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Strawberry Soufflé

by Lorena

If there’s an impressive dessert it’s soufflé. Many people think that soufflés are hard to make but if you have all the tips at hand you’ll get a great result. This strawberry soufflé is fluffy and delicious.

I love to make and eat soufflé. I think that it’s magical the way it raises in the oven and I love its texture once it’s cooked 🙂

If you want to make a vanilla soufflé just replace the strawberries with the same amount of milk in ml plus the seeds from 1 vanilla pod and it will be spectacular :). Also you can make savoury soufflés like this cauliflower soufflé which are really delicious as well.

Strawberry Soufflé

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Course: Dessert
Cuisine: Medium
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 8 ramekins of 180ml
Author: Lorena Salinas from Cravings Journal


For the pastry cream

  • 400 ml milk
  • 200 g strawberries
  • 4 egg yolks
  • 100 g sugar
  • 5 tbsp all purpose flour

For the soufflé

  • 2 eggs yolks
  • 6 egg whites
  • 30 g sugar
  • 1/8 cdta sal

To prepare the ramekins

  • 40 g unsalted butter melted
  • sugar

To garnish

  • icing sugar


For the pastry cream

  • Blend the milk with the strawberries.
  • Place in a pot with about half the sugar and heat up until it steams.
  • In another bowl mix the egg yolks with the sugar using a whisk.
  • Add the flour to the egg yolks and mix again.
  • Add about 1/3 of the milk onto the egg yolks and immediately whisk together to prevent the yolk from scrambling.
  • Put everything back into the pot and cook on medium heat while whisking constantly. Once it boils reduce the heat to minimum and let cook for an extra minute. Remove from the heat and transfer to another bowl to stop the cooking process. Cover with cling film touching the surface of the pastry cream and let cool to room temperature. This is what you can have ready beforehand but always beat the egg whites right before baking.

Prepare the ramekins

  • Paint the ramekins with butter on the bottom and sides. On the sides paint with upward movements to help the soufflé rise.
  • Place them facing down on a tray and take to the fridge until it's time to fill up.
  • Before beating the egg whites give the ramekins a second coat of butter (again with upward movements on the side) and coat them with sugar. Turn them to coat them and then turn around and tap to remove the excess.

For the soufflé

  • Once the pastry cream is at room temperature we add the extra egg yolkd and mix. This will help us give the soufflé some extra structure.
  • Beat the egg whites with an electric mixer until there's no liquid egg white at the bottom of the bowl. Add the sugar and salt and beat until fluffy and firm.
  • Mix 1/3 of the beaten egg whites with the pastry cream without worring much about folding them in. We want to level the textures so it's easier to keep in the air from the egg whites.
  • Mix in the rest of the egg whites using folding motions.
  • Fill up the ramekins and level the top. Then run your finger around the inside edge of the ramekin to help it rise. For further reference watch the video above.
  • Take to a preheated oven at 180C for 10-12min or until it raises about 2 fingers over the ramekin.
  • As soon as it comes out of the oven, dust with icing sugar and serve immediately; every second that passes it goes down a bit more.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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