Delicious Soufflé Cups

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🍮 Delicious Soufflé Cups (Classic Vanilla or Chocolate)

Servings: 4–6 individual soufflés

Prep Time: 20 min

Bake Time: 15–18 min

Total Time: ~40 min

🛒 Ingredients

Base (Pastry Cream)

  • 1 cup whole milk
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract (or 1 tsp instant espresso + 3 oz melted chocolate for chocolate version)

Soufflé mixture

  • 4 large eggs, separated
  • 1/4 cup granulated sugar (for beating into whites)
  • Butter and sugar for greasing ramekins

Optional additions

  • Zest of 1 lemon (for lemon soufflé)
  • 2 oz melted semisweet chocolate (for chocolate soufflé)
  • 1 tbsp liqueur (Grand Marnier, Amaretto, or Baileys)

🧁 Instructions

1. Prep the ramekins

  1. Preheat oven to 375°F (190°C).
  2. Butter 4–6 ramekins (6 oz each) and coat the insides with granulated sugar, tapping out the excess.
    • This helps the soufflé rise evenly and release easily.
  3. Place ramekins on a baking sheet.

2. Make the base

  1. In a saucepan, melt butter over medium heat.
  2. Whisk in flour to make a smooth roux; cook 1 minute (don’t brown).
  3. Slowly whisk in milk, stirring constantly until thickened (like a pudding).
  4. Remove from heat and whisk in sugar, salt, and vanilla (or chocolate if making the chocolate version).
  5. Beat in egg yolks, one at a time.
  6. Set aside to cool slightly (warm but not hot).

3. Beat the egg whites

  1. In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form.
  2. Gradually add the 1/4 cup sugar and beat until glossy, stiff peaks form — but not dry.

4. Fold together

  1. Stir a small spoonful of the beaten whites into the warm base to lighten it.
  2. Gently fold in the remaining whites using a rubber spatula — use soft, sweeping motions to keep the mixture airy.

5. Fill and bake

  1. Spoon the soufflé mixture into prepared ramekins, filling almost to the top.
  2. Run your thumb around the inside edge of each rim to help the soufflé rise evenly.
  3. Bake on the baking sheet for 15–18 minutes, until puffed and lightly golden.
    • Don’t open the oven door during baking!
    • For chocolate soufflés, bake 1–2 minutes longer.

6. Serve immediately

Soufflés begin to deflate within minutes — serve right away, dusted with powdered sugar or topped with:

  • A drizzle of warm custard or chocolate sauce, or
  • A scoop of vanilla ice cream

🌟 Tips for Perfect Soufflés

  • Room temperature eggs whip higher and more stable.
  • Don’t overfold — a few streaks of white are okay.
  • Preheat the oven fully and avoid drafts while baking.
  • If making ahead: prepare the base and chill; whip and fold in whites right before baking.

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