There is something magical about a soufflé. It comes out of the oven tall, airy and beautifully puffed, making it look much more complicated than it actually is.
A good soufflé has a delicate crust on the outside and a soft, fluffy centre inside. The secret is mostly in the egg whites and how gently you fold them into the batter.
If you have always wanted to try making one at home, this simple recipe is a great place to start.
Ingredients
For a classic sweet soufflé, you will need:
- 2 tablespoons butter, plus extra for greasing
- 2 tablespoons all-purpose flour
- ½ cup milk
- 3 tablespoons sugar
- 2 eggs, separated
- ½ teaspoon vanilla extract
- A pinch of salt
- Powdered sugar, for serving
How to Make Soufflé
1. Prepare the Ramekins
Preheat your oven to 190°C.
Grease two small ramekins generously with butter. You can lightly coat the inside with sugar as well. This helps the soufflé rise more easily.
Place the ramekins on a baking tray and keep them aside.
2. Make the Base
Melt the butter in a small saucepan over low heat.
Add the flour and whisk for about 30 seconds. Slowly pour in the milk while continuing to whisk so that no lumps form.
Cook until the mixture becomes smooth and slightly thick.
Remove it from the heat and allow it to cool for a few minutes.
3. Add the Egg Yolks
Separate the eggs carefully.
Add the egg yolks to the slightly cooled milk mixture along with the vanilla extract and 1 tablespoon of sugar. Mix until everything is smooth.
The mixture should have a creamy consistency.
4. Whip the Egg Whites
Place the egg whites in a clean, dry bowl.
Add a pinch of salt and start whisking. Once they become foamy, gradually add the remaining sugar.
Continue beating until the egg whites form soft to medium-stiff peaks. They should look glossy and hold their shape when you lift the whisk.
This is one of the most important steps because the whipped egg whites are what give the soufflé its signature height.
5. Fold Everything Together
Add about one-third of the whipped egg whites to the yolk mixture and gently mix to loosen the batter.
Now add the remaining egg whites in two additions.
Use a spatula and gently fold from the bottom upwards. Do not vigorously stir the mixture, as you do not want to lose the air trapped in the egg whites.
6. Fill the Ramekins
Pour the mixture into the prepared ramekins, filling each about three-quarters full.
Run your thumb around the inside edge of each ramekin. This creates a small gap that can help the soufflé rise evenly.
7. Bake
Place the ramekins in the preheated oven.
Bake for around 12 to 15 minutes, or until the soufflés have risen and the tops are lightly golden.
Try not to open the oven door while they are baking. A sudden temperature change can cause the soufflé to collapse.
8. Serve Immediately
Take the soufflés out of the oven and serve them immediately.
Dust the tops with powdered sugar for a simple finish. You can also serve them with fresh berries, chocolate sauce or a little whipped cream.
Tips for a Perfect Soufflé
Use clean bowls for the egg whites: Even a little grease can make it difficult to whip the whites properly.
Fold gently: Overmixing will knock out the air that makes the soufflé rise.
Do not overbake: A soufflé should remain soft and airy in the centre.
Serve quickly: Soufflés naturally begin to deflate after coming out of the oven. That is completely normal.
Avoid opening the oven: Keeping the oven temperature stable gives the soufflé a better chance of rising properly.
Final Tip
Don't worry if your first soufflé doesn't look perfectly tall. The beauty of this dessert is in its delicate texture and warm, creamy centre. Once you get comfortable with whipping and folding the egg whites, making soufflé becomes much easier.
For your first attempt, keep the recipe simple and focus on getting the technique right. After that, you can experiment with chocolate, lemon, orange or other flavours.