Vanilla soufflé

Vanilla soufflé

Total: 45 min. | Active: 25 min.
Nutritional value / portion: 475 kcal
, Fat: 29 g
, Carbohydrate: 39 g
, Protein: 14 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Egg yolk mixture

80 g butter
80 g white flour
4 dl milk
2 pinches salt
2 vanilla pods, cut open lengthwise, seeds scraped out
4 fresh egg yolks

Soufflé mixture

6 fresh egg whites
2 pinches salt
80 g sugar

To bake

a little icing sugar
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4 ovenproof dishes (each holding approx. 200 ml), greased, sprinkled with sugar, chilled

How it's done

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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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