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Soufflés with Rum Sauce

Making souffles is not as hard as it looks but serving beautifully puffed souffles can definitely impress your guests.

8 3-inch diameter 2-inch high souffles
or one 9-inch souffle


(1) Grease the bottom and sides well with butter or oil and coat the oiled surface with plenty of sugar.

(2) Prepare hot water.

Making Rum Sauce

Make one day ahead since the caramel takes time to dissolve with rum.
(1) In a very small sauce pan, heat and mix until butter blends with sugar.
  6 tablespoons sugar
1 tablespoon butter

(2)When the sugar starts melting, stir very slowly until it turns brown. Before it starts smoking, remove from heat. Not immediately but before the caramel solidifies, add rum and stir. Set it aside for one full day until the caramel dissolves completely.


Making Souffles

(1)Sift together:


1/2 cup all-purpose flour
1/4 teaspoon salt

(2)Stir in until smooth:
  1/2 cup cold milk
(3)Heat in a sauce pan but do not boil:
  1 cup milk
1 cup plain yogurt

(4)Add (2) and stir with a wire vigorously until the sauce boils and thickens:

(5)Remove from heat. Add butter and whisk until it blends well.


2 tablespoon butter

(6)Add and beat:

4 egg yolks
2 teaspoons vanilla extract
1 teaspoon Grand Marnier or other orange liqueur

(7)Preheat oven to 350°F(175°C).(Preheat oven to 300°F(150°C if you are using a 9-inch round cake pan.) Make sure you have hot water ready. Whip egg whites until fluffy. Add sugar and whip until stiff but not dry:

4 egg whites
1/4 cup sugar

(8)Add 1/4 of egg whites to (6) yolk mixture and mix with a spatula until the color becomes even.

(9)Add the rest of egg whites and carefully fold it in until it is evenly blended. Scoop the batter from the bottom and bring it to the top.

(10)Pour the batter into the souffle dish or a souffle pan almost up to the rim.

(11)Pour hot water into a pan which holds all the souffle dishes. Cover half way up the dishes. Bake at 350°F(175°C) for 25 minutes. Bake at 300°F(150°C) if you are using a 9-inch round cake pan for 1 hour and 30 minutes. After 30 minutes into baking, open the oven door to release some hot air to avoid "Cracking" on the top of the cake. Serve hot or cold with rum sauce. Souffles will deflate as it cools. If

Chilled souffle with rum sauce:


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