Yogurt Souffle

March 26, 2015 2 531 Views


  • 1/4 cupof butter
  • 1/3 cupof cake flour
  • 1 cupof yoghurt
  • 1/2 cupof sugar
  • 1/2 cupof egg yolks
  • 1/2 cupof egg whites
  • 1/5 cupof powdered sugar


  1. In a bowl combine butter and cake flour with your spoon. Add a cup of yoghurt and 1/3 cup of sugar. In a small pot over high heat combine yoghurt, sugar and your butter and bring to a boil, stirring constantly to break up clumps and prevent scorching for about 2 minutes. Mix until the mixture has a thick, hammy texture. Add 3 egg yolks and mix until well-incorporated. In a large bowl whisk egg whites into a light foam. Add 1/8 cup of sugar. Continue whisking until stiff, glossy peaks form. Gently fold about a third of the meringue into the souffle base. Repeat twice more until you have incorporated all the meringue.

  2. Pour your souffle into the mold until it is almost full. Bake for 15 minutes for a lava souffle or for 19 minutes for a springy texture. Using a small sieve, dust powdered sugar over the top and serve immediately.

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