Espresso souffle

by Ed Halmagyi


  • 360ml milk
  • 4 egg yolks
  • 150g caster sugar
  • 20g plain flour
  • 20g cornflour
  • 1 ½ Tbsp instant coffee powder
  • 20ml boiling water
  • 6 egg whites


1 Preheat oven to 190°C. Pour the milk into a medium saucepan and bring to a boil. Whisk the yolks, 30g caster sugar and the flour in a small bowl, then mix in the milk. Return to the saucepan and cook , whisking constantly, until thickened. Set aside to cool.
2 Mix the coffee powder and boiling water, then whisk into the custard.
3 Whisk the egg whites until foamy, then add the sugar 1 Tbsp at a time, while whisking, until soft peaks form. Fold ? of the meringue into the coffee custard, then fold into the remaining custard. Spon into prepared ramekins then bake on a hot tray of 18 minutes, until risen and golden. Serve immediately.

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