Recipe For Cinnamon And Coffee Soufflés

I spent three months developing this recipe for cinnamon and coffee soufflés due to a whole lot of factors. The first time I made them, the coffee taste was so overpowering that even I could not enjoy them, and I love coffee in anything. Dave only likes coffee in coffee so for him they were bad. The second time the coffee was gritty and no one likes to eat a dessert that resembles sand. Third time was a charm and then of course I made sure that the recipe was perfect by baking them again. The one thing I have learnt is that if you have left over soufflé mix you can churn it in an ice cream churner with great results. If you don’t want to do that, the cinnamon and coffee soufflés can be frozen with success. Soufflés are the one thing most home cooks find daunting, and it is also the one recipe that is actually easy to get right. It is all about following a few simple tips and the nicest thing about this recipe for cinnamon and coffee soufflés is that you can prepare them in advance and then just pop them into the oven as you are getting ready to serve dessert.

Have you made soufflés before?

Cinnamon And Coffee Soufflés
Cinnamon And Coffee Soufflé

Cinnamon And Coffee Soufflés
 
Result: 8
Ingredients
For the pastry cream:
  • 85mls milk
  • 1 egg yolk – reserve the egg white for the soufflé
  • 8g caster sugar - I used fructose
  • 1.25mls vanilla extract – use the most expensive you can afford
  • 15g plain flour
  • 120g sugar - I used fructose
  • 5mls ground cinnamon
For the soufflé dishes:
  • 8 ramekins measuring 6cm wide x 4cm high
  • 10g butter, melted
  • Cinnamon sugar
For the soufflé:
  • 100g pastry cream
  • 30mls instant coffee, dissolved in 30mls boiling water
  • 175g egg whites (about 5)
  • 60g cinnamon sugar + extra for dusting
Method
For the pastry cream:
  1. In a small sized pot bring the milk to the boil
  2. In a medium sized mixing bowl whisk the egg yolks, caster sugar and vanilla extract
  3. Then whisk in the flour
  4. Gradually add the boiling milk and whisk continuously
  5. Pour the mixture back into the pot and over a medium heat, bring to the boil
  6. Whisk constantly for about 1 minute, to achieve a smooth consistency
  7. Immediately pour into a glass bowl and sprinkle caster sugar over the top to prevent a skin forming
For the cinnamon sugar:
  1. Blitz the sugar and the cinnamon in a food processor until fine
For the soufflé dishes:
  1. Using a pastry brush, brush the entire inner surface of your ramekins with the melted butter
  2. Pour some of the cinnamon sugar into each ramekin and rotate until the butter is completely covered
  3. Shake out the excess into your bowl
  4. This step is important as it helps the soufflé climb up the ramekin to give it a good rise
For the soufflé:
  1. Preheat the oven to 170° Celsius with a baking tray on the middle shelf (this is important so that the Soufflés can get a kick start when you put them in the oven)
  2. Place the pastry cream into the largest glass bowl you have and place over a bain-marie with the water and a gentle simmer
  3. Once warm slowly whisk in the coffee
  4. The mixture might split but don’t worry, just keep on whisking until it comes together
  5. Whisk the egg whites to soft peaks
  6. Gradually add the cinnamon sugar and whisk until firm but not too stiff
  7. Whisk a quarter of the egg whites into the pastry cream off the heat, until smooth
  8. Using a spatula fold in the balance of the egg whites
  9. Fill your soufflé dishes to the top and smooth off with a palette knife
  10. Sprinkle the top with the some cinnamon sugar and leave to melt for 1 minute (this will give it a lovely crunchy top)
  11. Repeat and then thumb the edge
  12. Bake for 12 minutes
  13. Serve immediately
My Notes
The stronger the coffee you use, the more distinct the coffee flavour will be
You can prepare the pastry cream in advance – allow it to cool down and once cool cover with cling film and refrigerate until needed. You can prepare the soufflés in advance and place in the fridge until you need them. Add an extra minute for every 30 minutes they have been in the fridge after 1.5 hours.
Serve with 250mls cream that has been whisked with the left over cinnamon sugar.

Click on the links for conversions and notes.

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42 thoughts on “Recipe For Cinnamon And Coffee Soufflés

  1. These really do look lovely and I can’t wait to make ‘my’ soufflé of yours 🙂
    s x

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    1. I hope you enjoy it as much as I did xox

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  2. Wow they look great!

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    1. Thank you Lilli 🙂

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  3. this dessert looks fantastic! i bet it tastes great too!

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    1. The taste was fantastic in the end 🙂

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  4. I’m impressed…three times…! Cinnamon and coffee is a beautiful combination. Congratulations! 🙂 ela

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    1. Thank you so much Ela 🙂

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  5. Worth the effort, evidently—these look fabulous!

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    1. Thank you so much, they were worth the effort indeed 🙂

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  6. The tip about churning the leftover batter is a cool idea!
    Mary Frances sharing the blog ♥ In Southern Cali!!My Profile

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    1. Thank you Mary Frances, I was quite pleased with the result of my ice cream 🙂

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  7. These sound and look out-of-this-world delicious! I’ve never tried making soufflés before, but after reading your recipe, think I should just take a day and get baking in the kitchen. You’ve inspired me. Saturday afternoon sounds like a good baking day 🙂
    Melanie Chisnall sharing the blog ♥ 10 Quick Tips on How to Steal Your “Happy Place” Every DayMy Profile

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    1. I am so glad I have inspired you Melanie, and I look forward to hearing about how yours turn out 🙂

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  8. I don’t know why, i guess i personally not quite good on souffle,
    i guess i try thousand times and b=never successed or even close like yours,
    great job Tandy!!!

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    1. Thank you Dedy, I seem to have the magic touch when it comes to soufflé’s 🙂

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  9. Love that coffee and cinnamon combo for this souffle. Very fancy and beautiful that you were able to get photos before they deflated and served them to your guests. Great little recipe!

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    1. I have to admit, I ate them all myself! Thank you for the compliment BAM 🙂

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  10. Wow 3 times certainly led to a great reward! This soufflé looks fluffy, and is cinnamon flavoured therefore magic 🙂 interesting combo with coffee!

    Cheers
    Choc Chip Uru
    Choc Chip Uru sharing the blog ♥ Daddy’s Throwback & Winner Announced!My Profile

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    1. Thank you Uru, it was a very interesting flavour 🙂

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  11. I’ve only ever made savory souffles before, but these sound delicious. 🙂 I will definitely have to try my hand at sweet souffles. 🙂
    Krista sharing the blog ♥ Used Books, Wood-burning, and Spiced Nectarine Cobbler (gluten-free)My Profile

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    1. They are so rewarding Krista, and you can use any flavours you like 🙂

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  12. These look very nice Tandy, I’ve always been intimidated by the soufflé, no real reason I suppose. You make it seem quite easy. Maybe I should give it a go. Thanks for taking to time to really work on this.
    cheri sharing the blog ♥ Escarole Soup Approved by DaveMy Profile

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    1. I hope you give it a try Cheri as the reward is so great! And thank you for the compliment 🙂

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  13. This looks terrific. I love coffee flavored desserts. When the juice fast is finished, this will be a special treat.

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    1. I hope you enjoy this treat after your fast Tammy 🙂

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  14. It sounds like your persistence paid off. I’ve never made a soufflé and I’ve only had one in a restaurant a couple of times. Yours look beautiful.

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    1. Thank you so much for the compliment Karen, I take so much pleasure in making these, and of course enjoying them 🙂

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  15. Your souffles turned out really nicely. I’ve only tried making souffles twice before and both times they didn’t turn out this pretty and puffy!
    Amy (Savory Moments) sharing the blog ♥ Spaghetti squash and bacon casseroleMy Profile

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    1. I hope you try again Amy, with better results. But, it really is all about the taste in the end 🙂

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  16. I haven’t had much success with photographing souffles…you’ve done very well indeed:)

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    1. Coming from you Roger, I take that to be the highest praise indeed. Thank you so much!

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  17. These look really yummy, Tandy. I’ve always been afraid to make soufflés, in case they flop. 🙂

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    1. As long as they taste good, they can never be a flop 🙂

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  18. Well done Tandy. Great recipe.
    🙂 Mandy xo

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    1. Thank you Mandy 🙂

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  19. They sound wonderful. I love cinnamon in coffee but haven’t tried the two together in a dessert yet.

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    1. And I must still try a pinch of cinnamon in my coffee sometime!

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  20. I make a lot of cheese souffles especially during Winter! I love the sound of this souffle for a dinner party though! 😀 Especially for those that love an espresso at the end of a meal!
    Lorraine @ Not Quite Nigella sharing the blog ♥ Defamation, Copyright and Blogging in AustraliaMy Profile

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    1. It is a great way to get the coffee kick in at the end of a meal 🙂

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  21. Yummy! Well done Tandy. Recipe development is pain staking and expensive. I like the way they worked out in the end 🙂 xx

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    1. Thank you so much Tami, that means a lot xox

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