Soufflé is a light, airy, and fluffy French dish that can be both savory and sweet. Combining the ingredients used in making soufflé gives its unique taste and texture. Soufflé has been around for centuries and has become popular in many countries worldwide.
Brief History and Origin
The origin of soufflé dates back to 17th century France when it was created by a chef named François Massialot. He wrote about his creation in his cookbook “Le Cuisinier Royal et Bourgeois,” published in 1691. Massialot described soufflés as being “light as air” due to the addition of beaten egg whites which helped to make them rise during baking.
Soufflé – The Recipe
- Preparation Time: 25 mins
- Cooking Time: 30 mins
- Total time: 55 mins
- Servings: 4
Ingredients
- Melted butter for greasing
- 2 lemons juice and zest combined
- 2 egg yolks plus 4 egg whites
- 6 tbsp. light brown sugar
- 3 tsp. cornflour
- 1 tbsp. plain flour
- 90ml double cream
- 110ml whole milk
Instructions
- Grease four ramekins with butter and add a small amount of sugar; turn gently to make an even coating on the bottom and sides of each ramekin.
- Prepare the oven and preheat it to 160 degrees C; place a baking tray into the middle rack of the oven.
- Add cornflour, flour, and cream in a medium bowl, and whisk until a smooth and consistent paste.
- Pour milk into a saucepan over medium heat; when milk is just boiling, remove from heat and gradually pour into the cream mixture while whisking gently until the mixture is smooth and looks like a thick cream.
- Transfer the mixture back to the saucepan over medium heat and keep whisking vigorously using a hand whisk. When the mixture starts thickening, remove from heat and add lemon juice and zest while gently whisking.
- Add light brown sugar and egg yolks in a small bowl and beat using a wooden spatula until the sugar dissolves and the mixture looks like a thick paste.
- Then add the egg yolk mixture into the saucepan and whisk until consistent and smooth. Place the saucepan back on the stove and heat until thick again; keep whisking until bubbles appear; remove from heat, and the mixture resembles custard, and leave to cool.
- Add egg whites to a clean bowl and whisk using an electric mixer until soft peaks appear. When the custard in the saucepan is cool, add 1 tbsp. of egg whites and whisk until mixture is less stiff, then fold in remaining egg whites and fold gently until mixture is pale yellow and there is no egg white streaks.
- Transfer the mixture to the ramekins and fill to the brim, level off using a palette knife, and run the inner rims of the ramekins with a thumbnail.
- Arrange the ramekins on the baking tray placed in the oven and bake for 14 minutes or until risen and the color turns golden. Then remove from oven and leave to cool slightly, then remove from ramekins and serve with icing sugar dusting on top.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Chocolate Soufflé: The chocolate souffle is a super decadent dessert, and the texture is fluffy and airy. Indeed, every bite of it will melt in your mouth with the richness of the chocolate.
- Strawberries And Cream Soufflé: the strawberry souffle with the cream Anglaise on top is divine. We love how a classic souffle turned into a strawberry and cream fluffy and airy dessert.
- Matcha Souffle: the sweet earthiness from the matcha in the souffle is just delicious. The texture and the flavor will make you have more of it.
- Pineapple Soufflé: If bread pudding and souffle are your favorite dessert, you must try this recipe. It is a cross between them but has a texture as light as the souffle. Plus, the pineapple brings a tangy tropical flavor to the dessert.
- Savory Cheese Soufflé: This savory version has it all, the airy, fluffy texture, the saltiness from the cheese, and the cheese pull. This is perfect for you if you want to like savory instead of sweet ones.
