Vanilla Greek Yogurt Souffle

Souffle was recommended to by a friend and I love to make it, however I have a love hate relationship with making meringue. Right now I'm fifty-fifty with making meringues, sometimes it turns out great and sometimes it's a failure. This is a time when my meringue turned out nice and fluffy.

Other souffle recipes: Mini Lemon Souffles

This recipe comes from Jules Food.

-1 cup plain Greek yogurt
-3 large egg yolks
-3 large egg whites
-3 Tbsp AP flour
-1/8 tsp salt
-1 tsp vanilla extract
-1/8 tsp cream of tarter
-1/4 cup sugar, 
-butter real sugar for ramekins

Preheat your oven to 375.

In a large bowl mix together the Greek yogurt, egg yolks, flour, salt and vanilla.

In a large clean mixing bowl, mix together the eggs whites and cream of tarter until foamy, then slowly add in the sugar while whisking until soft peaks form.
Gently mix a fourth of the meringue with the yogurt mixture.
Then gently fold all of the meringue into the mixture, be gentle because you don't want to lose volume.
Pour the mixture into prepared ramekins which have been greased with butter and rimmed with sugar.
The sugar will help the mixture climb up the sides of the ramekin.
Bake for 15 minutes.
Do not peak in the oven!! The door must stay closed.

Serve immediately. 

This souffle was good, but I thought the sourness of the yogurt was a little overwhelming. I wish that I had used vanilla Greek yogurt rather than plain. The vanilla extract flavor did really come through though, it was subtle, but it was there. The souffle itself was light and airy, creamy and decadent. Overall a success.


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