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souffle

souffle

Carrie
This guide covers everything you need to know about making a perfect soufflé, from essential ingredients to expert tips and creative variations. Whether you prefer a sweet or savory soufflé, this step-by-step recipe ensures a light, airy, and flavorful dish every time.
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Prep Time 20 minutes
Cook Time 25 minutes
5 minutes
Total Time 50 minutes
Course Dessert, Appetizer, Main Course
Cuisine French, European
Servings 4
Calories 450 kcal

Ingredients
  

  • Ingredients for a Classic Soufflé
  • For the Base Roux & Flavoring:
  • 2 tbsp butter unsalted
  • 2 tbsp all-purpose flour or cornstarch for gluten-free
  • 1 cup milk whole or alternative milk
  • ¼ tsp salt adjust for taste
  • Pinch of black pepper or nutmeg for savory soufflés
  • ½ cup grated cheese Gruyère, Parmesan, or Cheddar for savory soufflés
  • ½ cup melted chocolate or 1 tsp vanilla extract for sweet soufflés
  • For the Egg Mixture:
  • 3 large eggs separated (room temperature)
  • ¼ tsp cream of tartar for egg white stability
  • 2 tbsp sugar for sweet soufflés
  • For Preparing the Ramekins:
  • 1 tbsp butter for greasing
  • 2 tbsp grated cheese or sugar depending on the soufflé type.

Notes

Step-by-Step Guide to Making the Perfect Soufflé

Step 1: Prepare the Ramekins

  1. Preheat your oven to 375°F (190°C).
  2. Grease 4 ramekins with butter, ensuring the sides are well coated.
  3. Dust the insides with grated cheese (for savory soufflé) or sugar (for sweet soufflé) to help the soufflé rise evenly.

Step 2: Make the Base (Roux & Flavoring)

  1. In a saucepan over medium heat, melt 2 tbsp butter.
  2. Add 2 tbsp flour and whisk constantly for about 1 minute to form a roux.
  3. Slowly pour in 1 cup of warm milk, whisking continuously until smooth and thickened.
  4. Remove from heat and mix in cheese (for savory soufflé) or chocolate/vanilla (for sweet soufflé).
  5. Let the mixture cool slightly before adding the egg yolks, one at a time, stirring well.

Step 3: Whip the Egg Whites

  1. In a clean, dry bowl, beat 3 egg whites using an electric mixer.
  2. Add ¼ tsp cream of tartar and continue beating until stiff peaks form.
  3. For a sweet soufflé, gradually add 2 tbsp sugar while beating.

Step 4: Fold and Combine

  1. Gently fold one-third of the whipped egg whites into the base mixture to lighten it.
  2. Carefully fold in the remaining egg whites, using a spatula and a gentle circular motion to maintain airiness.

Step 5: Fill the Ramekins & Bake

  1. Pour the mixture into prepared ramekins, filling them about ¾ full.
  2. Run a knife or finger along the edges to help them rise evenly.
  3. Place on a baking tray and bake for 15-25 minutes, depending on the soufflé size. Avoid opening the oven door while baking!

Step 6: Serve Immediately

  1. Once golden and puffed up, remove from the oven.
  2. Serve immediately for the best texture—soufflés start deflating quickly.
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