Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
join
kitchen
Home kitchen plans

Vanilla Soufflé

  1. Home
  2. Recipes
  3. Vanilla Soufflé

Vanilla Soufflé

Cuisine:French

Course:Dessert

30m prep 30m cook 1h 0m ready

6 to 8 servings This soufflé tastes remarkably like a sugar cookie. You may use 2 vanilla beans in place of the vanilla extract. Gently heat the heavy cream and sugar until steaming in a small saucepan. Split the vanilla beans lengthwise, scrape the seeds into the cream, and add the pods. Cover, remove from the heat, and let stand for 30 minutes. Remove the vanilla bean pods and proceed as directed. Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 9-inch or 2-quart soufflé mold, above.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • ⅓ cup sugar
  • 4 large egg yolks (whites reserved)
  • 5 teaspoons vanilla
  • 5 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 1
    • 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
    • 3 tablespoons sugar, or more to taste
    • 2 teaspoons strained lemon juice, or more to taste
    Sub-recipe steps
    1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
    2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • ⅓ cup sugar
  • 4 large egg yolks (whites reserved)
  • 5 teaspoons vanilla
  • 5 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 1 Any custard sauce, sabayon, or Fresh Berry Coulis

Let's Cook

  1. Step 1.

    Melt in a medium saucepan over medium heat: 3 tablespoons unsalted butter

  2. Step 2.

    Whisk in until smooth: 2 tablespoons all-purpose flour

  3. Step 3.

    Cook, stirring, for 1 minute. Remove from the heat and stir in: 1 cup heavy cream; ⅓ cup sugar

  4. Step 4.

    Return to the heat and bring to a boil, whisking constantly, then remove from the heat. Whisk in a large bowl until well blended: 4 large egg yolks (whites reserved)

  5. Step 5.

    Very gradually whisk in the hot cream mixture, then stir in: 5 teaspoons vanilla

  6. Step 6.

    Beat in another large bowl on medium speed until foamy: 5 large egg whites, at room temperature

  7. Step 7.

    Add and beat until soft peaks form: ½ teaspoon cream of tartar; ⅛ teaspoon salt

  8. Step 8.

    Increase the speed to high and beat until the peaks are stiff but not dry. Using a large silicone spatula, gently stir one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Turn the batter into the prepared soufflé mold and smooth the top. Bake until the soufflé is well risen and the top is deep golden brown, 25 to 30 minutes. Serve at once with: Any custard sauce, sabayon, or Fresh Berry Coulis

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.