matcha soufflé

Another matcha recipe in the books! For a long time, I have been wanting to make a matcha green tea soufflé that I saw from Honeysuckle (aka Dzung Lewis). I obviously adore matcha, and I absolutely love soufflés (chocolate hazelnut is my preferred flavor). Naturally, a matcha soufflé is a must to try for someone like me!

Soufflés appear complicated, but I actually found this recipe to be fairly easy to follow. Dzung had some great tips that helped make the process effortless. I’ve also listed a couple below for your reference.


  • 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 1 1/2 tbsp matcha powder 
  • 1/2 tsp vanilla extract
  • 1/3 cup whole milk
  • Pinch of salt
  • 3 egg yolks
  • 3 egg whites
  • 2 tsp granulated sugar
  • Powdered sugar 


  1. Butter ramekins and add a layer of sugar. Set the ramekins aside.
  2. Preheat oven to 400 degrees F. 
  3. In a medium saucepan, add 2 tbsp of all-purpose flour, 2 tbsp of granulated sugar, 1 1/2 tbsp matcha green, and a pinch of salt. Pour in 1/2 tsp of vanilla extract into 1/3 cup of whole milk and mix.
  4. Put the saucepan over medium heat and make sure to whisk constantly.
  5. Once the sauce thickens, take the pan off the heat and add in 3 egg yolks. Give another stir and put on the heat for 30 seconds, continuing to whisk constantly so the eggs don’t become scrambled. Set aside to cool.
  6. Take 3 egg whites and add to a bowl. Whisk on medium speed until it begins to foam. Add in 2 tsp of granulated sugar and increase speed to medium-high until it reaches stiff and glossy peaks.
  7. Transfer matcha base into a bowl and add in a third of the whipped egg whites. Gently fold the egg whites into the mixture. Continue to do that with the rest of the whipped egg whites.
  8. Add mixture to ramekins. Then take your thumb and swipe around the top of the ramekins to help them puff up evenly.
  9. Place ramekins on a baking sheet and bake in the oven for 10 minutes.
  10. Sprinkle some powdered sugar on top.

Tips for a successful soufflé

  • Room temperature eggs will get the best results. Pull eggs out of the refrigerator an hour before making the soufflé. 
  • Carefully fold the beaten egg whites through the mix to avoid losing any air, which will lead to a flat soufflé.
  • Make the base first. Beat the egg yolks and add the other ingredients so they are ready to receive the egg whites as soon as they are whipped.
  • A soufflé needs to go straight into a hot oven as soon as it’s ready, so make sure the oven is preheated well ahead of time. 
  • Soufflés need something to hold onto as they rise, so dust the base and sides of the ramekins with sugar.
  • Once you’ve filled up each ramekin, run your thumb around the rim to help it rise and keep its shape.
  • Avoid opening the oven door while a soufflé is cooking. The changes in air temperature can cause the soufflé to sink.
  • Serve soufflés immediately.

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