How to Make a Souffle

Before learning how to make a souffle let us look at just what is a souffle? Many of our luscious delicate creamy desserts are of French origin. The souffle is attributed to a well known French chef in the nineteenth century. Although “souffles” can be savory, the name is notorious for great sweet desserts. For now, it is the dessert soufflé which I want to focus on. The souffle is similar to a mousse but much lighter in texture. The souffle is similar also to a Bavarian cream but does not always contain gelatin as does the Bavarian cream.

How to Make a SouffleHow to Make a Souffle

Eggs are essential in making souffles with recipes using at least two eggs but most of the time three to six eggs. The eggs are separated with the yolks being beaten and mixed into the other soufflé ingredients. The lightness of this dessert comes by beating the egg white to stiff peaks. Then they are carefully folded into the other mixture. Some souffle recipes are baked but others are not. The soufflés which are not baked might also contain gelatin and/or stiffly whipped cream.

When learning how to make a souffle, it is important to understand the difference in baked soufflés and no baked. Hot baked soufflés are really delicious especially the chocolate ones. I have never met a person who did not love these fresh from the oven topped with a dollop of fresh whipped cream. The important thing to remember when making hot souffles is that your timing is the “key” to success. They must be served directly from the oven.

When I first learned how to make a souffle, it was starting with one baked in the oven. I found they will collapse within only a few minutes after removing them from the oven.  With the baked souffle, the presentation is very important; after falling, this dessert is not nearly as elegant and light in texture. To avoid this disappointment simply plan ahead. The basic soufflé mixture with the egg YOLKS can be prepared ahead. Let the egg WHITES stand in the mixing bowl at room temperature. Have your souffle dishes ready and closely at hand. If your are serving whipped cream with the souffle, have it ready in the refrigerator. Plan about one hour at the end of dinner to prepare and bake the soufflé. Have the oven set warming at the correct temperature.

When ready to prepare your dessert; beat the egg whites until stiff. Carefully fold the whites into the souffle mixture and fill the prepared souffle dishes. Place the souffles in the oven and bake the amount of time stated in the recipe. Do not open the oven door before the end of the baking time. If you are learning how to make a souffle you should know that it is a good possibility that the cold air will cause the souffle to fall. As soon as the soufflés are removed from the oven deliver them directly to the table. (Place on pads to prevent burning the table). Serve whipped cream at the table.

The non baked souffles are stored in the refrigerator or some are frozen. By using gelatin and/ or whipped cream in these recipes, the souffle is more stabilized. These do not collapse like the baked ones do. I really like some of the frozen recipes. After I learned how to make a souffle I found that they are light and airy therefore do not need time to thaw before eating. To me the hot soufflés and the cold ones are like two different desserts. I like both so it just depends what I am in the mood for. You might say, the hot ones are good in the winter and the cold ones, especially frozen are great during the hot summer.

NOTE: When you learn how to make a souffle, quite often recipes will instruct you to make a band or collar around the soufflé dish. This is to hold the mixture in the dish until it sets up; can be baked; refrigerated or frozen. Once this dessert is set and the band removed the dessert stands above the dish making it very elegant. The band can be made with brown heavy paper or double layers of foil measuring about four inches wide. The length depends on the size of your dish allowing a little extra so it can overlap and be taped.


Easy Grand Marnier Souffle RecipeEasy Grand Marnier Souffle Recipe

Learn how to make a souffle flavored with orange.

  • 2 Cups milk
  • 1 Cup sugar (Divided)
  • 1/3 Cup flour
  • 4 Tablespoons butter
  • 5 Egg yolks (Well beaten until lemon color))
  • 7 Egg whites (At room temperature)
  • 4 Tablespoons Grand Marnier
  • 2 Tablespoons grated orange peel

Preheat oven to 400F degrees.
Butter and sprinkle sugar in 1 ½ quart mold or casserole dish.
Melt butter in a saucepan over medium low heat.
Stir flour into melted butter; gradually stir in the milk.
Cook and stir until bubbly and thickened; (Do not full boil).
Remove from heat; stir in Grand Marnier and grated peel.
Stir beaten egg yolks into hot mixture; stir until well blended.
Beat egg whites in clean bowl on high speed until foamy.
Gradually beat in ¼ CUP of sugar; beat until stiff peaks form.
NOTE: Be sure bowl and beaters are completely clean and dry.
Fold whites into hot mixture; pour into prepared dish.
Bake 25 minutes; (Do not open oven door during baking).
Garnish with orange slices and serve hot; serves 8-10.

NOTE: For presentation serve it hot because it will collapse. For taste, I think it is much better served cold.


Baked Macaroon SouffleBaked Macaroon Souffle

Learn how to make a souffle with macaroon cookies.

  • 12 Macaroon cookies 
  • 1 Cup milk
  • 3 Eggs (Separate; beat yolks slightly; let whites set at room temperature)
  • ½ Cup chopped fresh fruit (Berries, peaches, etc.)
  • 1 Cup heavy whipping cream (Whipped)

Preheat oven to 375F degrees; butter a souffle dish (1 to 1 1/2 quart size).

Combine macaroons and milk in saucepan; heat enough to scald.

Gradually pour over beaten egg yolks while whisking.

Pour mixture into top of double boiler.

Cook and stir over hot water until slightly thickened.

Beat egg whites until stiff peaks form.

Fold the egg yolk mixture into the beaten egg whites.

Pour mixture into prepared souffle dish; set in pan of hot water.

Bake for 20 minutes until set.

Spoon into serving dishes and serve with fruit and whipped cream.

Baked Macaroon SouffleBaked Macaroon Souffle


Learn how to make a souffle that is that you serve cold.

  • 1 Pint fresh strawberries
  • 1 Envelope unflavored gelatin
  • ½ Cup sugar
  • ¼ Cup water
  • ¾ Teaspoon lemon juice
  • 1 Tablespoon Kirsch liqueur
  • 2 Egg whites
  • ½ Cup heavy cream

Prepare a collar to fit around a one-half quart soufflé dish.

NOTE: To make collar cut 4 inch wide strip wax paper, foil or brown paper. Fasten with tape allowing 2 inches to rise above dish. Brush inside lightly with oil.

Hull the strawberries reserving 8 for garnish.

Puree remaining strawberries in food processor.

Mix the gelatin with half the sugar in a saucepan.

Add the water and cook over low heat stirring until gelatin dissolves.

Stir gelatin mixture into pureed strawberries; add lemon juice and Kirsch.

Refrigerate stirring occasionally until mixture thickens slightly (About 30 minutes).

Beat egg whites until frothy; gradually add remaining sugar beating until stiff.

Fold stiff egg whites into the strawberry mixture; gently pour into soufflé dish.

Refrigerate for 4 hours; garnish with whole strawberries.


Learn how to make a souffle that is chocolate and baked.

  • ½ Cup sugar
  • 2 Tablespoons cornstarch
  • 1 Cup milk
  • 2 Ounces unsweetened chocolate
  • 3 Egg yolks
  • 2 Tablespoons softened butter
  • 1 Teaspoon vanilla
  • 4 Egg whites
  • ½ Teaspoon salt
  • ¼ Teaspoon cream of tartar

Preheat oven to 350F degrees.

Mix sugar and cornstarch in a small saucepan.

Gradually stir in the milk; add the chocolate.

Cook and stir over medium heat until chocolate is melted and thickened.

Stir and boil for 1 minute; remove from the heat.

Beat the egg yolks in a small bowl until very thick and lemon colored.

Gradually beat in the chocolate mixture; stir in butter and vanilla.

Cool mixture to room temperature.

Butter and sugar a 6 cup soufflé dish.

Make a 4 inch band of triple thickness foil 2 inches longer than circumference of dish.

Secure band around dish taping outside; butter and sugar inside of band.

Beat egg whites, salt and cream of tartar until stiff peaks form.

Stir about ¼ of the egg whites into chocolate mixture.

Fold remaining whites in gently; pour into prepared dish.

Bake for 50 minutes.

NOTE: Knife inserted half way between center and edge should come out clean.

Remove band carefully; divide souffle into sections with fork.

Serve immediately; serve with sweetened whipped cream.

Serves 6.


Learn how to make a souffle with coconut.

  • 1 Cup milk (Divided)
  • 5 Tablespoons sugar (Divided)
  • 2 Tablespoons flour
  • ¼ Cup butter
  • 4 Eggs (Separate; beat yolks; let whites set to room temperature)
  • 1 1/3 Cups shredded coconut
  • 1 Tablespoon powdered sugar

Beat ¼ cup of the MILK with 3 tablespoons of the SUGAR and the flour.

Place remaining milk in a saucepan; bring to a boil.

Add 2 tablespoons of the boiling MILK to the sugar mixture; beat well.

Return the sugar milk mixture to the saucepan beating constantly.

Stir and simmer gently until thickened; cover pan and remove from heat.

Cool for 15 minutes; PREHEAT OVEN TO 375F degrees.

Grease 8 individual ovenproof ramekin dishes with butter.

Sprinkle each ramekin over the butter using 1 tablespoon of the SUGAR.

Add the egg YOLKS and the coconut to the cooled sauce mixture while whisking.

In a large mixing bowl beat egg whites until soft peaks form.

Gradually add in remaining 1 tablespoon of SUGAR while beating.

Beat until stiff peaks form; fold whites into yolk sauce mixture.

Fill the prepared ramekins three fourths full with mixture.

Sprinkle powdered sugar over the top of each.

Place ramekins on a baking sheet; bake for 20 minutes and serve hot.

Serves 8.


Learn how to make a souffle that is refrigerated.

  • 1 Envelope unflavored gelatin
  • ¼ Cup cold water
  • 6 Eggs (Divided; beat yolks; let whites stand to room temperature)
  • 1 Cup sugar
  • 1 ½ Tablespoons grated lemon peel
  • ¾ Cup lemon juice
  • 1 ½ Cups heavy whipping cream

Make a collar around a 1 quart soufflé dish with folded waxed paper.

Mix the gelatin in the water; set aside.

In saucepan combine sugar and egg yolks; beat in the lemon peel and juice.

Cook and stir over low heat until thickened; remove from heat.

Stir the gelatin mixture into the yolk sugar mixture; cool 20 minutes.

Beat egg whites until stiff; fold into the yolk mixture.

Beat the whipping cream until thick and peaks form; fold into yolk mixture.

Spoon mixture into prepared dish; refrigerate overnight.

Serve with extra whipped cream; serves 8 to 10.


Learn how to make a souffle with fresh plums.

  • 1 ½ Pounds ripe plums (Pit and cut in quarters)
  • ¼ Cup sugar
  • 6 Tablespoons water
  • 5 Tablespoons butter (Divided)
  • 1 Tablespoon dried bread crumbs
  • ½ Cup flour
  • 1 ½ Cups warm milk
  • 3 Large eggs (Separate; beat yolks slightly; let whites stand to room temperature)
  • Grated rind of 1 orange

Preheat oven to 375F degrees.

Place the plums in a saucepan with sugar and water.

Bring to a boil, cover and simmer for 10 minutes.

Grease a 2 quart soufflé dish with 1 tablespoon of BUTTER.

Coat dish with the breadcrumbs; place 2/3 of the plums in dish with any juice.

Melt remaining 4 TABLESPOONS butter in a large saucepan.

Stir in the flour and cook for 1 minutes; gradually stir in the warm milk.

Stirring constantly bring to a boil; simmer for 2 minutes.

Remove pan from heat and cool slightly.

Beat yolks, orange rind and remaining plums into sauce.

Beat the egg white until stiff peaks form; stir 1 spoonful into sauce.

Fold in remaining egg whites; pour mixture over plums in dish.

Place dish in larger and deeper pan containing 1 inch of hot water.

Bake for 30 to 35 minutes until well risen and golden; serve immediately.

Serves 6.


Learn how to make a souffle in the top of a double boiler. 

  • 3 Eggs (Separated; mix yolks; set white to room temperature)
  • 3 Tablespoons sugar
  • 3 Tablespoons orange marmalade
  • 1 Teaspoon orange extract
  • ¾ Cup powdered sugar
  • 1 Cup whipping cream (Whipped)
  • 1 Teaspoon vanilla
  • 1 to 2 Tablespoons brandy
  • 1 Package (2 Ounces) toasted slivered almonds

Preheat oven to 400F degrees.

Beat egg whites with mixer until soft peaks form.

Gradually add sugar while beating on high speed.

Beat until stiff peaks form; fold in marmalade and extract.

Have bottom of double boiler with simmering water.

Pour egg white mixture in top of double boiler.

Cover top of double boiler and do not remove lid; simmer 5 minutes.

Beat egg yolks until thick and light; beat in powdered sugar.

Add vanilla and brandy; place bowl over hot water.

Whisk long enough to heat mixture; fold in the whipped cream.

Invert souffle onto a serving plate; pour yolk sauce around the souffle.

Sprinkle top with almonds; serves 6.


Learn how to make a souffle with cranberries and cranberry juice.

  • 2 Cups fresh cranberries
  • 1 ½ Cups cranberry juice
  • 1 Cup sugar
  • 3 Packages unflavored gelatin
  • Sugared cranberries for garnish (See below)
  • 4 Egg whites (Room temperature)
  • ¼ Teaspoon salt
  • 1 Cup heavy whipping cream

Combine cranberries, the juice and 1 CUP sugar in medium saucepan.
Sprinkle gelatin evenly over mixture.
Heat and stir over medium high heat until gelatin is dissolved.
Cook and stir about 7 minutes until cranberries “pop”.
Place mixture in a bowl; refrigerate until mixture mounds slightly.
NOTE: Check in about 40 to 45 minutes; (It mounds when dropped from spoon).
To make sugared cranberries beat 1 egg white until frothy. Dip cranberries into white and then roll in sugar to coat; dry on rack.
Prepare a collar with foil to stand 2 inches above a 1 quart soufflé dish; set aside.
With mixer on high speed of mixer beat egg whites and salt to soft peaks.
Gradually sprinkle in the sugar (2 Tablespoons at a time) until stiff peaks form.
Beat heavy cream in a small bowl until stiff peaks form.
Gently fold cranberry mixture and whipped cream into the beaten egg whites.
Turn mixture into prepared soufflé dish; cover and refrigerate for 4 hours.
Carefully remove foil collar from dish; garnish with sugared cranberries.
Serves 10.