Basic sweet soufflé

Basic sweet soufflé

Vanessa Levis

The famous French soufflé is one of the lightest, most delectable, most useful dishes in a cook’s repertoire. Any chef worth their salt can whip up a soufflé on demand and with today’s excellent thermostatically controlled ovens it is easier to succeed than to fail in making soufflés. Don’t be afraid. Making a soufflé is simply a matter of aerating custard with whipped egg whites, and baking it.


Quantity Ingredient
45g butter
1 tablespoon plain flour
1 cup milk
1/4 teaspoon salt
110g caster sugar, plus extra to dust
a piece vanilla bean
4 eggs yolks
5 egg whites


  1. Preheat the oven to 180°C. Lightly butter a 6-cup soufflé dish and dust it with caster sugar.
  2. Melt the butter in a saucepan, blend in the flour and cook for 1 minute. Remove from the heat and add the milk, stirring constantly. Add the salt, sugar and vanilla bean. Heat, stirring constantly, and when the sauce is thick and smooth, remove from the heat and allow to cool.
  3. When the milk mixture is cool, remove the vanilla bean and stir in the egg yolks.
  4. Whisk the egg whites until stiff and fold into the mixture. Spoon into the prepared soufflé dish. Bake for 35 minutes or until well risen and golden. Serve immediately.


  • Passionfruit soufflé

    Add 1/2 cup sieved passionfruit pulp, retaining 1 teaspoon of seeds to add to the sauce with the egg yolks.

    Orange liqueur soufflé

    Add 2 tablespoons Grand Marnier, Cointreau or other orange-flavoured liqueur to the sauce when adding the egg yolks.

    Chocolate soufflé

    Finely chop 60 g dark chocolate and melt over hot water. Allow to cool slightly then add to the sauce.
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