Almond Soufflé
A light, airy almond soufflé with a crisp toasted top, served with a silky cream sauce and garnished with toasted almond slices and a touch of edible glitter for a dazzling finish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup milk
- ½ cup sugar
- 1 tsp almond extract
- 4 large egg yolks
- 5 large egg whites
- ¼ tsp cream of tartar
- ½ cup sliced almonds
- ½ cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp edible glitter
Instructions
- 1
Preheat oven to 375°F. Butter 4 ramekins and coat with sugar; place on a baking sheet.
- 2
Melt 3 tbsp butter in a saucepan over medium. Whisk in 3 tbsp flour and cook 1 minute until bubbly.
- 3
Gradually whisk in 1 cup milk and 1/4 cup sugar; cook until thick, about 3 minutes. Remove from heat and stir in 1 tsp almond extract.
- 4
Whisk in 4 egg yolks one at a time until smooth. Set aside to cool slightly.
- 5
In a clean bowl, beat 5 egg whites with 1/4 tsp cream of tartar until soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy.
- 6
Fold one-third of the whites into the yolk mixture, then gently fold in the rest until no streaks remain.
- 7
Divide batter among ramekins. Run a thumb around the rim to help rise. Bake 15-18 minutes until puffed and golden.
- 8
Meanwhile, toast 1/2 cup sliced almonds in a dry skillet over medium until golden, about 3 minutes. Whip 1/2 cup heavy cream with 2 tbsp powdered sugar to soft peaks.
- 9
Serve soufflés immediately, topped with whipped cream, toasted almonds, and a pinch of edible glitter.
Tools you’ll need
- 4 ramekins
- saucepan
- mixing bowls
- electric mixer
- baking sheet
- skillet
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