How to make souffles

How to make a perfect, puffed up souffle.

Points to remember

  • Preheat the oven with a baking sheet inside.
  • Butter the inside of a large ramekin or individual ramekins and then coat with parmesan or breadcrumbs for a savoury souffle and caster sugar or grated chocolate for a sweet souffle – this will help it rise.
  • Make a thick white sauce (see the white sauce video), leave until warm and stir in egg yolks and cheese, if using. Season well.
  • Whisk the egg whites to soft peaks, then beat a large spoonful into the sauce mixture.
  • Gently fold the rest of the whites into the sauce in one or two additions, using a large metal spoon or spatula. Work in a figure of 8 motion to combine until no large streaks of white remain.
  • Spoon into the ramekin, filling 3/4 full. Run your finger around the edge of the mixture to help it rise.
  • Place on the preheated baking sheet and bake until risen and golden. Don’t open the door during cooking and serve immediately.

You can run a palette knife or the end of a teaspoon around the souffle before cooking to help it rise.


Don’t overwhisk the egg whites – they will be difficult to fold in.


Heating the baking sheet that you are going to put the souffle on will give it a boost.