Classic Two-Egg Milk Soufflé
From the MolalaCook kitchen · 烘焙手記
Classic Two-Egg Milk Soufflé
兩蛋牛奶梳乎厘
This two-egg milk soufflé rises from a cooked flour-and-butter base folded with meringue.
▶ Watch the recipe
Before you begin
Bake the individual ramekins at 180°C and bring them to the table straight away. A buttered, straight-sided ramekin gives the batter an even wall to climb.
Method 做法
Prepare the bases
Preheat the oven to 180°C (356°F). Butter the insides of the ramekins and coat lightly with sugar. Mix yolks and 5 g sugar. Cook the flour and butter with the milk, stirring until thick and smooth. Gradually combine with the yolks, stirring so the mixture stays smooth, then let cool.
See this stage at 1:50 →
Whip and fold
Beat the whites with the remaining 30 g sugar until glossy and able to hold a peak. Stir a small portion into the milk base to loosen it, then fold in the rest in stages.
See this stage at 4:48 →
Fill and bake
Divide the batter between the ramekins and smooth the tops. Wipe the rims so the soufflés rise cleanly. Bake for about 15 minutes at 180°C, the time shown in the video. Serve immediately, while the tops are still high.
See this stage at 5:24 →
Watch & bake along
Classic Two-Egg Milk Soufflé
✦How can I avoid lumps in the base?+
Tools for this recipe
Ceramic Ramekin Soufflé Cup
Use an ovenproof ceramic ramekin for individual portions. Check the fill level and capacity before baking.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
