Classic 3-Egg Soufflé
Light and airy French dessert
A delicate, cloud-like French dessert that rises tall in the oven and melts in your mouth, made with just three eggs.
Equipment
Ingredients
Main Ingredients
large eggs (separated)
3 piece
butter (softened)
15 g
all-purpose flour (dry)
15 g
whole milk (warm)
120 ml
granulated sugar (dry)
30 g
salt (dry)
1 g
vanilla extract (liquid)
5 ml
Instructions
Preheat oven and prepare ramekins
Preheat oven to 190°C and butter two small ramekins.
Make the base sauce
Melt butter in a small saucepan, whisk in flour, then gradually add warm milk while whisking until thickened.
Add yolks and flavoring
Remove from heat, stir in sugar, salt, and vanilla, then beat in egg yolks one at a time.
Whip egg whites
In a clean bowl, beat egg whites until stiff peaks form.
Fold whites into base
Gently fold one-third of the whites into the yolk mixture to lighten, then fold in remaining whites until just combined.
Bake the soufflé
Divide mixture evenly between prepared ramekins and bake immediately until risen and golden on top.
Original recipe
Storage
Best enjoyed fresh from the oven within 5 minutes of baking
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