Instructions
1. Prepare the Ramekins
- Preheat oven to 375°F (190°C).
- Grease 4–6 ramekins with butter and dust lightly with sugar (for sweet) or flour (for savory) to help soufflés rise evenly.
2. Make the Base
- In a small saucepan, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth and thickened.
- Remove from heat and stir in egg yolks and flavorings (sugar/vanilla for sweet, salt/herbs for savory).
3. Whip the Egg Whites
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the base mixture in three additions. Be careful not to deflate the batter—this gives the soufflé its signature rise.
4. Fill Ramekins
- Spoon the mixture into the prepared ramekins, filling about ¾ full.
5. Bake
- Place ramekins on a baking sheet and bake in the preheated oven for 18–25 minutes (depending on size) until puffed and lightly golden on top.
- Do not open the oven door during baking, or the soufflés may collapse.
6. Serve Immediately
- Soufflés are best served straight from the oven while still puffed.
- For sweet soufflés, dust with powdered sugar or add a drizzle of chocolate or fruit sauce.
- For savory, top with grated cheese or a dollop of cream.
Tips:
- Make sure no yolk gets into the egg whites, or they won’t whip properly.
- You can make a chocolate soufflé by adding 2 oz melted chocolate to the base mixture before folding in the egg whites.
- Individual ramekins are better than one large dish because they rise more evenly.
If you like, I can also give a 5-minute microwave version of sweet soufflé cups that’s quick and perfect for a last-minute dessert.
Do you want me to share that quick microwave version?
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