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Souffle recipes - 8 recipes

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If you want to try your hand at making a souffle but you're intimidated, this is the recipe for you

  • 3 tablespoons unsalted butter, plus extra for greasing the dish
  • 1/4 cup finely grated Parmesan, plus extra for sprinkling
  • 3 tablespoons all-purpose flour
  • 1 cup scalded milk
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne pepper
  • Pinch nutmeg
  • 4 extra-large egg yolks, at room temperature
  • 3 ounces good Roquefort cheese, chopped
  • 5 extra-large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
4.7/5 (10 Votes)

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Individual soufflé. This recipe serves 8

  • 3 tbsp. unsalted butter, room temp for the ramekins
  • White sugar for dusting the ramekins
  • 1 3/4 to 2 cups of peeled peach slices
  • Juice of one lemon
  • 1 tsp pure vanilla extract
  • 7 large egg whites
  • 1 tsp cream of tartar
  • Pinch of salt
  • 3/4 cup of sugar
  • Confectioner's sugar, for serving
4.5/5 (20 Votes)

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This is a Martha Stewart Recipe

  • 4 tablespoons unsalted butter, plus more for ramekins
  • 2 tablespoons finely grated Parmesan cheese (1/2 oz)
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup grated Gruyere cheese (2 ounces)
  • 2 tablespoons minced chives, plus 1 tablespoon 1/2 inch pieces
  • coarse salt and freshly ground pepper
  • 3 large eggs, room temperature, whites and yolks separated
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 cups packed baby arugula (2 ounces)
  • 4 strips bacon, cooked and broken into large pieces, for serving
4.6/5 (7 Votes)

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Food Network

  • Butter, for coating pan and ramekins
  • 3 ⁄4 cup sugar 1 teaspoon ground cinnamon
  • Pinch nutmeg
  • 3 medium eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook Note)
  • 1 ⁄3 cup raisins
  • For the whiskey sauce
  • 1 cup heavy cream
  • 1 ⁄2 tablespoon cornstarch
  • 1 tablespoon water
  • 3 tablespoons sugar
  • 1 ⁄4 cup bourbon
  • For the meringue
  • 9 medium egg whites, room temperature
  • 1 ⁄4 teaspoon cream of tartar
  • 3 ⁄4 cup sugar
  • Cook Note: New Orleans French bread is very light and tender. If another bread is used that is too dense, it will soak up all the custard and the recipe won work.
5/5 (1 Votes)

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This shrimp souffle makes a nice project for a lazy Sunday lunch; no hurry to eat and a large appetite to appease

  • 3/4 pound medium sized shrimps peeled and de-veined
  • 1 medium red onion diced fine
  • 1 clove of garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 5 egg whites
  • 4 egg yolks
  • 1/8 teaspoon cream of tartar
  • 1/4 cup grated parmesan + 2 tablespoons for coating souffle dish
  • 4 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 cup whole milk
  • 1/2 cup white wine
  • 1/2 cup fish/clam/shrimp stock
  • 1/2 cup half & half or light cream
  • 3/4 teaspoon tomato paste
  • salt and pepper to taste
  • olive oil as needed
0/5 (0 Votes)

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Oven: 350 degrees If using frozen crab meat, be sure it is completely thawed and very well drained

  • 2 cups fresh or frozen lump or flaked crab meat (about 12 ounces)
  • 1/4 cup butter
  • 1 rib celery, finely chopped
  • 1 medium to large shallot, minced
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • Generous dash of white pepper
  • 1/4 teaspoon Phillips seafood seasoning
  • 3/4 cup milk
  • 1/4 cup dry sherry
  • 4 eggs, separated
  • A pinch of cream of tartar
  • 1 tablespoon lemon juice
0/5 (0 Votes)

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Makes 8 Servings Preheat oven to 350°

  • ¼ pound softened butter (plus some for greasing the pan)
  • 1/3 cup sugar
  • 6 eggs
  • 1 cup sour cream (plus extra for serving on top with berry sauce)
  • ½ cup orange juice
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 package (8 oz.) mascarpone cheese
  • 2 cups small curd cottage cheese
  • 2 egg yolks
  • 1 tbsp sugar
  • 1 tsp vanilla extract
0/5 (0 Votes)

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Total: 1 hr Active: 25 min Yield: 2 to 3 servings Preheat the oven to 400 degrees

  • 1/2 tablespoon unsalted butter, at room temperature
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3/4 cup whole milk
  • 1/4 cup granulated sugar
  • 4 extra-large egg yolks, at room temperature
  • 2 tablespoons orange liqueur
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon grated orange zest
  • 5 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch kosher salt
  • 1/4 cup granulated sugar
  • Confectioners' sugar, for serving
0/5 (0 Votes)

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