Why You’ll Love This Recipe
Soufflés are the perfect balance of elegance and simplicity. Whether you opt for a decadent chocolate dessert soufflé or a savory cheese variation, the fluffy texture and beautiful rise of the soufflé make it a crowd-pleasing treat. This versatile dish can be enjoyed as a luxurious dessert or a savory side dish, and it’s the perfect way to impress guests. Once you master the technique, the possibilities are endless, and the results are always satisfying.
Ingredients
For the base:
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2 tablespoons unsalted butter (plus extra for greasing)
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3 tablespoons all-purpose flour
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1/2 cup whole milk
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1/2 teaspoon vanilla extract (for sweet soufflés) or 1/2 teaspoon mustard (for savory soufflés)
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg (optional, for savory soufflés)
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3 large egg yolks
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3/4 cup grated cheese (for savory soufflé like Gruyère or Parmesan; or 1/2 cup sugar for dessert soufflés)
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3 large egg whites (at room temperature)
For the topping:
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1 tablespoon granulated sugar (for sweet soufflé)
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Extra butter (for greasing the ramekins)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the ramekins:
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Preheat your oven to 375°F (190°C). Butter four 8-ounce ramekins (or two larger ones) generously, ensuring the sides are coated well. If you’re making a sweet soufflé, sprinkle the inside of the ramekins with sugar to help the soufflé rise evenly. For a savory soufflé, you can dust them with a little grated cheese instead.
2. Make the soufflé base:
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In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk to create a smooth paste (called a roux). Cook for 1-2 minutes to remove the raw flour taste, but don’t let it brown.
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Slowly whisk in the milk, and continue to cook while stirring constantly until the mixture thickens and forms a smooth sauce (about 3-5 minutes).
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Remove the saucepan from the heat. Stir in the egg yolks, one at a time, followed by the vanilla extract (for sweet soufflés) or mustard (for savory soufflés), and salt. If making a savory soufflé, you can also add a pinch of ground nutmeg at this stage.
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Stir in the cheese if making a savory soufflé or sugar if making a dessert soufflé. Set the mixture aside to cool while you prepare the egg whites.
3. Whisk the egg whites:
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In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they form soft peaks. Gradually add a pinch of salt and continue beating until stiff peaks form. The egg whites should be firm but still glossy.
4. Combine the base and egg whites:
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Take a spoonful of the beaten egg whites and gently fold it into the soufflé base to lighten the mixture.
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Then, carefully fold the rest of the egg whites into the base in stages. Use a spatula to gently cut through the mixture and fold it over. Be careful not to deflate the air you’ve incorporated into the egg whites.
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The goal is to maintain as much volume as possible, so fold until just combined.
5. Fill the ramekins:
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Spoon the soufflé mixture into the prepared ramekins, filling them to just below the rim. Smooth the tops with a spatula, and wipe away any excess batter from the sides to ensure the soufflé rises evenly.
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If making a sweet soufflé, you can sprinkle a little extra sugar on top for a slightly caramelized finish. For savory soufflés, a light sprinkle of cheese works well.
6. Bake the soufflés:
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Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés have risen beautifully and are golden brown on top. The soufflé should be puffed up and have a slight jiggle when tapped gently.
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Do not open the oven door while baking, as this may cause the soufflé to collapse.
7. Serve immediately:
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Soufflés deflate quickly once removed from the oven, so serve them immediately. They can be enjoyed on their own or with a light sauce (like chocolate sauce for a dessert soufflé or béchamel for a savory version).
Servings and Timing
Servings: 4 individual soufflés
Total time: 1 hour (including preparation and baking time)
Variations
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Chocolate Soufflé: Replace the cheese in the base with 6 oz of melted chocolate and sugar, and use whipped cream for topping. You can also add a small amount of cocoa powder to enhance the chocolate flavor.
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Cheese Soufflé: Use Gruyère, Parmesan, or cheddar cheese for a savory option. You can also add sautéed spinach or herbs for added flavor.
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Lemon Soufflé: Add lemon zest and juice to the base for a refreshing citrus flavor in a sweet soufflé. Pair with a berry sauce for an added touch.
Storage/Reheating
Storage: Soufflés are best served immediately after baking as they will start to deflate. However, you can prepare the soufflé base ahead of time and store it in the refrigerator for up to 1 day. Whisk the egg whites and fold them in just before baking.
Reheating: Unfortunately, soufflés cannot be successfully reheated once they have deflated. It’s best to bake them just before serving.
FAQs
1. Why did my soufflé deflate?
Soufflés are very delicate and can deflate if they are not handled gently or if they are overbaked. To avoid deflation, make sure you handle the batter carefully and don’t overmix the egg whites. It’s also important not to open the oven door during baking, as temperature changes can cause the soufflé to collapse.
2. Can I make soufflés in advance?
You can prepare the soufflé base up to a day in advance and store it in the refrigerator. However, the egg whites must be whipped just before baking, as they lose their structure over time.
3. Can I freeze soufflés?
Soufflés don’t freeze well because the texture can change when they are reheated. It’s best to bake them fresh, but you can prepare the base ahead of time and store it in the fridge.
4. Can I make a larger soufflé?
Yes, you can make a larger soufflé by increasing the quantities of the ingredients. However, the baking time may need to be adjusted. Be sure to check for doneness by gently tapping the soufflé—it should be golden brown and slightly jiggly in the center.
5. How do I know when the soufflé is done?
A soufflé is done when it is puffed up and golden brown on top. The center should be slightly jiggly, but not liquid. If the soufflé starts to sink immediately after coming out of the oven, it might have been underbaked.
6. What can I serve with a savory soufflé?
Savory soufflés pair wonderfully with a light salad, roasted vegetables, or a simple sauce like béchamel or a light tomato sauce.
7. Can I use egg whites from a carton instead of fresh eggs?
Fresh egg whites are ideal for soufflés because they whip better and create more volume. If you must use carton egg whites, make sure they are pasteurized and use the same quantity.
8. How long can I keep soufflé leftovers?
Soufflés are best enjoyed immediately but can be stored in the refrigerator for up to 1 day if necessary. However, they will lose their texture and rise when stored.
9. Can I use a different dish for baking the soufflé if I don’t have ramekins?
Yes, you can use a larger soufflé dish or a baking dish for a bigger serving. The baking time will likely be longer, so keep an eye on the soufflé as it bakes.
10. Can I add vegetables to a savory soufflé?
Yes, you can add cooked vegetables such as spinach, mushrooms, or leeks to a savory soufflé. Make sure to remove excess moisture from the vegetables to avoid making the soufflé too wet.
Conclusion
Soufflés are a truly impressive dish that may look complicated but are surprisingly easy to make with the right techniques. Whether you opt for a classic chocolate version, a savory cheese soufflé, or a citrusy lemon soufflé, the result is a light, airy treat that will leave everyone in awe. With a little practice, you’ll master this iconic French dish and enjoy its delicate texture and rich flavor every time you bake it. Enjoy!
Soufflé
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A soufflé is a classic French dish that is light, airy, and often served as a dessert or savory dish. Made by folding whipped egg whites into a rich base, soufflés can be sweet or savory, and their delicate texture and impressive rise make them a showstopper in French cuisine.
- Author: Laura
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 individual soufflés
- Category: Dessert or Savory
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- For the base:
2 tablespoons unsalted butter (plus extra for greasing)
3 tablespoons all-purpose flour
1/2 cup whole milk
1/2 teaspoon vanilla extract (for sweet soufflés) or 1/2 teaspoon mustard (for savory soufflés)
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional, for savory soufflés)
3 large egg yolks
3/4 cup grated cheese (for savory soufflé like Gruyère or Parmesan; or 1/2 cup sugar for dessert soufflés)
3 large egg whites (at room temperature)
For the topping:
1 tablespoon granulated sugar (for sweet soufflé)
Extra butter (for greasing the ramekins)
Instructions
Prepare the ramekins: Preheat your oven to 375°F (190°C). Butter four 8-ounce ramekins (or two larger ones) generously. For sweet soufflés, sprinkle with sugar; for savory, use a little grated cheese.
- Make the soufflé base: In a medium saucepan, melt butter over medium heat. Add flour to make a roux, and cook for 1-2 minutes. Slowly whisk in milk and cook until thick. Remove from heat, and add egg yolks, vanilla (or mustard), salt, and nutmeg. Stir in cheese (or sugar for dessert soufflés) and set aside.
- Whisk the egg whites: Beat egg whites in a clean bowl with a pinch of salt until stiff peaks form.
- Combine the base and egg whites: Fold a small amount of egg whites into the soufflé base to lighten it. Then, gently fold the rest of the egg whites into the base until just combined.
- Fill the ramekins: Spoon the soufflé mixture into the prepared ramekins, filling them just below the rim. Smooth the tops and wipe away excess batter.
- Bake the soufflés: Place ramekins on a baking sheet and bake for 20-25 minutes, or until puffed and golden. Avoid opening the oven door during baking.
- Serve immediately: Soufflés deflate quickly, so serve them as soon as they come out of the oven. They can be enjoyed on their own or with a sauce of your choice.
Notes
- Soufflés are delicate and must be served immediately after baking to maintain their rise.
- For sweet soufflés, you can use chocolate, lemon, or other flavorings.
- For savory soufflés, consider adding herbs, spinach, or sautéed mushrooms for extra flavor.
Nutrition
- Serving Size: 1 soufflé
- Calories: 250
- Sugar: 8g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 160mg