These classic French soufflés are light and airy with a subtle egg flavour. They are not too sweet, which why I love to make a crème Anglaise to pour into them when they are hot out of the oven.

They are just divine!

Servings: 4-6

*Depending size of ramekins

Mis en Place

Soufflé Base

30 g Unsalted Butter

60 g Granulated Sugar

55 g All Purpose Flour

Soufflé

Soufflé Base

+

200 g Whole Milk

5 g Vanilla Extract

2 Egg Yolks

15 g Cornstrach

50 g Sugar

4 Egg Whites

1 pinch of Salt

Method

Step 1

Brush soufflé dishes with soft butter and coat with granulated sugar.

Pre heat oven to 350 degrees F.

Step 2

Make the soufflé base.

Cream butter with granulated sugar and add sifted flour until barely mixed. It will look sandy in texture. Set aside.

Step 3

In a saucepan, bring milk and vanilla to a boil. Add sandy textured mixture and whisk rapidly for 20 seconds over medium heat.

Remove from heat to a mixing bowl and stir in the egg yolks. Cover with plastic wrap and set aside.

Step 4

Combine the granulated sugar with cornstarch. Set aside.

Step 5

In a clean mixing bowl whip egg whites with pinch of salt to soft peaks, then gradually add cornstarch/sugar mixture and whip to stiff peaks.

Step 6

Fold egg whites into the base mixture.

I like to use a whisk for a few passes gently to emulsify easier and then switch to a spatula to fold.

Step 7

Fill your prepared ramekins and tap them on the counter gently to remove any air bubbles. Bake on a cookie sheet for about 15 minutes until golden brown.

*Tip: avoid opening oven while soufflé’s are baking.

Dust the surface with confectionery sugar and serve immediately.

Crème Anglaise – Optional

If you are looking to add a crème Anglaise to your soufflé at serving time, the below is fool proof and delicious!

125 g 35% Cream

125 g Whole Milk

100 g Granulated Sugar

5 grams Vanilla extract or bean

5 Egg Yolks

Pinch of Salt

In a mixing bowl combine egg yolks with sugar and whisk until homogenous.

Combine milk, cream, salt and vanilla in a small saucepan over medium heat, bring to a simmer.

Begin the tempering process where you gradually add hot milk/cream to the egg yolks a ladle at a time while consistently whisking. Once all milk/cream has been added, pour the mixture back into your saucepan and grab a spatula. Heat proof of course! Over medium-low heat stir until the mixture thickens and should coat the back of a spoon. Roughly 75 degrees Celsius on a thermometer.

Strain crème Anglaise through a fine mesh sieve and chill over an ice bath or in the fridge constantly stirring until at room temperature. Once cooled and thickened your sauce is ready!

*You can jazz it up with a shot of liqueur or even some orange zest.