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Sweet Vanilla Omelette Soufflé

A French Classic Dessert

Quick answerMakes 2-4 servings, ready in 20-29 minutes, cook at 350F / 180C, French cuisine.
By Jaron Kimhi··👁 1.2K views
Vanilla Omelette Soufflé
I know this sounds weird... But this vanilla omelette soufflé is a real dessert. It's actually a French classic dessert*. The word omelette is a bit misleading, but when you think about it, this recipe is 99% eggs! Instead of beating the eggs together, you whisk the whites till they're firm and then incorporate everything. This is what creates the soufflé. This dessert is so easy it's a shame not to give it a try. In thirty minutes you get a fluffy sweet soufflé that you'll finish before you realize what's going on.  

Tips For Success:

  1. Eggs should be at room temperature
  2. You can replace the Whiskey with Bourbon or Rum
  * This recipe was adapted from a recipe by the great Paul Bocuse.  

Method

  1. 1

    Separating the eggs and whisking· 5-7 Minutes

    Heat oven to 350F / 180C. Separate the egg whites and yolks. In a bowl, whisk the yolk, sugar and vanilla extract. Whip the egg whites with a pinch of salt till they are firm.

    Souffle-Ingredientsegg-yolkswhisking-the-yolksegg-whiteswhisking-the-whitesegg-whites-whisked
  2. 2

    Incorporating The Egg Mixure· 4-5 Minutes

    Fold the yolks into the whites very carefully. When all is incorporated add the whiskey. Butter your dish and pour the omelette in. For decoration, draw a pattern with your fork on the soufflé.

    Step 2yolks-incorporatedbutter-the-dishpour-the-omelettepattern-the-omelette
  3. 3

    Baking The Omelette Soufflé· 11-17 Minutes

    Cook for 10-15 minutes. Make sure the soufflé doesn't burn. Take it out and dust confectioners sugar on top. Put back in the oven for 1-2 additional minutes. Serve immediately!

    baking-the-soufflesouffle-bakedadding-sugarsouffle-ready
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
Desserts
Cuisines
French
Features
Gluten Free30 minutes or lessVegetarianOven
Tags
dessertGluten Free

Questions & answers

Can I skip the whiskey?
Yes, just leave it out — the vanilla still carries the flavor beautifully. Don't swap in another alcohol unless you're okay with a different flavor profile.
What kind of dish should I bake this in?
Use an oven-safe dish you can butter well — a cast iron skillet or ceramic baking dish both work great. Just make sure it goes from oven to table fast since you're serving immediately.
Why do my egg whites need to be at room temperature?
Room temp whites whip up faster and hold more air, which is what gives the soufflé its lift. Pull your eggs out of the fridge before you start prepping anything else.
How do I know when it's done before the sugar step?
Check it at the 10-minute mark — it should be puffed and just set, not jiggly in the center. Keep a close eye after that since every oven runs a little differently.
Can I make this ahead of time?
No — serve it the second it comes out of the oven. Soufflés collapse fast, and that's not a battle you'll win.