Vanilla Soufflé Recipe

Ingredients:

– 2 tablespoons unsalted butter, plus more for the ramekins
– 1/4 cup granulated sugar, plus more for the ramekins
– 2 tablespoons all-purpose flour
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
– 3 large egg yolks
– 4 large egg whites
– 1/4 teaspoon cream of tartar
– Powdered sugar for dusting

 Instructions:

1. **Prepare the Ramekins:**
– Preheat your oven to 375°F (190°C).
– Butter the inside of four 6-ounce ramekins and dust them with granulated sugar. Ensure the sugar covers the buttered surface evenly, then tap out the excess.

2. **Make the Base:**
– In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 1 minute until well combined.
– Gradually whisk in the milk and continue to whisk until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
– Let the mixture cool slightly, then whisk in the egg yolks one at a time until fully incorporated.

3. **Beat the Egg Whites:**
– In a clean, dry mixing bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form.
– Gradually add the 1/4 cup granulated sugar and continue to beat until stiff peaks form.

4. **Combine:**
– Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it.
– Carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

5. **Bake:**
– Spoon the mixture into the prepared ramekins, filling them to the top. Smooth the surface with a spatula.
– Place the ramekins on a baking sheet and bake for 15-18 minutes until the soufflés are puffed and golden brown on top.

6. **Serve:**
– Dust with powdered sugar and serve immediately.

Enjoy your delicious vanilla soufflé! If you have any specific requests or modifications, feel free to let me know!