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
- Butter ramekins and add a layer of sugar. Set the ramekins aside.
- Preheat oven to 400 degrees F.
- 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.
- Put the saucepan over medium heat and make sure to whisk constantly.
- 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.
- 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.
- 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.
- Add mixture to ramekins. Then take your thumb and swipe around the top of the ramekins to help them puff up evenly.
- Place ramekins on a baking sheet and bake in the oven for 10 minutes.
- 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.