Wow your guests, family, and yourself with these chic soufflé recipes.
October 17, 2012
1 of 14Photo: John Autry
Healthy Soufflé Recipes
Home chefs have been intimidated by these cloud-like desserts for years. Well, not anymore! Our recipes have taken the guesswork out of the eqaution so you no longer have to fear the dreaded sunken soufflé.
First up: 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.
2 of 14Photo: Johnny Autry
Cheese Soufflés with Herb Salad
Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy soufflés.
3 of 14Photo: Becky Luigart-Stayner; Leigh Ann Ross
Double Chocolate Soufflés with Warm Fudge Sauce
These chocolate soufflés are an uber-decadent dessert and the perfect finishing touch to dinner parties or a quiet, romantic dinner. You can even prepare the ingredients ahead; spoon the batter into soufflé dishes, cover, and freeze until you're ready to cook them. They can go straight from the freezer to the oven. Make the sauce ahead too, and simply warm it before serving.
The skin of the sweet dumpling squash is edible when cooked, so you don't have to peel these gems; simply chop, roast, puree, and proceed with the recipe. If you can't find it, substitute peeled butternut. If you prefer, serve this soufflé as a side to accompany roast chicken, pork, or beef. Simply serve eight smaller portions.
5 of 14Photo: John Autry
Brown Sugar Soufflés with Crème Anglaise
The combination of brown sugar and browned butter gives this staff-favorite dessert an intense caramel flavor.
6 of 14Photo: 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. If you're entertaining, go ahead and double the recipe for added guests.
The original version of this delicious side dish was weighed down by a stick of butter and a cup of sugar. Our lightened version eliminates 8.5g fat and 102 calories by accenting the natural sweetness of carrots, and adding a punch with the addition of sour cream.
8 of 14Photo: Becky Luigart-Stayner
Dark Chocolate Soufflé Cake
This soufflé cake is light and fluffy thanks to cake flour, a fine-textured, soft wheat flour with a high starch content. It usually comes in a box rather than a bag and can be found with the cake mixes at the supermarket.
You can omit the small amount of coffee liqueur without drastically changing the flavor. Contemporary Mexican chefs often add ground red pepper to their chocolate desserts; leave it out if you want a more traditional taste.
14 of 14Photo: Becky Luigart-Stayner
French Toast Soufflé
The only thing better than French toast is turning it into a soufflé. Make this dish for brunch or surprise your kids with this treat in place of the standard French toast. A firm white bread produces the best texture in this make-ahead breakfast casserole.