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Vanilla Bean Soufflés

Eggs are at the crux of so many things made in the kitchen, including soufflés. But if the thought of making one leaves you cracked, fear not — if you break it down, this soufflé is really just a vanilla pastry cream with beaten egg whites folded in — it’s that simple.


4 servings

Total Time

1½ hours + chilling

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Test Kitchen Tip

Try changing up the flavor of the soufflés. Add minced citrus zest, or your favorite liqueur (no more than 1 Tbsp.) to the pastry cream.


Coat the insides of four 1-cup ramekins with butter. Combine sugar and flour. Dust insides of ramekins with sugar-flour mixture, tapping out excess; set on a baking sheet.

For the pastry cream, whisk together milk, sugar, flour, and salt in a saucepan until smooth. Heat over medium, whisking constantly, until thickened and boiling; cook 2 minutes and shut off heat.

Slowly drizzle half the milk mixture into yolks, whisking constantly, then add back to pan and cook over medium-low heat, 2 minutes more; whisk in vanilla bean paste.

Transfer pastry cream to a bowl, press plastic wrap over the surface, and cool to room temperature. (If making ahead, chill the pastry cream, then bring it back to room temperature before continuing.)

Preheat oven to 375° with rack in bottom third.

For the whites, beat 4 egg whites in a bowl with a mixer until frothy. Slowly add granulated sugar; beat whites until stiff peaks form.

Whisk a quarter of the whites into the pastry cream, then fold in remaining whites in three batches. Divide batter among prepared ramekins, then run a thumb around the inside rim of the dish to help soufflés rise.

Bake soufflés until golden on top and centers are slightly jiggly, 30 minutes. Sprinkle soufflés with powdered sugar and top with raspberries; serve immediately.

Nutritional Facts

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