Delicious Soufflé Cups

 

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 egg 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: Preheat oven to 375°F (190°C). Butter 4–6 ramekins (6 oz each) and coat with granulated sugar, tapping out excess. Arrange on a baking sheet.
2. Make the Base: Melt butter in a saucepan over medium heat. Whisk in flour to form a smooth roux and cook 1 minute. Gradually add milk, whisking until thickened. Remove from heat and stir in sugar, salt, vanilla (or chocolate). Beat in egg yolks one at a time. Set aside to cool slightly.
3. Beat Egg Whites: In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
4. Fold Together: Stir a spoonful of beaten whites into the warm base. Gently fold in remaining whites with a spatula to preserve airiness.
5. Fill and Bake: Spoon mixture into ramekins nearly to the top. Run thumb around rim to aid rising. Bake 15–18 minutes (add 1–2 minutes for chocolate) until puffed and lightly golden. Do not open oven door during baking.
6. Serve Immediately: Dust with powdered sugar or serve with warm custard, chocolate sauce, or vanilla ice cream.