Cream Base Soufflé

Cream Base Soufflé


This classic soufflé uses a roux for a stable base.
  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 50 mins
  • Views: 79
  • Success Rating: 0% (?)
    0% - I fed it to the dog


Step 1: Preparation

• 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
• Butter to line the ramekins
• Sugar to line the ramekins


Scale the ingredients precisely and bring to room temperature.

Brush the inside of four 5-fl oz ramekins with soft butter and coat with sugar.

With the flour and butter prepare a white roux.

Add milk and sugar and bring to a boil, whisking constantly, until very thick. Remove from heat.

Beat in yolks and vanilla and cover for 5 minutes.

Keep base warm while whipping egg whites.

Step 2: Prepare the Meringue

• 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 in 1/3 of the meringue into the base to soften the base, then fold in the remaining meringue.

Fill the prepared ramekins to 1/4" from the top.

Bake at 375ºF (191ºC) for about 20 minutes.

Dust the surface with confectioners sugar, if desired.

Consume immediately.

Chef's Notes

The finished texture of the soufflé can be adjusted by adjusting the baking time.


  • 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.

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