Creamy, Foolproof Dessert Souffles

Published September 1, 2000.

Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, richer, more stable dessert that takes only minutes to prepare.

The Problem

Soufflés are not only terribly intimidating, they frequently turn out foamy and flavorless.

The Goal

At its best, a soufflé rises dramatically above its rim to create a light but substantial and crusty top layer cushioned by a luxurious, creamy center that flows slowly across the tongue, richly saucing the taste buds. The contrast between exterior and interior is the essence of a great soufflé. We wanted to find a simple foolproof way to make a creamy, rich soufflé.

The Solution

Start with a base of bouillie (a paste made from flour and milk), enhanced with butter and extra flour for a creamy rather than foamy soufflé. Whip the egg whites with cream of tartar and granulated sugar, both of which make the egg whites more stable. Bake at high heat (400 degrees) for more dramatic rise and more contrast between the cooked exterior and the creamy, saucy interior; however, be careful not to overcook.

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