Vanilla Soufflé

Preparing a vanilla soufflé is an excellent choice for an elegant and sophisticated dessert. Here is the recipe with an Italian twist:

Ingredients

• Butter, for greasing the ramekins
• Granulated sugar, plus a bit more for sprinkling the ramekins
• 250 ml of whole milk
• 1 vanilla pod (or a teaspoon of vanilla extract if not available)
• 3 tablespoons of granulated sugar
• 3 tablespoons of all-purpose flour
• 1 pinch of salt
• 4 large eggs (yolks and whites separated)
• 1 pinch of cream of tartar or a splash of lemon juice (optional)

Preparation

1. Preheat the oven to 190 °C and place a rack in the lower part. Grease the soufflé ramekins and sprinkle with granulated sugar, shaking out the excess.
2. Heat the milk in a saucepan with the vanilla. If using the pod, split it lengthwise and scrape the seeds, putting them into the milk along with the empty pod. Bring almost to a boil and then remove the pod.
3. In a saucepan, mix the sugar and flour. Take the milk off the heat and slowly pour it over the flour and sugar, stirring to avoid lumps. Place the saucepan on the heat and continue stirring until the cream thickens.
4. Remove from the heat and let it cool slightly. Add the yolks one at a time, stirring well after each addition.
5. Beat the egg whites until stiff with a pinch of salt. If desired, you can add a pinch of cream of tartar or a splash of lemon juice to stabilize the meringue.
6. Gently fold the beaten egg whites into the vanilla cream, being careful not to deflate them.
7. Pour the mixture into the prepared ramekins, leveling with a spatula. Run your finger along the inside edge of the ramekin to create a groove (this will help the soufflé rise straight).
8. Bake in the preheated oven for about 18-20 minutes. The soufflé is ready when it’s puffed up, has a nice golden color, and the surface is firm to the touch. Serve immediately.

Remember that a soufflé waits for no one: it should be served and eaten as soon as it is taken out of the oven to enjoy its fluffy consistency.

Curiosity

The soufflé originated in France in the 18th century but has become popular on many international menus due to its versatility in both sweet and savory versions. In Italy, the soufflé is cherished for its delicacy and is often served as a dessert on special occasions. It is said that the secret to a perfect soufflé is in the gentle folding of the egg whites to avoid deflating them, thus maintaining the light and airy structure that characterizes it.