TRADITIONAL JAPANESE RECIPE: Creating a Green Tea Souffle has been a cherished goal among baking enthusiasts for as long as they can remember. This delectable dessert is not commonly found on the menus of local cafes and restaurants outside of Japan. As a result, the only way to savor the incredible warm, fluffy texture of Souffle flavored with the unique, bitter matcha flavor is by preparing it yourself.
If you've ever attempted to make a Souffle at home, you know it's no easy feat (unless you're a seasoned pâtissier). Regardless of how many times you prepare this dessert, each Souffle comes out differently with every attempt. Achieving a perfect Souffle is a difficult task, and requires a great deal of practice and patience.
Souffle has an intriguing history that spans centuries, having been a staple in French cuisine since the 18th century. It's a dish that has fascinated both foodies and bakers for generations, and remains a sought-after delicacy to this day.
Give this Green Tea Souffle recipe a try and indulge in its flavors. If you attempt it, don't forget to share your photo on social media platforms like Instagram, Facebook, or Twitter with the hashtag #UncutRecipes.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Start by preparing the ramekins. Brush each ramekin with Butter and coat the insides with Sugar. Using the 20g / 0.70oz / 4 teaspoons portion of Sugar, coat each ramekins. Place the sugar inside the ramekins, tilt the ramekins 45 degrees, and rotate them to perfectly dust the insides. Remove excess Sugar from the ramekin and chill in the refrigerator to set.
02 - Separate the Egg Yolks from the Egg Whites and set them aside.
03 - Beat the Egg Yolks and Sugar together in a large bowl. Set aside.
04 - Sift the Flour into the Egg mixture and stir until smooth. Set aside.
05 - Heat the milk and heavy cream in a small saucepan until just before boiling.
06 - Pour a small amount of the hot milk mixture into the Egg mixture, and whisk it until the mixture is smooth... then gradually add the rest of the Milk mixture while continuously whisking.
07 - Now you have one bowl with the Batter and an empty saucepan. Transfer the Batter back into the saucepan, and whisk it over medium-low heat for 5 minutes, or until it becomes thick and smooth.
08 - After it thickens, transfer the mixture into a new bowl, cover it with plastic wrap, and let it cool to room temperature. Alternatively, you can chill it in the refrigerator to speed up the process.
09 - Sift the matcha powder into the room-temperature Batter and stir until it is well combined. Set aside.
10 - Using an electric mixer, whisk the Egg Whites in a clean bowl until managing to make a firm and glossy Meringue.
11 - Gradually add the sugar to the egg whites, one spoonful at a time, while continuing to whisk until the mixture becomes firm and glossy. This step should take about 5 minutes.
12 - Preheat the oven to 200C / 390F (or reduce by 15C / 25F for a convection oven).
13 - Whisk one third of the Meringue into the room-temperature Batter until homogenous.
14 - Carefully fold in the rest of the Meringue using a rubber spatula, being careful not to over mix.
15 - Divide the Mixture into the prepared ramekins, tapping them on the work surface to level the mixture. Run a thumb around the inner edge of each ramekin to create a little indentation in the Mixture.
16 - Arrange the ramekins on a baking tray, and bake them for 12-15 minutes, or until they rise and turn slightly golden on top. The Souffle should jiggle slightly in the center when done.
17 - Sprinkle Powdered Sugar over the Souffle and serve it immediately.
Notes:
- STEP 01: Coating the inside of the ramekins helps the Souffle better cling to the sides as it rises during baking.
- STEP 08: Be sure to CONTINUOUSLY WHISK during this process to prevent the Custard from overcooking and turning lumpy.
- STEP 09: Make sure to transfer the Batter out of the saucepan promptly to prevent overcooking. Leaving it in the saucepan can cause the batter to overcook and become lumpy.
NUTRITIONAL VALUE:
Per Serving:
| Calories | 290kcal |
|---|---|
| Total Fat | 14g |
| Saturated Fat | 8g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 5g |
| Trans Fat | 1g |
| Cholesterol | 174mg |
| Sodium | 67mg |
| Potassium | 121mg |
| Total Carbohydrate | 28g |
| Fiber | 1g |
| Sugars | 25g |
| Protein | 8g |
| Vitamin A | 691 IU |
|---|---|
| Vitamin B-12 | - |
| Vitamin B-6 | - |
| Vitamin C | 1mg |
| Vitamin D | - |
| Vitamin E | - |
| Calcium | 72mg |
| Caffeine | - |
| Catechins | - |
| L-Theanine | - |
| Iron | 1mg |
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| Written by: Uncut Recipes | Disclaimer |
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Alisa
February 17, 2023 It was delicious and it felt like I was biting into a fluffy cloud! I will definitely be making this again. Thank you so much! |
Robin
February 13, 2023 Thank you so much for sharing this! |
Margie
February 12, 2023 Great recipe! |
Tilly
February 12, 2023 I'm going to try it out this weekend but from what I read it seems incredibly good. |
Charley
February 11, 2023 Tried making it for the first time tonight for friends coming over for dinner. It turns out so well. It was delicious. Thank you for sharing this incredible recipe. |
Delores
February 07, 2023 The green tea powder I use is not as green as the photo you show but still taste nice. Thank you for the recipe. |
Nia
February 07, 2023 I’ve never made a soufflé, but have always wanted to try. This week for the first time I decided to not only make a soufflé but to try a matcha soufflé. It was terrific! |
Gabriela
February 07, 2023 Thank you so much, you made it look so easy. I was a little nervous, but it turned out amazing. |
Zaina
February 04, 2023 This was delicious and I can’t stop eating them Thank you! |
Annie
February 02, 2023 Hello Uncut Recipes, I tried making this souffle. The texture and taste were right and my boyfriend and I really liked it! |
Jude
January 30, 2023 Thanks for the recipe! |
Daniela
January 30, 2023 Thanks for sharing this fantastic recipe! I’ve made it several times for my family and every time it comes out beautifully and delicious. |
Miriam
January 28, 2023 Just made this! I love your website! |
Shirley
January 27, 2023 I just made this and it turned out so great, especially since it was my first time ever making ever souffle!! Thank you so much for this amazing recipe! |
Hannah
January 27, 2023 Hi! It’s so yummy! Thank you so much. |
Sasha
January 09, 2023 This was my first time making souffles, and I was so happy with how they turned out! The matcha flavor was a little too strong for me though, but that’s my fault. YUM! |
February 24, 2023
I have been so nervous in making soufflés because I’ve heard (and read) of stories of people attempting to make them but the soufflés they make would turn out deflated (or even into a butter cookie!!!). When I came across this recipe, I thought maybe my soufflé would end up the same. I thought my egg yolks (when mixing it with the hot milk mixture) would turn into scrambled eggs and that my egg whites would become over whipped but I appreciated all the tips you provided in this recipe along with the pictures and your step by step tutorial video. My green tea soufflé turned out to be a success and they rose beautifully! I love your recipes!