Soufflé
Light as a cloud and melts in your mouth.
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Estimated Time
- Preparing 20 min
- Cooking 15 min
Nutritions / Serving
-
Energy224 kCal
-
Carbs22 g
-
Protein7 g
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Fat13 g
Serves 2.
Ingredients
- Egg 2 pc
- Granulated Sugar 35 g
- Whole Milk 80 g
- Unsalted Butter 20 g
- Cake Flour 10 g
- Vanilla Extract 2 g
Prepare two ramekins with relatively vertical sides, each with a capacity of about 200 ml. Use a brush to evenly coat the bottom and sides with softened unsalted butter (additional amount).
Pour granulated sugar (additional amount) into the ramekins. Gently shake to coat the bottom evenly, then tilt and rotate the ramekin to coat the sides as well. Finally, turn it upside down and tap the bottom to remove excess sugar.
Preheat the oven to 210°C (410°F). Separate the egg whites and yolks. Place the egg whites in a clean, oil-free mixing bowl.
In a small saucepan, add the unsalted butter and heat over medium-low. Once melted, add the pastry flour and stir until fully combined with no lumps. Add all the milk and continue stirring constantly over low heat. When the mixture thickens and leaves trails like jam, remove from heat.
While the mixture is still warm, add the egg yolks and vanilla extract. Stir until completely smooth. Set aside.
Using an electric mixer on medium speed, beat the egg whites until foamy. Begin adding sugar in three additions, mixing for 30 seconds to 1 minute after each. After the final addition, reduce to low speed. Beat until soft peaks form — the meringue should be glossy and the peak should curl softly.
Add one spatula of meringue into the yolk mixture and fold gently until fully combined. Then pour the mixture back into the rest of the meringue and fold again until uniform.
Carefully pour the batter into the prepared ramekins, filling to about 90%. Tap lightly on the counter to release large air bubbles and level the surface.
Bake for about 15 minutes.
Once out of the oven, dust with powdered sugar and enjoy within 10 minutes.
Discussion
You can apply the butter inside the ramekins in any direction — no need to follow an upward motion.
The eggs I used were about 55–60 g each. Egg size affects the final volume of the batter, so you might end up with slightly more or less.
Heating the saucepan over medium-low helps the mixture thicken gradually and evenly. Too much heat can cause clumping.
If the eggs are larger, you can cook the batter a bit longer to ensure it thickens properly.
You can cover the finished yolk mixture to prevent a skin from forming on the surface.
Soufflé batter doesn’t need strong expansion, so medium or medium-low speed is enough when whipping egg whites. High speed might incorporate too much air, causing cracking. Slower speeds produce finer, more stable meringue, making it easier to control. Whip only to soft peaks — stiff peaks will make the baked soufflé too airy and dry.
If some batter gets on the edge of the ramekin, use your finger to wipe it clean. A clean edge ensures a neat rise, although it won’t affect the flavor.
Fill the ramekin to about 90%. Overfilling may cause the batter to overflow during baking.
Baking time may vary depending on your oven, ramekin material, size, and shape. You can judge doneness by the rise and the golden brown color on top.
Avoid placing a baking tray underneath during baking — it can delay cooking by 3–5 minutes and lead to uneven heating, causing overflow from undercooked sides.
Enjoy within 10 minutes for the best texture and flavor. The soufflé will naturally deflate within 5 minutes due to the temperature change, so take photos quickly!