Recipes

Basic Soufflé

Soufflé is a French classic that's easier to make than you might think. This basic recipe uses a simple white sauce base enriched with egg yolks, then lightened with whipped egg whites. Folding the ingredients gently is what gives soufflés their signature airy texture. With just a few pantry staples, you can create an impressive dish that puffs up beautifully in the oven.
Serves 4
Prep Time 10 min
Cook Time 20 min

Ingredients

  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) all-purpose flour
  • ½ tsp (2.5 mL) salt
  • Pinch pepper
  • ¾ cup (175 mL) milk (1%)
  • 4 egg yolks
  • 2 egg whites
  • ¼ tsp (1.25 mL) cream of tartar

Instructions

  • Step 1

    Preheat oven to 375° F (190° C).

  • Step 2

    Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.

  • Step 3

    Separate eggs. Beat yolks well and add 1/4 cup (50 mL) of warm sauce mixture to egg yolks.

  • Step 4

    Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.

  • Step 5

    Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.

  • Step 6

    Carefully pour into 4-cup (1 L) soufflé or casserole dish.

  • Step 7

    Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

Nutrition Facts

Per serving
Calories168
Fat12 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate7 g
Fibre0 g
Sugars2 g
Protein10 g
Sodium462 mg