Hi everyone, this is Sierra! I’m itching to share with you my Earl Grey Soufflé recipe. Soufflé is one of my favorite desserts because it is small, cute, and fluffy. What tops it all is the taste! A spoonful of a warm soufflé straight out of the oven will melt in your mouth (and disappear in a second). There is just something inexplicably comforting about that.
The basic soufflé mainly tastes like a warm, sweet baked egg. Personally, I love this sweet egg flavor. However, for those of you who are not a fan of that (also for those who love warm, sweet egg flavor like me!), this Earl Grey soufflé will be a perfect dessert for your meal. The lemon-malty taste of Earl Grey tea goes well with the light and fluffy texture of soufflé for a dish that feels like a warm hug. I think I’m in love with both flavors! If you wish to stick with the basic version, simply omit steeping the Earl Grey tea.
If you’re interested in similar Earl Grey tea recipes, check out our Earl Grey Pound Cake recipe!
What Is Soufflé?
Soufflé is a French dessert made with eggs separated into yolks and whites. They are prepared separately, then combined together, and after a few minutes of baking it will transform into a fluffy sweet or savory dish.
Soufflé Means “to inflate” in French
A well-risen soufflé is a treat for both your eyes and mouth. It’s incredible to watch as the soufflé rises out of the ramekin and transforms over just 15-20 minutes in the oven. Not only does it look amazing, but the more the soufflé rises, the lighter and fluffier it will be when you eat it.
The key to getting a beautifully risen soufflé lies in a good meringue. Meringue is simply whipped egg whites increasing in volume and becoming smoother like whipped cream as air and sugar is incorporated into the mixture. As the meringue is heated in the oven, these air bubbles will expand, which will make the soufflé rise.
One helpful tip is to add a little bit of cream of tartar to the egg whites while beating them. The cream of tartar acts as a stabilizer for the meringue, helping the soufflé hold its shape when it rises out of the ramekin. While it doesn’t affect the taste, it will help you achieve the perfect soufflé shape. If you do not have cream of tartar, substitute with lemon juice as they are both acidic and will function similarly.
Another important step is to run your thumb around the edge of the mixture as you rotate the ramekin so that you have clearly outlined the circumference of the ramekin. This step is crucial in creating soufflé that does not stick to the sides of the ramekin and properly rises up.
It’s Not as Complicated as it Sounds
Soufflé is actually quite easy to make once you understand all the steps. I have outlined every single step with pictures below. Let’s get started on Earl Grey soufflé!
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