Classic soufflé



6 annoksia


For the crème patisserie

  • 60g whole milk
  • 20g whipping cream
  • 1 vanilla pod
  • 20g plain flour
  • 8g caster sugar
  • tsp cornflour
  • 1 medium whole egg
  • 1 medium egg yolk

To grease the ramekins

  • unsalted butter, softened
    caster sugar

For the souffl

  • 6 egg whites
  • 70g caster sugar
  • reserved cr√®me patisserie
  • ice cream or custard, to serve


For the crème patisserie, add the milk and cream to a pan. Halve the vanilla pod and scrape out the seeds. Add the seeds and the pods to the milk. Over a low heat, bring the mixture to a simmer. At the same time, combine the flour, caster sugar and cornflour in a bowl. In a separate bowl, lightly beat the egg and egg yolk together. Add half the egg mix into the flour mix and mix to form a smooth paste. Add the remaining egg mix and whisk until the mixture is free of lumps. Strain the warm milk mixture into the egg mixture, whisking continuously. Once done, pour the mixture back into the pan and cook over a low heat for 4-5 minutes as the flour and cornflour cooks out, stirring continuously to avoid the mixture catching.

Once the mixture has thickened, transfer to a bowl and cover the surface with a layer of cling film to prevent a skin forming. Leave to cool.

Grease the inside and edges of six 6oz ovenproof ramekins with the softened butter by using a pastry brush with vertical strokes. Spoon two tablespoons caster sugar into a greased ramekin and carefully turn the ramekin around to evenly coat with sugar. Tip out the excess sugar and repeat the process with the remaining ramekins. Store somewhere cool to avoid the butter melting.

Preheat the 4K by placing 350g charcoal on the charcoal grid and pressing the fast flame ignition (which is a self-timer of 7 minutes). Place the pizza stone on top of the cast-iron grills and close the hood for 10 minutes. Leave the bottom vent open, and the top vent on setting 3. While the BBQ is heating, make the souffl.

Whisk the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Once the egg whites have become aerated and turn white in colour (approximately 3 minutes), slowly add the sugar and whisk the mixture to glossy, stiff peaks. Whisk a third of the whisked egg whites into the reserved crème patisserie until smooth. Gently fold the remaining egg white mixture into the crème patisserie in two stages. Divide the mixture between the six ramekins, filling them to just above the edge. Use a palate knife along the top to smooth to a flat, even surface. Using clean thumbs, wipe the lip / rim of each ramekin to ensure clean and even rising on all sides.

Check the temperature of the BBQ, it should be approximately 180C. Working quickly, open the hood and place the ramekins on the pizza stone. Close the hood and cook for 12 minutes. The ambient temperature should rise to 200C, and this will result in a slight caramelisation on the top of the risen souffls.

Carefully remove and enjoy with ice cream or custard.