Sweet Vanilla Soufflé

Have you ever just craved something sweet, light and airy like a cloud? I have the perfect sweet vanilla soufflé for you just in case you have ever wanted to try one! Don't let the long instructions scare you away because let's face it when there is a long list of instructions they kind of intimidate even me. Surprisingly its not at all hard to make, bakes beautifully and the finished results are just amazing! Can we also just take a moment and talk about the texture? Its so light and fluffy, not overly sweet, seriously feels like you are eating a cloud. Try this next time you want to know what a cloud feels like! If you want to know how to make your own Sweet Vanilla Soufflé then follow the step by step instructable or watch the video tutorial here:

Ingredients

• 2 Tablespoons Butter (room temp)
• ¼ Cup Sugar
• 1 1/3 Cup whole Milk (divided)
• 1/3 Cup plus 2 tablespoons Sugar
• 1/3 Cup Flour
• 1 ½ Tablespoon Butter
• 2 teaspoons Vanilla Bean Paste
• 4 large eggs (separated)
• Powdered sugar (for dusting)

Tools

• Hamilton Beach Hand Mixer
• All Clad Stainless-Steel Set
• Cuisinart Oven Mitts
• Spiral Whisk
• Pyrex Mixing Bowl
• Pyrex Bowl 3 set
• Cookie Sheets
• Misc. Kitchen Utensils

Preheat the oven to 350 degrees F.

Using the first 2 Tablespoons of butter, butter the inside of 6 ramekins and use the 1/4 cup of sugar to coat the inside of each, making sure to cover all the interior surfaces (this will help the soufflés rise). Set aside the prepared soufflé dishes.

In a medium saucepan over low-medium heat, bring 1 cup of milk just to steaming (you don't want to boil the milk).

Separate the 4 eggs into two separate bowls. In the bowl with the egg yolks, stir together 1/3 cup granulated sugar, egg yolks, 1/3 cup flour, and the remaining 1/3 cup milk until it forms a smooth batter.

Slowly whisk 1/3 of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened, this takes about 1 minute.

Stir the butter into the mixture. Transfer mixture to a large bowl and allow it to cool at room temperature for 10 minutes.

Stir in the vanilla bean paste once mixture has cooled. Make sure everything is well combined.

In the bowl with the egg whites beat the egg whites on medium high speed until they become just foamy, and then add the remaining 2 tablespoons sugar. Continue whisking the egg whites on high speed until they hold stiff glossy peaks and can hold when turned upside down on the whisk.

Gently fold 1/3 of the egg whites into the vanilla batter mixture, then carefully fold in the remaining whipped egg whites. Be careful not to overmix, a few streaks are better than deflated egg whites.

Spoon the soufflé mixture into the prepared dishes and add the ramekins to a baking sheet and bake for 25 to 30 minutes at 350 degrees F or until the soufflé has risen with a crusty exterior.

Serve the soufflé with a dusting powdered sugar while warm (they will deflate a bit). Enjoy!

If you prefer a video tutorial, you can watch it here!