Classic Vanilla Soufflé (Print Version)

# Ingredients:

→ For the Soufflé

01 - 2 tablespoons unsalted butter (plus extra for greasing)
02 - 1/2 cup granulated sugar (plus extra for dusting)
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1 teaspoon pure vanilla extract
06 - 3 large eggs, separated
07 - A pinch of salt

# Instructions:

01 - Start by preheating your oven to 375°F (190°C). While it's heating up, grab your ramekins and prep them by coating the insides with a thin layer of butter. Then dust them with a light coating of sugar, tapping out any excess. This creates that beautiful caramelized crust that soufflés are known for!
02 - In a saucepan over medium heat, melt those 2 tablespoons of butter until it's just bubbling. Whisk in the flour to create a roux and cook for about a minute until it smells slightly nutty. Now, gradually pour in the milk while whisking constantly to prevent any lumps from forming. Keep stirring until the mixture thickens enough to coat the back of a spoon - this is your base! Stir in the vanilla extract and set it aside to cool for a few minutes.
03 - Separate your eggs, placing the whites in a clean, grease-free bowl (this is important for proper whipping). Take those golden yolks and whisk them into your slightly cooled base mixture until everything is well combined and smooth. The color should be a beautiful pale yellow.
04 - Now for the magic that makes soufflés rise! Add that pinch of salt to your egg whites and beat them with an electric mixer until soft peaks start to form (when you lift the beaters, the whites should form gentle peaks that slightly droop at the tips). Gradually sprinkle in the sugar while continuing to beat until you achieve stiff, glossy peaks that stand tall when the beaters are lifted.
05 - This step requires a gentle touch! Take about a third of your whipped egg whites and add them to the yolk mixture. Fold them in with a spatula using a cutting and folding motion - don't stir or you'll lose all that air! Once that's lightened up, carefully fold in the remaining egg whites until just combined. You want to keep as much air in the mixture as possible while ensuring no streaks of white remain.
06 - Gently spoon your ethereal mixture into the prepared ramekins, filling them to about 1/4 inch from the top. Run your thumb around the edge to create a slight canal (this helps with even rising). Place the ramekins on a baking sheet and slide them into your preheated oven. Bake for 20-25 minutes until they've risen dramatically above the rim and turned a beautiful golden brown on top. Serve immediately - soufflés wait for no one!

# Notes:

01 - This classic vanilla soufflé rises to impressive heights and features a light, airy texture with a warm, custardy center.
02 - For added flavor, consider using the seeds from a vanilla bean instead of extract.
03 - Ensure that egg whites are at room temperature for better volume.
04 - Serve immediately for the best texture and presentation - soufflés begin to deflate shortly after coming out of the oven.

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