This Strawberry Souffle is a heavenly dessert with a delicate texture, that’s as light as a cloud and bursting with strawberry flavor. Made from fresh strawberries, eggs, sugar, and a touch of magic, this sweet sensation is a symphony of flavors and textures.
Picture ripe strawberries that are gently simmered and turned into a smooth puree. Mix this strawberry sauce with a custard mixture made from egg yolks, milk, sugar, and flour. Then, fluffy egg whites are whipped into clouds of airy perfection, creating a light and airy base. The two are delicately folded together and baked to golden perfection. The soufflé rises in the oven filling the air with its heavenly aroma.
As you take your first spoonful, the delicate crust gives way to reveal a creamy interior, that simply melts in your mouth.
Enjoy the soufflés right away, sprinkled with powdered sugar. Remember that soufflés will start to deflate once taken out of the oven.
Why making custard base souffle
A souffle made with custard incorporates a cooked custard base, usually made with egg yolks, milk, sugar, and flavorings. The custard base gives the souffle a richer and creamier texture compared to the version made only with egg whites. It also provides a more pronounced flavor base.
When baking, the souffle made with custard tends to have a denser and more velvety texture compared to the lighter and airier texture of the egg white-only souffle.
How to make strawberry souffle
Start with preparing the strawberry sauce. Put strawberries, sugar, and lemon juice in a small saucepan over medium heat. Let them boil and cook for about 5 minutes until they thicken slightly. Remove from heat, then strain to remove seeds. Allow it to cool.
Preheat your oven to 375 F (190C) and place a baking sheet in the middle rack.
Grease 4 ramekins (each 8 oz or 230ml) with butter, brushing in upward strokes. Coat the bottom and sides with sugar, shaking off excess.
Separate egg whites from yolks, setting aside until needed. In a saucepan, bring milk to a simmer.
In another saucepan, mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Gradually pour about a third of the hot milk over the egg yolk mixture to temper them. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.
Remove from heat, stir in vanilla extract, and transfer mixture to a larger bowl. Let it cool slightly.
Once cooled, mix with the strawberry sauce. Optionally, add red food coloring.
In a separate bowl, whip whites with a pinch of salt until foamy. Gradually add remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold whipped whites into the yolk mixture.
Divide mixture evenly into prepared ramekins. Run your finger around the inside edge of the ramekin.
Place ramekins onto preheated baking sheet and bake for 15-20 minutes until golden and puffed.
Dust with powdered sugar and serve immediately.
Hope you will try it out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.
Fore more similar recipes check our full collection of Custards and Puddings. For more strawberry treats check our full collection of Strawberry Recipes.
Other souffle recipes you may like to try
If you like sweet souffles try this delicate Vanilla Soufflé, Raspberry Soufflé, or this intense Chocolate Soufflé. You can also try savory ones like this Cheese Soufflé, Potato Soufflé or Sweet Potato Soufflé. Hope you will try each of them.
