Print

Gordon Ramsay Vanilla Soufflé Recipe

Gordon Ramsay Vanilla Soufflé
Print Recipe

Gordon Ramsay’s vanilla soufflé is a classic French dessert made from a base of pastry cream (crème pâtissière) and stiffly beaten egg whites, infused with real vanilla. Baked at a high temperature, the mixture puffs up to form a golden, delicate dome. The inside is tender, soft, and lightly sweet—an elegant finish to any meal.

Ingredients

  • 1 cup (240ml) whole milk

  • 3 tablespoons granulated sugar (plus extra for ramekins)

  • 2 tablespoons cornstarch

  • 2 tablespoons unsalted butter

  • 1 teaspoon vanilla bean paste or extract

  • 3 large egg yolks

  • 4 large egg whites

  • ¼ teaspoon cream of tartar or a pinch of salt

  • 1 tablespoon powdered sugar (for dusting)

  • Softened butter (for greasing ramekins)

Instructions

  • Preheat the oven and prepare ramekins: Set your oven to 400°F (200°C). Generously butter 4 ramekins and coat the insides with granulated sugar. Shake out any excess sugar and place the ramekins on a baking tray.
  • Heat the milk: In a medium saucepan over medium heat, warm the milk just until it begins to steam. Do not let it boil.
  • Whisk the egg base: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale in color.
  • Temper the eggs: Slowly pour the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  • Thicken the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth, pudding-like pastry cream.
  • Add flavor and cool: Remove from heat, then stir in the butter and vanilla extract. Let the mixture cool slightly at room temperature.
  • Whip the egg whites: In a clean bowl, beat the egg whites with cream of tartar (or a pinch of salt) until soft peaks form. Slowly add sugar and continue beating until stiff, glossy peaks form.
  • Fold in the egg whites: Gently fold one-third of the whipped egg whites into the vanilla base to lighten it. Carefully fold in the remaining whites without deflating the mixture.
  • Fill the ramekins: Spoon the soufflé mixture into the ramekins, filling to the top. Smooth the surface and run your thumb around the inside rim to help the soufflés rise evenly.
  • Bake the soufflés: Place the ramekins into the preheated oven and bake for 12–14 minutes, or until they have risen and turned golden on top.
  • Dust and serve: Remove from the oven, dust with powdered sugar, and serve immediately while they’re still puffed and warm.

Find it online: https://gordonramsayeats.com/gordon-ramsay-vanilla-souffle/