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 Soufflé
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Cinnamon And Coffee Soufflés

Recipe Category: Baking, Dessert
Servings: 8
All Rights Reserved: An original recipe from Lavender and Lime

Equipment

  • 8 ramekins measuring 6cm wide x 4cm high

Ingredients

For the pastry cream:

  • 85 mls milk
  • 1 egg yolk – reserve the egg white for the soufflé
  • 8 g fructose
  • 1.25 mls vanilla extract – use the most expensive you can afford
  • 15 g plain flour

For the cinnamon sugar:

  • 120 g fructose
  • 5 mls ground cinnamon

For the soufflé dishes:

  • 10 g butter melted
  • Cinnamon sugar

For the soufflé:

  • 100 g pastry cream
  • 30 mls instant coffee, dissolved in
  • 30 mls boiling water
  • 175 g egg whites (about 5)
  • 60 g cinnamon sugar + extra for dusting

Method

For the pastry cream:

  • In a small sized pot bring the milk to the boil
  • In a medium sized mixing bowl whisk the egg yolks, fructose and vanilla extract
  • Then whisk in the flour
  • Gradually add the boiling milk and whisk continuously
  • Pour the mixture back into the pot and over a medium heat, bring to the boil
  • Whisk constantly for about 1 minute, to achieve a smooth consistency
  • Immediately pour into a glass bowl and sprinkle fructose over the top to prevent a skin forming

For the cinnamon sugar:

  • Blitz the fructose and the cinnamon in a food processor until fine

For the soufflé dishes:

  • Using a pastry brush, brush the entire inner surface of your ramekins with the melted butter
  • Pour some of the cinnamon sugar into each ramekin and rotate until the butter is completely covered
  • Shake out the excess into your bowl
  • This step is important as it helps the soufflé climb up the ramekin to give it a good rise

For the soufflé:

  • 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)
  • Place the pastry cream into the largest glass bowl you have and place over a bain-marie with the water and a gentle simmer
  • Once warm slowly whisk in the coffee
  • The mixture might split but don’t worry, just keep on whisking until it comes together
  • Whisk the egg whites to soft peaks
  • Gradually add the cinnamon sugar and whisk until firm but not too stiff
  • Whisk a quarter of the egg whites into the pastry cream off the heat, until smooth
  • Using a spatula fold in the balance of the egg whites
  • Fill your soufflé dishes to the top and smooth off with a palette knife
  • Sprinkle the top with the some cinnamon sugar and leave to melt for 1 minute (this will give it a lovely crunchy top)
  • Repeat and then thumb the edge
  • Bake for 12 minutes
  • Serve immediately

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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