Mini Souffles
Elevate your dessert game with these charming and impressive Mini Soufflés, a perfect treat for any occasion! Light, airy, and delicately sweet, these individual soufflés are made with simple pantry staples like eggs, milk, and flour. The recipe involves creating a rich base with a smooth roux, then gently folding in fluffy whipped egg whites to achieve their signature rise. Baked to golden perfection in small ramekins, these soufflés are dusted with powdered sugar for a touch of elegance. Ready in just 35 minutes, these show-stopping desserts are best enjoyed fresh from the oven, making them a delightful highlight for dinner parties or intimate gatherings. Whether you're a seasoned baker or a beginner, this recipe will guide you in crafting the perfect soufflé with ease.
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Recipe Information
Ingredients
- 30 grams unsalted butter, plus extra for greasing
- 2 tablespoons granulated sugar, for coating the ramekins
- 240 milliliters whole milk
- 30 grams all-purpose flour
- 50 grams granulated sugar
- 3 pieces large egg yolks
- 3 pieces large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar, for dusting
Instructions
Preheat your oven to 200°C (400°F). Grease four small ramekins with butter, ensuring even coverage. Sprinkle a thin layer of granulated sugar inside each ramekin, coating thoroughly. Tap out any excess sugar and set the ramekins aside.
In a saucepan over medium heat, melt the butter. Stir in the flour to create a roux, cooking for about 1-2 minutes, until it forms a smooth paste but does not brown.
Gradually whisk in the milk, ensuring there are no lumps. Cook and stir constantly until the mixture thickens into a smooth cream-like consistency. Remove from heat and let it cool for 2-3 minutes.
Whisk in the sugar, vanilla extract, and egg yolks into the roux mixture until well combined. Set aside.
In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer until stiff peaks form. Be careful not to overbeat.
Gently fold the egg whites into the yolk mixture in thirds, using a spatula. Be sure to fold gently to maintain as much air as possible.
Evenly distribute the mixture into the prepared ramekins, filling each about ¾ of the way. Smooth the tops with a spatula.
Place the ramekins on a baking tray and bake in the preheated oven for 12-15 minutes, or until the souffles are puffed and golden on top. Avoid opening the oven during baking to prevent them from collapsing.
Remove the souffles from the oven and dust with powdered sugar. Serve immediately to enjoy them at their peak height and texture.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 24.0 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 91 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 341 mg | 7% | |
*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.
