Vanilla Soufflé Recipe

Ingredients:

– **Butter** (for greasing)
– **Granulated sugar** (for coating the ramekins)
– **1 cup milk**
– **1 vanilla bean** (split and seeds scraped, or 1 teaspoon vanilla extract)
– **3 tablespoons unsalted butter**
– **3 tablespoons all-purpose flour**
– **4 large egg yolks**
– **5 large egg whites**
– **1/4 teaspoon cream of tartar**
– **1/2 cup granulated sugar**
– **Powdered sugar** (for dusting)

 Instructions:

1. **Prepare the Ramekins:**
– Preheat your oven to 375°F (190°C).
– Grease the insides of 4 to 6 ramekins (depending on size) with butter and coat them with granulated sugar, ensuring the sugar sticks to all sides. Tap out any excess sugar.

2. **Make the Base:**
– In a small saucepan, heat the milk and vanilla bean (or vanilla extract) over medium heat until it just comes to a boil. Remove from heat and let it sit to infuse.
– In another saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes (do not let it brown). Gradually whisk in the hot milk, continuing to whisk until the mixture thickens and comes to a boil. Remove from heat.
– Remove the vanilla bean if used. Let the mixture cool slightly, then whisk in the egg yolks until smooth.

3. **Whip the Egg Whites:**
– In a clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form.

4. **Combine and Bake:**
– Gently fold the whipped egg whites into the yolk mixture in three additions. Be careful not to deflate the mixture.
– Divide the mixture evenly among the prepared ramekins, filling each about three-quarters full.
– Place the ramekins on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the soufflés have risen and are golden brown on top.

5. **Serve:**
– Dust the soufflés with powdered sugar and serve immediately.

Enjoy your homemade vanilla soufflé!