How to Make Soufflés - Cooking Light

Photo: John Autry

Three Steps to Soaring Soufflés

The secret to these ethereal puffs has everything to do with egg whites. Whip in a blast of air, and carefully incorporate the billowy froth into a creamy base. Then serve right away—these delicate creations defy gravity for a few fleeting moments.

View Recipe: Brown Sugar Soufflés with Crème Anglaise

Photo: John Autry

Coat the Dishes

Lightly coat dishes with cooking spray. Then add a coarse ingredient to provide traction. Granulated sugar works for sweet soufflés, and breadcrumbs are good for savory.

Photo: John Autry

Whip the Egg Whites

Soufflés are leavened only by egg whites; separate the eggs carefully so they'll whip nicely. Beat whites just to medium peaks: Test to see if they stand at a 45° angle to be sure.

Photo: John Autry

Gently Fold

Incorporate the egg whites into the heavier base by pushing lightly down and pulling the heavier custard mixture up and over the whites, using a sweeping S motion as you work.

Photo: John Autry

Spinach and Parmesan Soufflés

Italian Parmigiano-Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. It's worth seeking out—be sure to buy a wedge and grate it yourself.

View Recipe: Spinach and Parmesan Soufflés

Photo: John Autry

Lemon-Almond Soufflés

A dusting of powdered sugar or cocoa powder is a traditional garnish for this classic dessert. Here, we sprinkle the tops with sliced almonds before baking to add contrasting flavor and texture.

View Recipe: Lemon-Almond Soufflés