Cream Base Soufflé

Cream Base Soufflé


This version of soufflé features delicate flavors of the vanilla custard base.
  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 50 mins
  • Views: 2,207
  • Success Rating: 0% (?)
    0% - I fed it to the dog


Step 1: Preparing the Ramekins

• 4 each ramekins (6 fl oz size)
• sugar for coating ramekins


Brush the ramekins with soft butter and coat with sugar.

Step 2: Preparing the Base

• 1 1/2 oz bread flour
• 1 1/2 oz butter
• 8 oz milk
• 2 oz sugar
• 4 each egg yolks
• 1 tsp vanilla extract


Prepare a white roux with the flour and butter.

Add the milk and sugar. Bring the mixture to a boil, whisking constantly until it thickens.

Beat in egg yolks and vanilla. Cover for 5 minutes.

Keep the base warm while whipping egg whites.

Step 3: Preparing the Meringue and Combining with the Base

• 4 each egg whites
• 1 oz sugar


Whip egg whites to soft peaks. Slowly add sugar and continue whipping to firm, moist peaks.

Slowly whisk 1/3 of the meringue into the base, then fold in the remaining meringue in two stages.

Fill the prepared ramekins to 1/4" from the top. Place the ramekins on a sheet pan.

Step 4: Baking the Soufflés


Convection oven: Bake at 375F/190C for 14-18 minutes, or until done.

Conventional oven: Bake at 375F/190C for 18-22 minutes, or until done.


  • Deb B
    Deb B
    Why the bread flour? Not sure what difference the increased protein content makes. Thank you.
  • Eric W Rouxbe Staff
    Eric W
    Hi Deb, the additional protein provides additional structure.
  • Alana L
    Alana L
    Good afternoon! I just made my souffles and overall very successful :) I just have one issue that I will need some guidance on for next time. The souffles puffed up really nicely (a lot more than I thought they would actually) but they split on the top. Do you know what could have caused this? I'm assuming oven temp, time, overbeating egg whites, not folding properly, and/or a combination of the above. Thank you!
  • Eric W Rouxbe Staff
    Eric W
    Alana, it sounds like the soufflés were over-baked. After rising and baking properly, if the soufflés remain in the oven longer than necessary, they will dry out.

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