Matcha Souffle
User Reviews
4.9
Matcha Souffle
Description
This Matcha Soufflé recipe starts by coating ramekins with butter and sugar to help the batter rise evenly and cling to the sides. The custard base is made by beating egg yolks with sugar, folding in sifted flour, then tempering with heated milk and heavy cream. Green tea (matcha) powder is incorporated to impart a subtle earthy flavor and green hue.
The meringue is prepared separately by whisking egg whites with sugar to stiff peaks, then folded gently into the custard mixture to retain airiness. The combined batter is poured into prepared ramekins and baked at a high temperature to achieve a puffed, delicate texture with a lightly golden top.
When done, the soufflés are dusted with confectioners’ sugar to add a touch of sweetness and visual contrast. The finished dessert delivers a balance of airy fluffiness, rich creamy custard, and the distinctive slightly bitter matcha note.
Careful folding of the meringue and ensuring properly sugared ramekins are key for suction and rise. The soufflé is best served promptly after baking to enjoy its airy height and texture.
Ingredients
For Coating the Ramekins
- ½ Tbsp butter at room temperature, unsalted
- 4 tsp sugar
For the Custard
- 3 egg large, yolks
- 2 Tbsp sugar
- 3 Tbsp all-purpose flour
- 150 ml milk
- 100 ml heavy cream whipping
- 1–2 Tbsp green tea powder 1 Tbsp matcha is 6 g, matcha
For the Meringue
- 3 egg large, whites
- 4 Tbsp sugar
For Dusting
- 1 Tbsp confectioners’ sugar
Instructions
- Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will need 4 4 oz (1/2 cup) ramekins.
To Prepare the Ramekins
- Brush the ramekins with ½ Tbsp unsalted butter at room temperature, using upward strokes. With 4 tsp sugar, put 1 tsp sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove the excess sugar from the ramekin and chill in the refrigerator to set. (This gives the soufflé something to grip onto as the batter climbs up the sides of the ramekins during baking.)
To Make the Custard
- In a large bowl, beat 3 large yolks and 2 Tbsp sugar together.
- Sift 3 Tbsp all-purpose flour (plain flour) into the egg mixture and mix well.
- Heat 150 ml milk and 100 ml heavy (whipping) cream in a small saucepan until almost boiling.
- Add a splash of the hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
- Then gradually whisk in the rest of the milk mixture.
- Pour the mixture back into the saucepan. Whisk the mixture constantly AT ALL TIMES over a medium-low heat for 3–4 minutes until thickened and smooth. KEEP WHISKING during this process; otherwise, your custard will overcook and become clumpy.
- When the custard has thickened, immediately transfer to a bowl (otherwise the remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature for about 30 minutes (or you can put it in the refrigerator to make this process faster).
- Once the custard has cool down, sift 1–2 Tbsp matcha (green tea powder) into the custard.
To Add the Meringue
- Whisk 3 large egg whites in a clean bowl until bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
- Gradually add 4 Tbsp sugar, one spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3–4 minutes.
- Whisk one-third of the meringue into the custard and mix until homogenous.
- Very carefully fold in the rest of the meringue using a rubber spatula. Do not overmix.
To Bake the Soufflés
- Divide the soufflé mix into 4 ramekins. Tap them on the work surface to level the mixture and run your thumb around the edge.
- Place the ramekins on a baking tray and bake for 12–15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when it’s ready.
- Dust with 1 Tbsp confectioners’ sugar and place on a plate. Serve immediately.
To Store
- You can keep the leftovers in an airtight container and refrigerate for 2 days.
Notes
- This recipe is adapted from Gordon Ramsay's Raspberry Soufflé, adjusted for matcha flavor.
- Brush ramekins with room temperature butter and sugar, then chill to help the batter climb as it bakes.
- Use precise folding techniques to combine the meringue and custard for maximum rise.
- Serve the soufflé immediately after baking to preserve its delicate airy texture.
- Images and detailed preparation steps are copyright protected; please recreate the recipe without copying images directly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 73mg | 3% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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