Rich and creamy yet also as light as air: the soufflé is a classic French dish that looks elegant and tastes ethereal. Many cooks fear making soufflé but they are not nearly as difficult as you might have heard nor does it take a lot of work to make a soufflé: whipped egg whites are added to a rich creamy base then baked. The airy egg whites create the distinctive delicate texture and tall stature that defines the soufflé. Master the art of making souffles with our expert recipes and helpful tips. Try decadent hot chocolate or bright lemon souffles or a refreshing frozen soufflé, a dessert souffle is the ultimate way to end a dinner party. Nothing is more impressive than serving individual soufflés, baked in ramekins to your guests. But soufflés aren’t just for dessert, savory soufflés flavored with cheese, bacon, or herbs star as an entree or appetizer, and breakfast soufflés take this favorite meal to the new heights.
Dessert Souffle Recipes That Rise to Any Mood or Occasion -- and Aren't as Difficult as You Think!
Rich and creamy. Fatty. Melts in your mouth... A discussion about souffles is bound to get a rise out of anyone. Whipped egg whites added to a rich creamy base bake up into the alchemy known as the souffle. They're not nearly as difficult to make as you think and always more delicious than you remembered.AdvertisementAdvertisementRecipe
Cheese SouffleOur cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.
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Chocolate SouffleSouffles have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Lemon SoufflesThese individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Caramel SouffleBake this warm caramel souffle for a memorable dessert. The recipe comes from chef Pierre Schaedelin of Benoit in New York City.Also try: Caramel Ice Cream
Frozen Green Tea SoufflesCreme de menthe and powdered green tea flavor pillowy souffles, frozen and served in tiny porcelain dishes. The desserts are less fragile than baked souffles and can be made a day in advance.
Cheese Souffles with Bacon Arugula Salad
Potato Souffles with Julia Child and Jacques PepinChefs Julia Child and Jacques Pepin make a simple potato souffle dish using only three ingredients.
Mini Chocolate SoufflesRecipe
Peach Melba SouffleA peach souffle with warm raspberry sauce is impossible to resist.Recipe
Candies, Cakes, and Cookies: Coconut SouffleGuests will appreciate these sophisticated single-portion confections baked and served in little jelly jars.Recipe
Potato SouffleSeasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.Video
The Science Behind Souffles
Making homemade souffles can be intimidating to say the least, but with a few tips and tricks from Thomas you will be making souffles like a French chef in no time.Recipe
Individual Cauliflower Souffles over Baby GreensTo reveal the inner elegance of this creamy vegetable, serve your guests individual cauliflower-and-blue-cheese souffles over baby greens.Recipe
Lighter Souffled SpinachThis lighter take on creamed spinach can be an airy addition to the dinner table or a brunch buffet.Post
Souffles: Reaching New Heights with Martha
There’s nothing like a souffle. This classic dish -- savory or sweet, large or small -- is always delicious and impressive. Try my new flavor variations and tips for success, and you’ll see that souffles have another fine quality: They are not as complicated to make as you might think.Recipe
Milk-Chocolate SoufflesSouffles are often made with dark chocolate -- but Martha loves using excellent-quality milk chocolate instead. It gives the dessert a creaminess and flavor that are almost reminiscent of hot chocolate.Recipe
Tangerine SoufflesCelebrate citrus season with individual dessert souffles made with tangerine juice and zest. Dust them with confectioners' sugar, and offer creme fraiche alongside.Recipe
Cheese-and-Kale SouffleThis beautifully browned cheese-and-kale souffle was baked with a parchment "collar" wrapped around the dish. This encouraged it to rise sky-high. The addition of egg-white powder helps stabilize the mixture.Recipe
Carrot-and-Parsnip SouffleA pinch of allspice adds warmth to this medley of carrots and parsnips.Video
Mashed Potato SouffléTry an alternative to classic mashed potatoes this Thanksgiving. This rich dish is sure to be a crowd pleaser.Recipe
Lime Raspberry SouffleFresh fruit may be used only in small souffles; the short baking time prevents the fruit from becoming too watery.Video
Emeril Lagasse Makes the Perfect Chocolate SouffléEmeril gives step-by-step instructions for making a decadent chocolate soufflé topped with chocolate sauce.Recipe
Herbed Ricotta SouffleThe French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.AdvertisementAdvertisementRecipe
Lime SouffleSimple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients.Video
Cheese SoufflesDon’t be intimidated; watch Jennifer Aaronson make individual cheese souffles, and then make them yourself.Video
Rich Dark Chocolate SoufflesA column of sweetened creme fraiche provides the perfect counterpoint to the deep dark chocolate of these airy souffles.