MolalaCook recipe book · 烘焙手記
Classic Soufflé
經典梳乎厘
A light, softly set soufflé with a delicate vanilla centre. Best served warm, straight from the oven.
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Method 做法
Prepare the eggs
Separate the eggs and chill the whites. Whisk the yolks with 5g sugar, then sift in the flour and corn starch.
Cook the base
Heat the milk and butter. Slowly whisk it into the yolk mixture, then return everything to low heat and stir until thick.
Cool and preheat
Stir in the vanilla and let the base cool. Preheat the oven to 180–190°C / 355–375°F.
Prepare the ramekins
Brush the ramekins upward with softened butter and coat the inside evenly with sugar.
Whip the meringue
Beat the egg whites with lemon juice. Add 30g sugar gradually and continue until firm, glossy peaks form.
Fold gently
Fold the meringue into the cooled yolk base in three additions, keeping as much air in the mixture as possible.
Fill and level
Fill the prepared ramekins and smooth the tops. Run a clean thumb around each rim to help the soufflés rise evenly.
Bake and serve
Bake for 15–20 minutes without opening the oven. Dust with icing sugar and serve immediately.
Tools used in this recipe
Watch & bake along
Follow along as MolalaCook makes crisp, caramelised Portuguese egg tarts step by step.
Bake · Share · Smile✦Baker’s notes · 烘焙小貼士+
↔Folding tip · 拌合貼士+
♨Serve immediately · 立即享用+
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Comments 留言
Recipe notebook · 食譜留言簿
Excellent recipe and directions. I prefer the souffle a little lighter, so added one more egg white. Also replaced the lemon juice with the Cream of Tartar and they seem to have risen higher. Thank you so much for the recipe and the detailed instructions, they’re very helpful.