Gordon Ramsay’s vanilla soufflé recipe is built on a pastry cream base whisked with real vanilla bean, which is the same technique he uses for every soufflé but stripped down to let the vanilla do all the talking. Four egg whites, 240ml (1 cup) of whole milk, cornflour for the custard, and 12 to 14 minutes at 200°C (400°F) until golden and risen with a soft centre.
Ramsay teaches this method in his online cooking course as what he calls the science of soufflé, and once I got the base right I stopped being scared of making them. The vanilla version is actually the easiest one to start with because there is no fruit purée or melted chocolate to worry about, just a clean custard and stiff egg whites.
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What Makes a Soufflé Light and Fluffy
The rise comes entirely from the air you trap in the egg whites, not from baking powder or any leavening agent. Ramsay is specific about this: whisk to stiff glossy peaks, fold in thirds, and do not knock the air out.
I used to fold everything in one go and the soufflé came out flat every time. Folding in thirds is what keeps the air inside long enough for the oven to set it.
Why Vanilla Bean Makes a Real Difference
Gordon uses real vanilla, not extract from a bottle, and I noticed the difference the first time I switched. The bean seeds give the pastry cream visible flecks and a rounder flavour that holds up through the oven.
If you cannot get a vanilla pod, vanilla bean paste is the next best thing and I keep a jar in the fridge that lasts months. Regular extract works but the flavour is thinner, and in a soufflé where vanilla is the only star, that matters.
Vanilla Soufflé Ingredients
- 240ml (1 cup) whole milk
- 3 large egg yolks
- 4 large egg whites
- 3 tbsp caster sugar (superfine sugar) plus extra for ramekins
- 2 tbsp cornflour (cornstarch)
- 2 tbsp unsalted butter plus extra for greasing
- 1 vanilla pod, seeds scraped, or 1 tsp vanilla bean paste
- ¼ tsp cream of tartar
- Icing sugar (powdered sugar) for dusting
How To Make Gordon Ramsay Vanilla Soufflé
- Prepare the ramekins: Heat the oven to 200°C (400°F) and place a baking tray inside to preheat. Brush four ramekins with softened butter using upward strokes, coat the insides with caster sugar (superfine sugar), shake out the excess, and chill.
- Heat the milk: Warm the milk in a small pan over medium heat until it just starts to steam. Do not let it boil.
- Make the egg base: Whisk the egg yolks, 2 tablespoons of caster sugar, and the cornflour (cornstarch) together until smooth and pale.
- Temper the eggs: Slowly pour the hot milk into the egg mixture while whisking constantly to stop the yolks from scrambling.
- Cook the pastry cream: Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens into a smooth custard. Take off the heat, stir in the butter and vanilla bean seeds, and leave to cool.
- Whisk the egg whites: Beat the 4 egg whites with the cream of tartar until soft peaks form. Gradually add the remaining tablespoon of caster sugar and keep whisking to stiff, glossy peaks.
- Fold in thirds: Stir one third of the egg whites into the vanilla pastry cream to loosen it. Gently fold in the second third, then the rest, cutting through the mixture without knocking out the air.
- Fill and score: Spoon into the chilled ramekins right to the top, smooth the surface flat, and run your thumb around the inside rim to create a channel.
- Bake: Place on the preheated tray and bake for 12 to 14 minutes until risen and golden on top. Do not open the oven door.
- Serve immediately: Dust with icing sugar (powdered sugar) and bring to the table before they start to fall.
Can I Make the Base Ahead of Time
Yes, and this is what makes vanilla soufflé doable for a dinner party. The pastry cream keeps in the fridge for up to 24 hours, so all you need to do before serving is whisk the whites and fold.
Do not whisk the egg whites ahead of time because they start losing volume within minutes. I prep the pastry cream after lunch and do the whites right before dessert.
What Should I Serve With Vanilla Soufflé
Gordon pairs his soufflés with something cold for contrast, and I do the same. A small jug of cold single cream (light cream) poured into the centre is the classic, or a scoop of vanilla ice cream if you want to double down on the flavour.
A raspberry or passionfruit coulis on the side adds colour and sharpness that cuts through the sweetness. I have also set out a chocolate mousse alongside for guests who want something richer, or an apple tarte tatin if you want a second warm option.
After something heavy like a roast dinner, the lightness of a vanilla soufflé is exactly what you want.
How To Store Vanilla Soufflé
You do not, really, because a soufflé falls within minutes and there is no bringing it back. If there is any left, cover and refrigerate, but it turns into a dense vanilla custard overnight.
That custard is not bad spooned over fruit the next day, so it is not a total loss. Reheating does not work because the whites will not re-inflate, so treat leftovers as a different dessert entirely.
FAQs
- Can I make vanilla soufflé for 2? Halve the recipe and use two ramekins. Bake time stays the same at 12 to 14 minutes since the ramekin size does not change.
- Why did my soufflé not rise? Either the whites were not stiff enough, the ramekins were not properly buttered, or you over-folded the batter. The upward butter strokes and the sugar coating give the mixture something to climb.
- Do I need cream of tartar? It stabilises the egg whites but you can skip it if your bowl is spotless. A few drops of lemon juice does the same job.
- What is the difference between vanilla soufflé and chocolate soufflé? The base technique is identical. Chocolate soufflé adds a ganache layer for richness, while vanilla relies entirely on the pastry cream and the vanilla bean for flavour.
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Nutrition Facts
(Per serving, serves 4)
- Calories: 190 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Sugar: 14g
- Protein: 7g
- Sodium: 70mg
Gordon Ramsay Vanilla Soufflé Recipe
4
servings20
minutes14
minutes34
minutesGordon Ramsay’s vanilla soufflé recipe is built on a pastry cream base whisked with real vanilla bean, which is the same technique he uses for every soufflé but stripped down to let the vanilla do all the talking. Four egg whites, 240ml (1 cup) of whole milk, cornflour for the custard, and 12 to 14 minutes at 200°C (400°F) until golden and risen with a soft centre.
Ramsay teaches this method in his online cooking course as what he calls the science of soufflé, and once I got the base right I stopped being scared of making them. The vanilla version is actually the easiest one to start with because there is no fruit purée or melted chocolate to worry about, just a clean custard and stiff egg whites.
Ingredients
240ml (1 cup) whole milk
3 large egg yolks
4 large egg whites
3 tbsp caster sugar (superfine sugar) plus extra for ramekins
2 tbsp cornflour (cornstarch)
2 tbsp unsalted butter plus extra for greasing
1 vanilla pod, seeds scraped, or 1 tsp vanilla bean paste
¼ tsp cream of tartar
Icing sugar (powdered sugar) for dusting
Directions
- Prepare the ramekins: Heat oven to 200°C (400°F) with a tray inside. Brush four ramekins with butter using upward strokes, coat with caster sugar, shake out excess, and chill.
- Heat the milk: Warm the milk in a small pan over medium heat until it just starts to steam. Do not let it boil.
- Make the egg base: Whisk the egg yolks, 2 tablespoons of caster sugar, and the cornflour together until smooth and pale.
- Temper the eggs: Slowly pour the hot milk into the egg mixture while whisking constantly to stop the yolks from scrambling.
- Cook the pastry cream: Return to the pan and cook over medium heat, stirring constantly, until it thickens into a smooth custard. Take off the heat, stir in butter and vanilla bean seeds, and cool.
- Whisk the egg whites: Beat the 4 egg whites with cream of tartar to soft peaks, gradually add the remaining sugar, and whisk to stiff glossy peaks.
- Fold in thirds: Stir one third of whites into the pastry cream to loosen, then gently fold in the rest in two additions without knocking out the air.
- Fill and score: Spoon into chilled ramekins to the top, smooth flat, and run your thumb around the inside rim.
- Bake: Place on the preheated tray and bake 12 to 14 minutes until risen and golden. Do not open the oven door.
- Serve immediately: Dust with icing sugar and bring to the table before they start to fall.
