Coffee souffle is a delightful dessert that combines the rich aroma of coffee with the light, airy texture of a classic souffle. Originating from French cuisine, this elegant treat is perfect for impressing guests or enjoying a special moment at home. Its delicate rise and creamy center make every bite a luxurious experience.
We love how this recipe balances bold coffee flavors with just the right amount of sweetness, creating a sophisticated dessert that’s surprisingly simple to make. Whether you’re a coffee enthusiast or a souffle lover, this dish offers the best of both worlds. Let’s dive into crafting a coffee souffle that’s sure to become a favorite in our dessert repertoire.
Ingredients
To create the perfect Coffee Soufflé, we combine carefully selected dry and wet ingredients that balance flavor and texture. Below is a detailed breakdown of each category, including optional garnishes to elevate our dessert.
Dry Ingredients
We start by gathering the essential dry ingredients that build the souffle’s structure and flavor foundation:
- Granulated sugar – ½ cup, to sweeten and stabilize the egg whites
- All-purpose flour – 2 tablespoons, for light structure and airy texture
- Instant coffee powder – 1 tablespoon, the key to rich coffee flavor
- Cream of tartar – ¼ teaspoon, helps stabilize whipped egg whites
Wet Ingredients
The wet ingredients add moisture, richness, and the deep coffee notes necessary for our souffle’s signature taste:
- Whole milk – ½ cup, warmed to blend with dry ingredients smoothly
- Egg yolks – 4, large and at room temperature; provide richness and bind the mixture
- Vanilla extract – 1 teaspoon, enhances the coffee flavor
- Unsalted butter – 2 tablespoons, melted and cooled for a tender crumb
Optional Garnishes
- Powdered sugar, lightly sifted for a delicate snowy topping
- Whipped cream, subtly sweetened to complement coffee notes
- Chocolate shavings or cocoa powder, to intensify richness
- Espresso beans or a dusting of instant coffee powder, for visual and taste accents
| Ingredient Category | Item | Quantity | Purpose |
|---|---|---|---|
| Dry | Granulated sugar | ½ cup | Sweetness and egg white stability |
| Dry | All-purpose flour | 2 tablespoons | Structure and light texture |
| Dry | Instant coffee powder | 1 tablespoon | Signature coffee flavor |
| Dry | Cream of tartar | ¼ teaspoon | Stabilizes egg whites |
| Wet | Whole milk | ½ cup, warmed | Moisture and richness |
| Wet | Egg yolks | 4, room temperature | Richness, binding agent |
| Wet | Vanilla extract | 1 teaspoon | Flavor enhancer |
| Wet | Unsalted butter | 2 tablespoons, melted | Tender crumb |
| Optional Garnishes | Powdered sugar | To taste | Decorative sweetness |
| Optional Garnishes | Whipped cream | To taste | Creamy topping |
| Optional Garnishes | Chocolate shavings | To taste | Intensify richness |
| Optional Garnishes | Espresso beans/powder | To taste | Aroma and visual accent |
Equipment Needed
To master our Coffee Soufflé Recipe, having the right equipment is essential for precise preparation and flawless results. Here is a list of the key tools we need to assemble before we begin:
- Mixing Bowls: Use at least two large, clean bowls to separately whip egg whites and combine wet ingredients. Glass or metal bowls work best to avoid interfering with the egg white structure.
- Electric Mixer: A stand or hand mixer with a whisk attachment will help us achieve stiff peaks for the meringue, crucial for the soufflé’s lift and texture.
- Soufflé Dish or Ramekins: An 8-inch round soufflé dish or individual ramekins measuring 6 ounces each allow for proper rise and presentation.
- Rubber Spatula: For gently folding the egg whites into the coffee mixture without deflating them.
- Measuring Cups and Spoons: Accurate measurement ensures consistent results, particularly with flour and sugar.
- Sifter or Fine Mesh Strainer: To aerate and evenly mix dry ingredients like flour and instant coffee powder.
- Small Saucepan: For warming milk and melting butter rapidly over low heat.
- Pastry Brush: Helps butter the soufflé dish’s interior thoroughly to prevent sticking during baking.
- Oven Thermometer (optional but recommended): Ensures our oven temperature is accurate for the perfect rise.
- Timer: Precise baking time is essential to avoid collapse.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Separate egg whites and mix ingredients | Glass/metal preferred |
| Electric Mixer | Whip egg whites to stiff peaks | Stand or hand mixer with whisk |
| Soufflé Dish/Ramekins | Hold soufflé batter for baking | Buttered thoroughly for release |
| Rubber Spatula | Fold egg whites without deflating | Flexible silicone is ideal |
| Measuring Cups/Spoons | Accurate ingredient measurement | Use level measurements |
| Sifter/Strainer | Aerate dry ingredients | Prevents lumps in batter |
| Small Saucepan | Warm milk and melt butter | Low heat prevents scorching |
| Pastry Brush | Butter the baking dish | Ensures easy soufflé release |
| Oven Thermometer | Confirm oven temperature | Optional but improves baking control |
| Timer | Monitor baking time | Avoid under or over baking |
Having these tools ready before starting lets us focus fully on the mixing and baking steps without interruption. Each tool plays a vital role in achieving the airy, tender, and impressively risen characteristics that define the perfect coffee soufflé.
Preparation
To achieve the perfect Coffee Soufflé, precise preparation is essential. We will guide you through each critical step to ensure our dessert rises beautifully with rich coffee flavor and delicate texture.
Preheating and Preparing Ramekins
Begin by preheating the oven to 375°F (190°C) for consistent heat. This temperature will help our soufflé rise evenly and set with a tender crust.
Next, prepare the ramekins:
- Butter the ramekins thoroughly using a pastry brush to coat the interior walls evenly.
- Dust the buttered ramekins with granulated sugar, tilting and rotating them to cover the sides completely. This sugar layer helps the soufflé climb and hold its rise during baking.
- Tap out any excess sugar.
- Place ramekins on a baking sheet for stable handling when transferring to the oven.
| Step | Action | Purpose |
|---|---|---|
| Preheat Oven | 375°F (190°C) | Ensures even baking |
| Butter Ramekins | Use pastry brush | Prevents sticking; aids rising |
| Dust with Sugar | Granulated sugar evenly spread | Provides grip for soufflé rise |
Separating Eggs
Accurate separation of eggs is vital for volume and structure in our Coffee Soufflé.
- Use large eggs at room temperature for best results.
- Crack each egg, carefully passing yolk between shell halves, letting the white fall into a clean bowl.
- Avoid any yolk contamination in the egg whites, as fat will prevent proper whipping.
- Place yolks in a separate bowl for later mixing.
- Use a clean, dry bowl specifically for whipping egg whites to stiff peaks.
“Whipping egg whites to stiff peaks is the cornerstone of every successful soufflé.”
Preparing Coffee Mixture
Our coffee flavor base must be smooth and potent to balance the soufflé’s airy texture.
- Heat whole milk (1 cup) gently in a small saucepan over medium heat until warm but not boiling.
- Add 2 tablespoons of instant coffee powder to the warm milk, stirring continuously until fully dissolved.
- In a separate bowl, whisk together 2 egg yolks, 3 tablespoons granulated sugar, 1 tablespoon all-purpose flour, and 1 teaspoon vanilla extract until smooth and creamy.
- Gradually pour the warm coffee milk into the egg yolk mixture, stirring constantly to temper the eggs and prevent curdling.
- Return this combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a smooth custard. Do not let it boil.
- Remove from heat and stir in 2 tablespoons melted unsalted butter until fully incorporated.
This coffee custard base should be silky thick and fragrant, ready to be folded into our whipped egg whites for an exquisite coffee soufflé rise and flavor.
Instructions
Follow these precise steps to create a light and flavorful Coffee Soufflé that rises beautifully and delights the senses.
Making the Base
- Heat 1 cup of whole milk in a small saucepan over medium heat until it is warm but not boiling (about 160°F or 71°C).
- While the milk warms, sift together 2 tablespoons of all-purpose flour, 2 tablespoons of granulated sugar, and 1 tablespoon of instant coffee powder in a mixing bowl.
- In a separate bowl, whisk 3 egg yolks lightly.
- Gradually add the warmed milk into the egg yolks while whisking constantly to prevent curdling.
- Pour this mixture back into the saucepan.
- Cook over low heat, stirring continuously, until it thickens into a smooth custard consistency (about 5 minutes).
- Remove from heat and stir in 1 teaspoon of vanilla extract and 2 tablespoons of melted unsalted butter.
- Set the coffee custard base aside, letting it cool slightly while preparing the egg whites.
Whipping the Egg Whites
- In a clean, grease-free bowl, add 4 egg whites.
- Add ¼ teaspoon cream of tartar to stabilize the egg whites.
- Using an electric mixer, whip the egg whites on medium speed until foamy.
- Gradually add ¼ cup granulated sugar while continuing to whip.
- Continue whipping until stiff peaks form. (This means when you lift the beaters, the peaks hold firmly without drooping.)
- Be careful not to overbeat as the egg whites can become dry and grainy, which will affect the soufflé’s texture.
| Stage | Description | Indicator |
|---|---|---|
| Foamy | Egg whites become bubbly and light | Soft bubbles appear |
| Soft Peaks | Peaks fold over when beaters lifted | Tips curl downward |
| Stiff Peaks | Peaks stand straight and firm | Holds shape without drooping |
Folding Ingredients Together
- Take one-third of the whipped egg whites and gently fold them into the cooled coffee custard to lighten the base.
- Using a rubber spatula, fold the remaining egg whites in two additions.
- Fold carefully to combine — avoid stirring or beating to maintain the airiness.
- The batter should be smooth, fluffy, and slightly thick.
Pouring Soufflé into Ramekins
- Preheat oven to 375°F (190°C) as previously mentioned.
- Butter 4 individual ramekins thoroughly, using a pastry brush.
- Sprinkle granulated sugar inside each ramekin, coating the sides evenly. This helps the soufflé climb as it bakes.
- Tap out excess sugar.
- Gently fill each ramekin with the folded soufflé mixture up to about ¾ full.
- Smooth the tops lightly with the spatula.
- Avoid any sudden movements to preserve the delicate structure.
- Place ramekins on a baking sheet and bake immediately for 18–20 minutes or until risen and golden brown on top.
Tip: Do not open the oven door during the first 15 minutes of baking to prevent the soufflé from collapsing.
Baking Directions
Baking the coffee souffle requires precision and care to achieve a perfectly risen delicacy with a tender, airy texture and bold coffee flavor. Follow these steps closely to ensure our souffle delivers on both taste and presentation.
Oven Temperature and Baking Time
Set the oven temperature precisely to 375°F (190°C) before placing the ramekins inside. This consistent temperature allows the souffle to rise evenly while cooking through without drying out.
| Step | Temperature | Time |
|---|---|---|
| Preheat Oven | 375°F (190°C) | — |
| Bake Souffle | 375°F (190°C) | 18 to 20 min |
- Do not open the oven door during the first 15 minutes; this is crucial to avoid sudden temperature drops that can cause the souffle to collapse.
- Bake until the souffles have puffed up and exhibit a golden-brown crust on top.
Checking for Doneness
We know the souffle is done when:
- The surface is firm and gently springy to the touch.
- The souffles have risen well above the rim of the ramekins forming that classic dome shape.
- Insert a thin skewer or toothpick into the center; it should come out with a few moist crumbs but not wet batter.
“Our coffee souffle’s hallmark is its delicate rise and soft interior. Overbaking dries it out, while underbaking leaves it too loose inside.”
Once done, remove the souffles from the oven immediately. Serve at once to enjoy the fragile, airy texture at its peak.
By adhering to these baking directions, we’re confident our coffee souffle will amaze with its rich coffee aroma, light texture, and elegant presentation every time.
Serving Suggestions
We want to make sure our coffee souffle experience is as delightful to the eyes as it is to the palate. Presenting this elegant dessert thoughtfully elevates the entire tasting moment.
Plating the Coffee Souffle
- Use warm ramekins or a soufflé dish fresh from the oven to serve the soufflé, ensuring it retains its impressive rise and delicate texture.
- Gently run a thin knife around the edge to loosen the souffle from the dish before plating to prevent it from collapsing.
- For an elegant touch, place the ramekin on a small, decorative dessert plate.
- Add a light dusting of powdered sugar on top of each souffle right before serving for a visually appealing contrast.
- Serve immediately to capture the souffle at its peak rise and airy texture—a signature characteristic of this French dessert.
Accompaniments and Garnishes
Complement the coffee souffle with these tasteful additions that enhance its flavor profile and presentation:
| Accompaniment | Description | Serving Tip |
|---|---|---|
| Whipped cream | Light, airy texture with subtle sweetness | Pipe a small rosette alongside the souffle |
| Chocolate shavings | Provides a rich, decadent counterpoint | Sprinkle on top for texture contrast |
| Espresso beans | Adds a crunchy bite and intensifies coffee flavor | Place a few on the whipped cream |
| Vanilla ice cream | Creamy coolness balances warm soufflé warmth | Serve a small scoop on the side |
“A well-chosen garnish not only complements the bold coffee notes but also adds layers of texture and aroma that make each bite exquisite.”
For extra flair, we sometimes drizzle a thin stream of espresso syrup or a dusting of cocoa powder over the plate. These finishing touches emphasize the coffee essence while visually enhancing our coffee souffle presentation.
Make-Ahead Tips
Preparing a coffee soufflé in advance requires careful timing to preserve its delicate texture and impressive rise. Here are our top make-ahead strategies to keep your soufflés light and flavorful:
1. Prepare the Base Mixture Ahead
We recommend making the coffee custard base (milk, coffee, egg yolks, sugar) up to 24 hours in advance. Store it covered in the refrigerator to allow the flavors to meld. This step gives you a head start without compromising texture.
2. Whip Egg Whites Just Before Baking
For the soufflé’s signature airy lift, whip the egg whites to stiff peaks immediately before folding them into the custard. Avoid whipping too early as egg whites lose volume and stability when stored.
3. Assemble and Chill Briefly if Needed
If pressed for time, you can assemble the soufflés by folding whipped egg whites into the coffee base and filling the ramekins up to 1 hour before baking. Cover lightly with plastic wrap and keep refrigerated. Bring to room temperature for 15 minutes before baking to ensure even rise.
4. Do Not Bake and Store Soufflés
Baked soufflés do not freeze or store well due to their fragile structure. For best results serve immediately after baking to enjoy the full texture and flavor.
Make-Ahead Timeline Summary
| Step | Timing Allowed | Storage Method | Notes |
|---|---|---|---|
| Prepare coffee custard | Up to 24 hours | Covered in fridge | Enhances flavors |
| Whip egg whites | Immediately before use | – | Ensures maximum volume |
| Assemble soufflé | Up to 1 hour | Covered in fridge | Bring to room temperature before baking |
| Bake soufflé | Immediately | Serve warm | Do not bake ahead |
Helpful Quote for Success
“The magic of the perfect coffee soufflé lies in fresh egg whites and immediate baking. anything else is just preparation.“
By adhering to these make-ahead tips we can serve a coffee soufflé with ideal rise and lightness every time.
Conclusion
Mastering the coffee souffle brings a touch of elegance and rich flavor to any dessert table. With the right ingredients, equipment, and attention to detail, we can create a light and airy treat that impresses every time.
This recipe invites us to enjoy both the boldness of coffee and the delicate texture of a classic souffle, making it a versatile favorite. Whether for a special occasion or a cozy night in, it’s a dessert worth savoring immediately.
Frequently Asked Questions
What is a coffee souffle?
A coffee souffle is a light and airy French dessert that blends rich coffee flavor with the delicate texture of a traditional souffle. It’s perfect for both special occasions and casual enjoyment.
What ingredients do I need to make a coffee souffle?
You’ll need granulated sugar, all-purpose flour, instant coffee powder, cream of tartar, whole milk, egg yolks, vanilla extract, and melted unsalted butter. Optional garnishes include powdered sugar, whipped cream, chocolate shavings, and espresso beans.
What equipment is essential for making a coffee souffle?
Key tools are mixing bowls, an electric mixer, a souffle dish or ramekins, a rubber spatula, measuring cups and spoons, a sifter, a small saucepan, and a pastry brush. An oven thermometer and timer are optional but helpful.
How do I prepare the egg whites for the souffle?
Separate the eggs carefully and use an electric mixer to whip the egg whites until they form stiff peaks. This step is critical for the souffle’s volume and structure.
At what temperature and for how long should the coffee souffle be baked?
Preheat your oven to 375°F (190°C) and bake the souffle for 18 to 20 minutes. Avoid opening the oven door during the first 15 minutes to prevent collapse.
How can I tell when the coffee souffle is done?
It’s ready when the surface is firm and springy with a classic dome shape. The souffle should have risen impressively and look golden.
Can I prepare the coffee souffle ahead of time?
Yes. Prepare the coffee custard base up to 24 hours in advance and refrigerate it. Whip the egg whites just before baking. Assembled souffles can be chilled for up to an hour before baking but should be brought to room temperature first.
How should I serve the coffee souffle?
Serve immediately after baking while still warm. Dust with powdered sugar and add optional garnishes like whipped cream, chocolate shavings, espresso beans, or vanilla ice cream to enhance flavor and presentation.
Why shouldn’t I open the oven door during baking?
Opening the oven door early can cause the souffle to collapse by cooling it suddenly and disrupting the rising process, which affects its light, airy texture.
What makes coffee souffle different from other souffles?
Coffee souffle uniquely combines the bold, rich flavor of coffee with the light, airy texture of a souffle, creating a sophisticated dessert that appeals to both coffee lovers and souffle enthusiasts.