Welcome to the art of French baking, where the simplest ingredients transform into an ethereal experience for the palate. The soufflé, a culinary masterpiece, is a testament to the elegance and precision of French cuisine. The image you’ve shared captures the quintessence of this classic dish—a cup soufflé, golden and risen, with a dusting of sugar powder that whispers of its delicate sweetness. This delightful dessert, with its soft, airy texture and rich yet subtle flavor, is a ballet of balance: it’s both light and indulgent, simple and complex. The recipe you seek is a dance of eggs, sugar, and vanilla, a promise of a delectable journey through taste and texture. So, preheat your oven and prepare your whisk; we’re about to embark on a culinary adventure to create your very own cup of cloud-like indulgence.
Ingredients:
- 3 eggs (yolks and whites separated)
- 50g Sugar (divided into 15g for yolks and 35g for whites)
- 1g Salt (1/4 tsp)
- 20g All-purpose flour (2 tbsp)
- 180ml Milk
- 1 tsp Vanilla extract
- Unsalted butter (for coating the cups)
- Additional sugar (for coating the cups)
- Powdered sugar for dusting
Equipment:
- Two 250-430ml ramekins or oven-safe cups
Instructions:
Preheat your oven to 200°C (392°F).
Prepare the cups: Coat the inside of your ramekins or cups with unsalted butter, and then dust them with sugar to prevent the soufflé from sticking.
Make the base:
Separate the egg whites from the yolks.
In a saucepan, whisk together the egg yolks with 15g of sugar until the mixture is pale and slightly thickened.
Add the flour and salt, whisking until smooth.
Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens.
Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
Whip the egg whites:
In a clean, dry bowl, beat the egg whites until frothy.
Gradually add 35g of sugar as you continue to beat until stiff peaks form.
Combine:
Gently fold a third of the whipped egg whites into the yolk mixture to lighten it.
Then carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
Bake:
Fill the prepared cups with the soufflé mixture. Run your thumb around the inside edge of the cup to help the soufflé rise evenly.
Bake in the preheated oven for 13-15 minutes or until the soufflés have risen and the tops are golden brown.
Serve immediately: Dust with powdered sugar and serve right out of the oven for the best texture, as soufflés will start to fall soon after they’re removed from the heat.
Enjoy your homemade soufflé!