- Prep the Ramekins: Preheat oven to 375°F (190°C). Butter 4–6 ramekins (6 oz each) and coat with granulated sugar, tapping out excess. Arrange on a baking sheet.
- Make the Base: Melt butter in a saucepan over medium heat. Whisk in flour to form a smooth roux and cook 1 minute. Gradually add milk, whisking until thickened. Remove from heat and stir in sugar, salt, vanilla (or chocolate). Beat in egg yolks one at a time. Set aside to cool slightly.
- Beat Egg Whites: In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
- Fold Together: Stir a spoonful of beaten whites into the warm base. Gently fold in remaining whites with a spatula to preserve airiness.
- Fill and Bake: Spoon mixture into ramekins nearly to the top. Run thumb around rim to aid rising. Bake 15–18 minutes (add 1–2 minutes for chocolate) until puffed and lightly golden. Do not open oven door during baking.
- Serve Immediately: Dust with powdered sugar or serve with warm custard, chocolate sauce, or vanilla ice cream.
Tips for Perfect Soufflés
- Use room temperature eggs for better volume and stability.
- Avoid overfolding; a few white streaks are fine.
- Ensure oven is fully preheated and free of drafts.
- To prepare ahead, make and chill the base, then fold in whipped egg whites just before baking.
Conclusion
These Delicious Soufflé Cups combine elegance and comfort. Perfect for romantic dinners, festive celebrations, or cozy nights in, they delight with soft texture and heavenly flavor. Serve them fresh, watch them rise, and enjoy the magic of a perfectly baked soufflé — a dessert as beautiful as it is delicious.
