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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Whisk in the sugar, vanilla extract, and egg yolks into the roux mixture until well combined. Set aside.
Step 5
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.
Step 6
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.
Step 7
Evenly distribute the mixture into the prepared ramekins, filling each about ¾ of the way. Smooth the tops with a spatula.
Step 8
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.
Step 9
Remove the souffles from the oven and dust with powdered sugar. Serve immediately to enjoy them at their peak height and texture.
Nutrition Facts
| Serving size | 547.4 grams (547.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1035 |
| Total Fat 46.60g | 60% |
| Saturated Fat 25.10g | 126% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 648mg | 216% |
| Sodium 288mg | 13% |
| Total Carbohydrate 122.00g | 44% |
| Dietary Fiber 0.80g | 3% |
| Total Sugars 96.20g | |
| Protein 30.30g | 61% |
| Vitamin D 182IU | 911% |
| Calcium 388mg | 30% |
| Iron 3mg | 17% |
| Potassium 1133mg | 24% |
Source of Calories