Don’t let the mention of soufflé intimidate you – these desserts are light as air and simply elegant!


Jam: In a small saucepan, over medium heat, combine strawberries, sugar, lemon juice and vanilla. Bring to a gentle boil. Cook for 20 to 25 minutes until thickened, stirring occasionally to break down strawberries.  Transfer to medium bowl. Reserve ¼ cup (60mL) of the warm jam in a small bowl. Pour remaining jam through a fine mesh sieve, removing the seeds. Reserve coulis for serving.

Pastry Cream: In a medium bowl, whisk egg yolks, sugar and flour until creamy, about 2 minutes. In a medium saucepan, over medium-high heat, bring cream and milk to a gentle boil. Whisking continuously, slowly pour one-quarter of hot cream into egg mixture. Whisk in remaining hot cream. Return mixture to saucepan. Reduce heat to medium and whisk vigorously until thickened, 2 to 3 minutes. Remove from heat and transfer to a clean large bowl. Place plastic wrap directly on pastry cream. Refrigerate for 15 minutes.

Whisk reserved jam into the chilled pastry cream. Refrigerate for 15 minutes.

Preheat oven to 380°F (193°C). Butter four 8 oz. (250 mL) ramekins. Sprinkle with white sugar, shaking out any excess.

Meringue: In large, clean glass or metal bowl, using an electric mixer on medium speed, beat egg whites and cream of tartar until foamy. Increase to medium-high speed.  With mixer running, slowly beat in one-third of the sugar at a time.  Beat until stiff glossy peaks form, about 4 minutes.

Whisk in a third of the prepared meringue into strawberry-cream mixture to form soufflé batter. Gently fold in remaining prepared meringue until fully combined.

Evenly fill ramekins halfway with soufflé batter. Lightly tap each ramekin on the surface 2 or 3 times to release any air pockets. Fill with remaining batter. Run a pallet knife along the top of each soufflé creating a flat surface. Using your thumb, indent batter around the inside edge creating a ¼-inch (5 mm) gap from the side of ramekin.

Place ramekins on a baking sheet and place into the centre of oven. Once oven door is closed, reduce temperature to 370°F (188°C) and bake for 20 minutes, until edges are golden and risen 1 to 1 ½ -inches (4 cm) above the rim. Serve immediately with strawberry coulis. 

Tip: Jam and coulis can be made a day in advance.

Brought to you by: Egg Farmers of Ontario