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Strawberry Souffle

Quite a few of my readers have been enquiring why I was missing from action. Some were concerned about my health as well. A heartfelt thanks to all those caring souls. I am touched indeed. Well, this year has been busy so far. Had guests coming over and rest of the times, I was busy searching with o


  • 2 Eggs
  • 1 - 1/2 tablespoons Butter Melted
  • 1 - 1/2 tablespoons Flour
  • 1/4 cup Milk Cold
  • 1/4 cup Sugar (+ 1 tablespoons)
  • 1/2 cup Strawberry puree
  • 1 teaspoon Vanilla essence
  • / butter sugar greasing Melted and for ramekinsmoulds


  • Separate the egg yolks and whites. Keep aside.
  • Powdr the sugar and keep aside.
  • Grease the ramekins with melted butter and sprinkle the sugar till well coated. Place them in a refigerator.
  • Take melted butter in a pan and place over medium low heat. Add the flour and mix well. Cook till it bubbles up.
  • Add the milk and combine well without forming lumps. Cook till it forms a soft dough like consistency. Take off heat and transfer to another bowl. Allow to cool completely.
  • Preheat oven to 200 C.
  • Once the mixture is cooled completely, add the yolks, essence and strawberry puree and mix well.
  • Take the egg whites in a clean, dry bowl. Whip till you get soft peaks. Carefully add the sugar and whisk till it forms stiff peaks. Do NOT overbeat.
  • Take 2 tablespoons of the beaten egg whites and add to the puree mixture.Mix well.
  • Add the remaining egg white mixture into the puree mixture and fold carefully, till well blended. Make sure NOT to over mix.
  • Carefully pour into the prepared ramekins. Leave at least 2 cms space from the rim. Tap the bottom of the ramekins on your work surface to remove any bubbles.
  • Bake in the preheated oven for 15- 20 minutes or till cooked through.


Note: As Souffles are made just before serving, you can make the mixture ahead and place them in a refrigerator, covered with clingwrap.
Keep them outside for at least 30 minutes, before baking. You may have to bake for longer duration.