Prep
30m
Cook
20m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 325 degrees F.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
14
g
Unsalted butter, room temp
15
g
All-purpose flour
60
g
Whole milk
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
637kcal
Fat
36g
Saturates
20g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Wipe down bowl & beaters with white vinegar. Before making the meringue, I recommend wiping down the bowl and the whisk with white vinegar to ensure everything is very clean and nothing inhibits the stability of the meringue. Do not open the oven door. Keep the oven door shut for at least 18 minutes to prevent the soufflé from deflating. Serve the soufflé immediately. The soufflé will deflate slightly after a few minutes, so it's best to serve it immediately. Plus, it's so delicious warm from the oven!
Only visible to you
Made it?
Cancel
Prep
30m
Cook
20m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 325 degrees F.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
14
g
Unsalted butter, room temp
15
g
All-purpose flour
60
g
Whole milk
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
637kcal
Fat
36g
Saturates
20g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Wipe down bowl & beaters with white vinegar. Before making the meringue, I recommend wiping down the bowl and the whisk with white vinegar to ensure everything is very clean and nothing inhibits the stability of the meringue. Do not open the oven door. Keep the oven door shut for at least 18 minutes to prevent the soufflé from deflating. Serve the soufflé immediately. The soufflé will deflate slightly after a few minutes, so it's best to serve it immediately. Plus, it's so delicious warm from the oven!
Only visible to you
Made it?
Cancel
