Ingredients:

  • 2 tablespoons (30g) unsalted butter, softened
  • 2 tablespoons (25g) granulated sugar, plus extra for coating
  • 1 cup (240ml) whole milk
  • 1/2 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon pure vanilla extract)
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • Pinch of salt
  • 2 large egg yolks
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup (50g) granulated sugar
  • Powdered sugar for dusting (optional)
  • Fresh berries (optional)

Instructions:

  1. Butter the ramekins thoroughly and sprinkle with granulated sugar, tapping out any excess. Chill in the fridge.
  2. Heat the milk and vanilla bean (or vanilla extract) until almost simmering. Let steep for 10 minutes. Whisk sugar, flour, and salt. Whisk in egg yolks. Gradually whisk in warm milk. Cook over medium heat, whisking constantly, until thickened and smooth. Remove from heat and pour into a bowl. Cover with plastic wrap and cool slightly.
  3. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
  4. Gently fold one-third of the meringue into the cooled crème pâtissière to lighten it. Then, gently fold in the remaining meringue.
  5. Spoon the soufflé batter into the prepared ramekins, filling them almost to the top. Run your thumb around the inside rim of each ramekin to create a clean edge.
  6. Place the ramekins on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until the soufflés are puffed and golden brown.
  7. Dust with powdered sugar (if desired) and serve immediately. Soufflés are best enjoyed straight from the oven.