Hi! I’m Cassandre. Welcome to Caramel Loafing — today I’m sharing one of the most iconic French desserts: a homemade Soufflé.
Most people have heard the word soufflé before — you see it used for all sorts of fluffy sweets: soufflé pancakes, soufflé cheesecakes, even our Japanese Strawberry Shortcake uses a Japanese-style soufflé sponge. With so many spin-offs, it’s easy to think soufflé means any soft, airy Japanese dessert (which is funny, but not quite true!).
Strictly speaking, these treats don’t have much to do with a classic French soufflé. The word “soufflé” here is really just a way to describe their soft, fluffy, melt-in-your-mouth texture. So soufflé has become an adjective, too!
But a real French soufflé is actually pretty rare to find at regular cafés or bakeries.
Why? Because a soufflé is famously tricky to make — the failure rate is relatively high, and it must be served immediately. The moment it comes out of the oven, it needs to be eaten right away. In just 3–5 minutes, it will deflate completely! That’s why the French say: “le soufflé n'attend pas, on attend le soufflé.” (The soufflé never waits for you. You wait for the soufflé.)
So if you want to taste an authentic French soufflé, your best bet is to bake it fresh at home.
Because it’s so delicate and needs to be enjoyed instantly, the soufflé has become a dessert made for someone you love. Without a little extra care (and love!), you wouldn’t go through the trouble.
In this recipe, I’ll share my favorite little tips for success — so you can bake this fluffy, romantic treat for someone special. Let’s get started! ^^
More fluffy favorites from Caramel Loafing:
If you love airy, melt-in-your-mouth bakes, don’t miss these: Snow-Filled Chiffon Cake, a must-learn French classic: Chocolate Mousse, the famous Hokkaido treat: Hokkaido Cheese Tart, or try a fragrant little French bite: Financier
Classic French Soufflé Recipe
Ingredients
Ramekin size: 8 oz ramekins. Yield: about 2 servings (or 4 small ramekins).
- Unsalted butter 20g (0.7 oz)
- Extra unsalted butter for greasing the ramekins
- Cold milk 80ml (2.7 fl oz)
- Eggs 2 (separate yolks and whites)
- Cake flour 10g (0.35 oz)
- Granulated sugar 40g (1.4 oz) (for the meringue)
- Extra granulated sugar (for coating the ramekins)
Use our Nutrition Calculator to check the full nutrition facts for this recipe.
Instructions
- Grease the inside of your ramekins with softened butter, brushing from bottom to top to help the soufflé rise evenly.
- Pour granulated sugar into each ramekin, rotating and tapping to coat the sides. Gently tap out the excess.
- Place the prepared ramekins in the fridge to chill (this helps the butter stay firm so the sugar sticks).
- In a saucepan, melt the butter (20g / 0.7 oz) over medium-low heat. Add the cake flour (10g / 0.35 oz) and stir to combine.
- Gradually pour in the cold milk (80ml / 2.7 fl oz), stirring constantly to make a smooth béchamel.
- Keep stirring until the sauce thickens to a soft, custardy paste. Remove from heat — this is your classic French béchamel base.
- Off the heat, whisk in the egg yolks one at a time, mixing well after each addition.
- Add a splash of vanilla extract and a pinch of salt. Stir until smooth and transfer to a mixing bowl to cool slightly.
- In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar in three parts, beating well each time, until you reach soft peaks.
- Gently fold the meringue into the béchamel base in three parts. Be careful not to deflate the meringue — use light, sweeping motions.
- Once fully incorporated, spoon the batter into the prepared ramekins, filling them to the top.
- Bake in a preheated oven at 390°F (200°C) for about 12–15 minutes, adjusting as needed based on your oven and ramekin size.
- Serve immediately — soufflé waits for no one! ^^
Watch the full step-by-step: Classic French Soufflé
French Soufflé FAQ & Tips
A soufflé is famous for its short “perfect moment” and high failure rate — but if you keep a few key points in mind, you’ll create that soft, airy masterpiece at home. Here are some common questions and tips to help you get it right the first time.
Why coat the ramekins with sugar?
Coating with sugar does more than just prevent sticking — its main purpose is to help the soufflé rise straight up.
When you brush the inside of the ramekins with softened butter (always brush upward for best lift) and then coat with sugar, that layer acts like tiny “tracks” for the batter to cling to as it puffs up in the oven. If the sugar coating is uneven or patchy, the soufflé might tilt or collapse on one side.
Tip: After brushing on butter, sprinkle sugar all around and tap out the excess. Then chill the ramekins for 3–5 minutes to help the butter and sugar set — this keeps it from melting off too soon in the oven and ensures a nice, even rise.
How stiff should my meringue be?
Beat your meringue to soft peaks — when you lift your whisk, the peaks should bend over softly but hold their shape. This is the best texture for soufflé: it gives you good height without cracking or becoming too dense.
If you beat to stiff peaks (where the tips stand up straight), it will bake more like a sponge cake — which is fine if you prefer a slightly firmer texture.
How do I know the baking temperature and time?
The recommended baking temperature is 390°F (200°C) for about 12–15 minutes. Exact time may vary depending on your ramekin size and oven.
Look for the tops to rise about 1–1.2 inches (2–3 cm) above the rim and turn a beautiful golden brown. If you like a slightly creamier center, you can pull them out earlier; for a firmer center, bake an extra minute or two.
How soon should I serve a soufflé? Can I keep it from collapsing?
The best moment to enjoy a soufflé is the second it comes out of the oven.
Freshly baked, it’s puffed, warm, and cloud-like — pure magic. Within 5 minutes, it will naturally deflate as the trapped air cools. There’s no way to stop this completely; it’s just the nature of soufflé.
If you’d like to slow the collapse slightly, you can add a tiny pinch of cream of tartar when beating your egg whites — this stabilizes the meringue a bit. But honestly, you’ll still want to savor it right away for the best texture and look.
Can I use different molds or cups?
Most traditional soufflés are baked in ceramic ramekins, but you can definitely experiment! Try stainless pudding molds, metal baking cups, or even heatproof glass.
Just remember: different materials affect how heat moves through the batter. Metal heats quickly, so your soufflé may crust faster than it expands — you might want to reduce the temperature or baking time slightly. Glass and ceramic heat more gently, so the standard baking time works well.
If you use disposable paper cups, choose sturdy ones that can support the rise — and always butter and sugar them properly, no matter what material you choose.
Is it okay if the center is a bit moist?
Yes! An authentic French soufflé is often just a little custardy inside — think creamy rather than runny.
If the center is still liquid like raw batter, it’s undercooked — bake for another minute or two next time to firm it up just enough.
Can I prep the béchamel base ahead of time?
Absolutely. You can make the béchamel base and store it in the fridge overnight.
Before you mix in the meringue, bring it back to room temperature and whisk until smooth. This makes it much easier to fold the egg whites in gently and get that perfect rise.
Should the milk be hot or cold when making the béchamel?
This is a classic debate: should you use hot milk or cold milk for your béchamel?
Old-school cooks swear by warm milk, but many modern chefs prefer cold milk because it gives you more control — less chance of lumps or scorching.
Room temperature milk is fine, too. The temperature won’t affect the taste but does affect how easily your sauce comes together. If you have time, chill your milk a bit for extra smoothness when stirring.
Can I pan-fry a soufflé instead?
True French soufflé must be baked in the oven — pan-frying won’t create the same airy structure.
Those fluffy skillet “soufflé pancakes” you see in cafés are a totally different dessert — they get their lift from a different batter and cooking method, so they don’t behave like a classic soufflé at all.