Vanilla Soufflé
  • 6 egg whites
  • 4 egg yolks
  • 95 g sugar
  • 30 g flour
  • 310 ml milk
  • 1 vanilla bean
  • butter
  • sugar
  1. Start by preparing the forms by brushing the inside of each form with melted butter and coating with sugar. This is important because it will prevent your souffles from sticking.
  2. Preheat the over to 190 Celsius or 375 Fahrenheit.
  3. Separate the eggs with the egg whites in your mixing bowl and the egg yolks in a medium-sized bowl.
  4. Add the sugar to the yolks and lightly whip with the hand until light and creamy. Add the flour and incorporate.
  5. Bring the milk and vanilla bean to a boil in a pot on the stove.
  6. Slowly pour the milk over top the egg yolks while stirring. Return the mixture to the pot and while stirring bring once again to a boil. Let simmer for a few minutes. Remove from heat and transfer to a new bowl.
  7. Whip the egg whites to soft peaks.
  8. Lightly fold the egg whites into the egg yolk mixture, being careful not to smash the air out of the egg whites.
  9. Fill the batter into the forms.
  10. Clean the edges of the ramekins with a paper towel. This will prevent the souffles from sticking!
  11. Bake for about 25 minutes until the souffles are golden on top.
  12. Serve immediately with a fresh fruit sauce of the season.
Recipe by Baking My Way Through Germany at