Hot coffee souffle recipe

Name: Hot coffee souffle recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml (8.8fl oz) milk; 2 tbsp instant coffee granules; 80 g (2.8oz) golden caster sugar; 3 medium eggs; 50 g (1.8oz) unsalted butter; 15 g (0.5oz) corn flour; 40 g (1.4oz) plain flour; 1 pinch salt; 1 cup cocoa to dust; 1 cup icing sugar to dust

Servings: persons

1
Preheat the oven to 200C.
2
Butter and dust the inside of 6 souffle ramequins with cocoa powder.
3
Put the milk into a small saucepan and add the sugar.
4
Bring to the boil then remove from the heat.
5
Add the coffee and stir until dissolved.
6
Separate the eggs.
7
Melt the butter in a small saucepan, them remove from the heat.
8
Add the flour and corn flour and beat with a wooden spoon.
9
Put the pan back on the heat and cook whilst stirring constantly for 1 minute.
10
Add the warm milk a bit at the time and take the mixture to the boil.
11
Take off the heat, then whisk in the yolks.
12
Whisk the egg whites with a pinch of salt until soft pick forms.
13
Fold them gently into the coffee mixture.
14
Fill the ramequin to the top, making sure to clean any drip.
15
Cook for 15 minutes in the oven.
16
Dust with icing sugar and serve immediately - drop a scoop of vanilla ice cream in the middle after opening it gently with a teaspoon.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 ml (8.8fl oz) milk, 2 tbsp instant coffee granules, 80 g (2.8oz) golden caster sugar, 3 medium eggs, and more.

Yes, Hot coffee souffle recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!