or treating yourself to a cozy homemade dessert, these soufflés deliver bakery-level elegance with everyday ingredients.
Perfectly portioned and quick to prepare, they’re best enjoyed warm, just moments after coming out of the oven—when they’re tall, golden, and irresistibly soft.
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar (adjust to taste)
- ½ cup milk
- ¼ cup butter
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- ½ teaspoon baking powder
- Pinch of salt
- Powdered sugar, for dusting
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease a muffin tin or individual ramekins with butter and lightly dust with flour to prevent sticking.
2. Make the Base
In a saucepan over medium heat, melt the butter. Stir in the flour to form a smooth paste (roux) and cook for 1–2 minutes.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the mixture thickens, then remove from heat.
Stir in the vanilla extract and let cool slightly.
3. Whisk the Egg Yolks
In a bowl, whisk the egg yolks and sugar together until pale and fluffy.
Slowly add the warm milk mixture, whisking continuously until smooth.
4. Beat the Egg Whites
In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
5. Fold Gently
Carefully fold the egg whites into the batter in batches, using a gentle motion to keep the mixture airy.
6. Bake
Spoon the batter into prepared muffin cups or ramekins, filling each about ¾ full.
Bake for 15–18 minutes, or until puffed, set, and lightly golden on top.
7. Serve Immediately
Remove from the oven and dust with powdered sugar.
Serve right away while the soufflés are warm, tall, and cloud-like.
Tips for Success
- Use room-temperature eggs for better volume
- Fold gently—air is the secret to a perfect rise
- Avoid opening the oven door while baking
- Serve immediately; soufflés naturally deflate as they cool
Optional Variations
- Citrus Twist: Add lemon or orange zest
- Chocolate Soufflé Cups: Stir in 2 tablespoons cocoa powder
- Berry Center: Add a spoonful of jam to the center before baking
- Vanilla Bean: Replace extract with vanilla bean paste
These soufflé cups are light, comforting, and quietly impressive—perfect for when you want a dessert that feels special without being stressful.
