Cinnamon Souffle
Discover the magic of a perfectly risen **Cinnamon Soufflé**, a dessert that's as elegant as it is comforting. Infused with warm, aromatic cinnamon and a hint of sweetness, this light and airy treat is perfect for impressing guests or indulging in a special moment of self-care. Made with simple pantry staples like **butter, flour, and eggs**, the secret lies in mastering the meringue and folding it gently into the spiced base to achieve that signature fluffy texture. Baked to golden perfection and finished with a dusting of powdered sugar, these individual soufflés come together in just 35 minutes. Serve them fresh from the oven for a show-stopping dessert that melts in your mouth with every bite. Perfect for holiday dinners or cozy nights in, this recipe combines sophistication and the irresistible allure of cinnamon for a truly memorable dish.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 2 teaspoons Ground cinnamon
- 5 tablespoons Granulated sugar
- 2 large Egg yolks
- 4 large Egg whites
- 0.125 teaspoons Cream of tartar
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Butter four 6-ounce ramekins and dust the insides with granulated sugar, ensuring even coverage. Shake out any excess.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux.
Gradually pour in the milk while continuing to whisk. Cook, stirring constantly, until the mixture thickens and begins to bubble, about 2-3 minutes.
Remove the saucepan from the heat and stir in the cinnamon and 2 tablespoons of granulated sugar. Allow it to cool slightly for 5 minutes.
Whisk in the egg yolks one at a time until fully incorporated and set the mixture aside.
In a large, clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form. Gradually add the remaining 3 tablespoons of granulated sugar while beating to stabilize the meringue.
Gently fold one-third of the meringue into the cinnamon mixture to lighten it. Then, carefully fold in the remaining meringue in two additions, ensuring not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about three-quarters full. Smooth the tops with a spatula and run your thumb along the inside rim of each ramekin to create a small edge (this helps the soufflé rise evenly).
Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and are lightly golden on top. Do not open the oven during baking.
Remove the soufflés from the oven and immediately dust with powdered sugar. Serve them warm for the best texture and flavor.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 20.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 97 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
