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Basic Vanilla Soufflés

The thought of baking a soufflé can make even experienced cooks feel nervous. But follow our clear steps and top tips, and this sophisticated dish becomes much simpler than you'd think. Master this basic sweet soufflé, then you can experiment with other delicious flavour combinations available via this app - including St Clements soufflés - and you'll soon be an expert at making this truly impressive dish.

  • Timer Prep 80 min
    Cook 25 min
  • Chart 270.0 cal/
    serving
  • Chef hat Hard
    effort

Preparation

Scrape the seeds out of the vanilla pods and discard of the pod. Zest the oranges.

Method

  1. 1 To make the crème pâtissière base, put the milk, cream and vanilla seeds in a medium, preferably non-stick saucepan and bring to the boil. Move on to the next steps while you wait.
  2. 2 Meanwhile, mix together the egg yolks and caster sugar until well combined.
  3. 3 Beat the flour and cornflour into the egg yolks.
  4. 4 Pour the hot milk and cream into the egg mixture, whisking as you pour.
  5. 5 Transfer back to the saucepan and stir continuously over a low-to-medium heat for 2-3 minutes, until smooth and very thick.
  6. 6 Transfer to a bowl and cover with cling-film. Leave to cool to room temperature.
  7. 7 When ready to cook the soufflés, heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens) and heat a flat, heavy-based baking tray.
  8. 8 Coat 150ml ramekins with two layers of butter and a layer of caster sugar (see Top Tips).
  9. 9 Whisk the egg whites until they form firm peaks.
  10. 10 Gradually add the caster sugar until the mixture is firm and glossy.
  11. 11 Mix one-third of the egg white mixture into the crème pâtissière base to loosen the mixture then, using a metal spoon, gently fold in the remainder until combined.
  12. 12 Spoon into the prepared ramekin dishes and level the surface with a palette knife or back of a spoon.
  13. 13 To avoid the mixture sticking to the top of the mould, run your thumb or a sharp knife around the top edge of each ramekin.
  14. 14 Place the ramekins on the pre-heated baking tray and bake for 12-15 minutes until well risen and golden.
  15. 15 To serve, place on serving plates and decorate with the icing sugar and orange zest.
  • Average per serving
  • Calories 270.0kCal
  • Fat16.9g
  • Saturated9.1g
  • Salt0.2g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg