home cooking rocks logo
Search
Close this search box.

Single-Serve Souffles: Personal Sized Puffs

Share it

Single-Serve Souffles: Personal Sized Puffs

The Souffle Mystique

The word “souffle” used to strike fear into the hearts of home cooks everywhere. I, however, never got that memo. In fact, one of the first things I ever baked was a chocolate souffle when I was barely 16 years old, using my mother’s old copy of The Settlement Cookbook.

Back in those days, we didn’t have fancy French souffle dishes in our suburban American kitchen. Nope, I had to get creative, using a straight-sided Pyrex measuring cup to bake my fluffy creation. And you know what? It turned out great!

Souffle Secrets Revealed

These days, I have a collection of vintage French souffle dishes that I’ve picked up at flea markets. But you know what? I still prefer using a shallow baking dish when I make a souffle. Why? Because I love the perfect ratio of crunchy, golden crust to soft, pillowy interior. Plus, the souffle bakes more evenly and is easier to serve from a wide, shallow dish.

The key to souffle success, I’ve found, is to gently – but with purpose – fold the whipped egg whites into the cheese-y base. You don’t want to overmix and deflate all that precious volume. A few thin, visible streaks of egg white are totally fine. In fact, you won’t even notice them once the souffle is baked.

Personal-Sized Perfection

But what if you don’t want to bake a giant souffle? That’s where these individual-sized souffles come in. They’re just as elegant and impressive as their larger counterparts, but perfectly portioned for one or two. Plus, they bake up faster, making them ideal for a quick weeknight dinner or a fancy brunch.

The best part? You can make these little puffed beauties ahead of time, up to the point of baking. Just pop them in the fridge until you’re ready to impress your guests. Then simply slide them into the oven and wait for the oohs and aahs to begin.

Flavor Variations Galore

Now, the classic cheese souffle is always a winner, but why not get a little creative? Try folding in some fresh herbs, like chives or tarragon, for a flavor boost. Or go for a showstopping presentation by topping each souffle with a spoonful of your favorite jam or chutney before baking.

The possibilities are endless! And with these easy, fool-proof instructions, you’ll be whipping up personal-sized souffles like a true French pastry chef in no time. So what are you waiting for? Preheat that oven and get ready to wow your friends and family with these delightful individual-sized puffs.

HomeCookingRocks.com has all the recipes and tips you need to become a souffle superstar. Let’s get cooking!

Sourced Knowledge

The information in this article was compiled from the following sources:

Alida’s Kitchen: We often enjoy frittatas as a healthy, high-protein meal with lots of vegetables and cheese. While I typically make them in a pie plate and serve in wedges, I thought these individual frittatas would be a cute way to mix things up. Who knew when cooked in a small, preheated ramekin, the frittata would take on new heights – literally!

David Lebovitz: The word soufflé used to strike terror in the heart of cooks far and wide. I never got that memo, though, and one of the first things I ever baked was a chocolate soufflé when I was less than sixteen years old, from my mother’s copy of The Settlement Cookbook.

Mustard with Mutton: These little bite size soufflés are totally delicious and you just can’t stop at one. They are airy and cheesy and go perfectly with a glass of champagne, and despite being made with cheese and eggs they are surprisingly light.

Maya’s Kitchen Daydreams: These soufflés are great for entertaining as they can be made ahead of time and then reheated just before serving. They won’t rise like a traditional soufflé, and will deflate a little more once they have cooled, but they will puff up again slightly when re-heated.

Food.com: Soufflés aren’t hard to make and the only skill required is knowing that you should gently, but with purpose, fold the egg whites into the base. You don’t want to stir the heck out of them so they lose their volume.

Newsletter

Subscribe to our newsletter for update informations, recipes or insights

Latest Post