There are hundreds of soufflé recipes. I prefer the version consisting of egg and sugar only, without starch, flour or other stuff. That works well, is easy and very fluffy. The problem is to get to know one’s oven – also eggs are not all equal.
Most recipes tell you to mix the egg yolks first and beat the egg whites last because the beaten egg whites need to be fresh. In times of electric mixers you can go the other way, saving the need to clean the mixing equipment in between. But you need to be fast.
Baking times vary a lot, depending on temperature, shape of the baking pan, and ingredients. I suggest 15 minutes at 180°C, but you will need to experiment. And – a soufflé is a superb dessert, but is also a nice Sunday breakfast for a single student! And you can always store the ingredients at home.
The Bisquit Soufflé is the base recipe. The others only contain additional flavors.
- 5 eggs
- 80g sugar
- sugar to sprinkle on top
Good preparation is important, then everything is quite fast. So: Grease a baking pan. Prepare two mixing bowls. Heat oven to 180°C. Keep electric mixer ready.
Separate egg yolks and whites into the two bowls.
Beat egg whites until very stiff.
Beat egg yolks and sugar until foamy white and stiff. Stir (not mix!) into egg whites. If the egg yolk mix is too stiff, add some of the egg white before adding the yolks to the whites.
Pour into the pan. Richly sprinkel with sugar – this will form the crunchy crust. Bake for about 15 minutes. The soufflé should expand a lot.
Serve immediately, before the hot air escapes and the soufflé settles into a soggy has-been.
Mix the foamy egg yolks with enough cinnamon to make the mix dark brown.
Mix the foamy egg yolks with 100g bittersweet chocolate which has been melted and cooled down. Serve with liquid cream.
This bake longer than the other variants – expect about 20 to 25 minutes.
Mix the foamy egg yolks with juice and grated peel of on lemon.
Soufflé au Grand Marnier
Mix the foamy egg yolks with two shot glasses Grand Marnier.