Vanilla soufflé

Total time: 45m
Preparation Time: 25m

For 4 portions

Nutritional Information

Contains 475 Kcal, 14g Protein, 39g Carbohydrates, 29g Fat


  • Egg yolk mixture
  • 2 pinches salt
  • 80 g butter
  • 4 dl milk
  • 2 vanilla pod, cut open lengthwise, seeds scraped out
  • 80 g white flour
  • 4 fresh egg yolks
  • Soufflé mixture
  • 6 fresh egg white
  • 80 g sugar
  • 2 pinches salt
  • To bake
  • a little icing sugar
  • Utensils
  • 4 ovenproof dishes (each holding approx. 200 ml), greased, sprinkled with sugar, chilled

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  • Preparation

    Place a baking tray on the bottom shelf of the oven. Preheat the oven to 200°C.
  • Egg yolk mixture

    Heat the butter in a small pan. Add the flour, cook while stirring; the flour must not take on any colour. Remove the pan from the heat. Bring the milk to the boil with the salt and vanilla. Pour through a sieve into the flour, stir to form a paste which separates from the base of the pan, allow to cool slightly. Gradually add the egg yolks, stirring until smooth.
  • Soufflé mixture

    Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Beat approx. 1/3 of the egg whites into the egg yolk mixture using a whisk, then carefully fold in the rest using a rubber spatula. Divide between the prepared moulds.
  • To bake

    Approx. 20 mins. on a preheated tray on the bottom shelf of an oven preheated to 200°C. DO NOT open the oven, otherwise the soufflé will collapse. Remove from the oven, dust with icing sugar and serve immediately.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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