Future voices: A soufflé recipe that rises to the occasion

13:01 02 June 2014

TV chef James Martin inspired the recipe. Picture: Matthew Usher.

TV chef James Martin inspired the recipe. Picture: Matthew Usher.

© Archant Norfolk 2012

Most people have the perception that soufflés are difficult to make and take a lot of practise to perfect, and a lot of the time those perceptions are correct.

There is no denying that soufflés are hard to make. Even top chefs still get that aeration process wrong.

But all is not lost! I have found a simplified version of the timeless dessert which will leave you wanting more. I have used this recipe countless times and it has never failed me, one being for my GCSE coursework.

This recipe is based on the James Martin’s original Instant soufflé with caramelised bananas from Saturday Kitchen. Enjoy! Oh, and try not to lick the bowl.

Serves 4

• 50g/1¾oz butter

• 3 tbsp caster sugar

• 4 tbsp ready-made custard

• 4 free-range egg whites

• ½ tsp vanilla bean paste/ 1tsp vanilla extract

1. Preheat the oven to 200C/400F/Gas mark 6 and grease 4 ramekins using a small amount of the butter and one tablespoon of caster sugar.

2. In a large bowl, mix the remaining sugar with the custard.

3. In a very clean, large bowl whisk the egg whites until stiff peaks form when the whisk is removed (If you are confident enough hold the bowl upside down over your head just to be sure).

4. Carefully fold the egg whites into the custard mixture, stir in the vanilla and evenly spoon into the prepared ramekins. Put them on a baking tray and place in the oven for 6-8 minutes.

What recipe do you want to share with other young people in Norfolk? Email


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