Matcha Soufflé in Ramekins
Four matcha souffles in 1/2 cup (120 ml) ramekins, served as soon as they leave the oven.
By Roseline Zhou, Founder
Contents
Among our desserts made with matcha, this souffle needs everyone ready with a spoon when it comes out of the oven. A matcha custard and whipped egg whites make four ramekins rise. Allow about 1 hour 10 minutes, including 30 minutes to cool the custard before folding in the whites: the souffles lose height if they wait.
A thick custard holds the air bubbles; fold in the whites lightly afterward.
Ingredients for matcha souffles
- half a tablespoon of unsalted butter for the ramekins
- 4 tsp granulated sugar for the ramekins
- 3 egg yolks
- 2 tbsp granulated sugar for the custard
- 0.9 oz (25 g) wheat flour
- About 2/3 cup (150 ml) whole milk
- About 7 tbsp (100 ml) heavy cream
- About 1 tbsp (6 g) matcha
- 3 egg whites
- 4 tbsp granulated sugar for the whites
How to make matcha souffles
- Butter the inside of the four ramekins with the half tablespoon of butter, brushing upward from the bottom to the rim.
- Divide the four teaspoons of sugar among the ramekins and turn them to coat the sides; remove the excess and refrigerate the ramekins.
- Separate the three eggs, putting the yolks in one bowl and the whites in a clean bowl with no trace of yolk.
- Whisk the three yolks with the two tablespoons of sugar reserved for the custard.
- Sift the 0.9 oz (25 g) flour over the yolks.
- Mix until the batter is smooth.
- Heat about 2/3 cup (150 ml) milk and about 7 tbsp (100 ml) cream in the saucepan until they just begin to simmer.
- Gradually pour the hot mixture over the yolks while whisking.
- Return everything to the saucepan.
- Whisk constantly over medium-low heat for about 3 to 4 minutes, until the custard thickens and briefly holds the track of the whisk.
- Transfer the custard to a bowl and cool it at room temperature for 30 minutes.
- Sift about 1 tbsp (6 g) matcha into the cooled custard and mix until the color is even.
- Near the end of the cooling time, preheat the oven to 390°F (200°C) using conventional heat.
- Beat the three egg whites with a mixer until foamy.
- Gradually add the four tablespoons of sugar reserved for the whites.
- Continue beating until the whites form firm, glossy peaks.
- Loosen the matcha custard with one third of the beaten whites.
- Gently fold in the remaining whites with a spatula, lifting the mixture as you go.
- Divide the mixture among the four ramekins, filling them almost to the rim.
- Smooth the tops, then run a clean finger along the inside rim of each ramekin.
- Bake immediately for 12 to 15 minutes at 390°F (200°C), until the souffles have risen and their tops are set.
- Serve immediately in the hot ramekins.
Cool the custard before adding the whites; a warm mixture would deflate them. Sugar on the sides helps the batter rise, and running a finger along the inside frees the top edge. Don't open the oven at the start. Cooking time may vary by a few minutes with the oven; check the height and surface before taking the ramekins out.
Which matcha goes in souffle custard?
We choose Essence matcha for this souffle in the milk-and-egg custard, before folding in the whipped whites. About 1 tbsp (6 g) is the low end of the reference recipe for four ramekins. More powder would also change the texture, so keep this amount until you've tried the recipe in your kitchen.
Why set out the spoons before baking?
In the oven, air bubbles expand and lift the batter. As the souffle cools, they contract and its height falls. Have everyone and their spoons ready before baking. For a dessert that can wait in the freezer, homemade matcha ice cream can be made ahead.
Our tip. Set the four ramekins on a baking sheet before filling them. They can go into the oven together, without jostling the mixture after you add the whites.
Allergens. Eggs, milk, and wheat. The ramekins come out of the oven very hot.
