By Lisa Donovan
Updated Feb. 7, 2024
- Total Time
- 1½ hours
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 20 minutes
- Rating
- 4(175)
- Notes
- Read community notes
The friendliest dishes are oftentimes accused of being fussy or complicated. Soufflé has this reputation even though it’s nearly rustic in its ingredients. There are three components to consider when making any good soufflé: flavor, structure and heavenly levity. That airiness is typically what intimidates, but remember that, no matter how close to the heavens you might aspire, even a slightly flat soufflé is a delicious soufflé, and you’ll only get closer next time. The flavor of these vanilla citrus soufflés is both delicate and bright, and while they are light, they provide quite a satisfying bite. The black pepper brings a nice surprise dimension to the vanilla and grapefruit. Rooted in Appalachian traditions, black pepper in dessert is quite special and adds to the mystique dessert.
Featured in: A Stunning Soufflé Is an Act of Love
Learn: How to Make Soufflé
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Ingredients
Yield:5 servings
- 6tablespoons/75 grams granulated sugar
- 2tablespoons pink grapefruit zest plus 5 teaspoons pink grapefruit juice (from 2 grapefruits)
- 1vanilla bean (optional; see Tip)
- Softened unsalted butter, for greasing ramekins, plus 1½ tablespoons unsalted butter, at room temperature
- 3large egg yolks plus 4 egg whites (see Tip)
- 2tablespoons all-purpose flour
- ¼teaspoon coarse kosher salt (such as Morton) or ½ teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon freshly cracked black pepper
- ¾cup/180 milliliters whole milk
- ¼cup/60 milliliters heavy cream
- ⅛teaspoon cream of tartar
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
194 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 6 grams protein; 154 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Set a rack in the center of the oven and heat oven to 400 degrees.
Step
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To a small bowl, add the sugar and 1 tablespoon grapefruit zest. If using the vanilla bean, cut it in half crosswise, then split each piece in half lengthwise. Scrape out the seeds from one piece and add the seeds to the bowl, reserving the remaining vanilla bean. Gently rub the grapefruit zest and vanilla seeds, if using, into the sugar to create a fragrant citrus sugar.
Step
3
Grease 5 (8-ounce) soufflé ramekins with softened butter, then coat with the citrus sugar, shaking and turning the ramekins as you sprinkle in the citrus sugar so each side is evenly coated. Pour the excess sugar back into the bowl. Refrigerate the ramekins while you prepare the soufflés.
Step
4
In a large bowl, whisk together the egg yolks, flour, salt, pepper, 2 tablespoons citrus sugar and remaining 1 tablespoon grapefruit zest until smooth.
Step
5
In a medium saucepan, combine the milk with the heavy cream. If using a vanilla bean, scrape the seeds from the remaining pieces and add to the milk. Bring to a boil over medium-high. Remove from the heat.
Step
6
Gradually pour ½ cup hot milk into the yolk mixture while whisking constantly. Add the yolk mixture to the remaining hot milk in the saucepan while whisking. Cook over medium heat, whisking constantly, until thickened, 1 to 2 minutes. Using a flexible spatula, scrape the mixture back into the large bowl and whisk in the 1 ½ tablespoons butter and the grapefruit juice.
Step
7
In a metal mixing bowl or the bowl of a stand mixer, whisk the egg whites by hand or with an electric mixer on medium-high speed. When the egg whites are foamy, add the cream of tartar, which helps keep the whites from deflating. Continue whisking until soft peaks form. Add 2½ tablespoons citrus sugar and then continue whisking on high until stiff, almost shiny peaks have formed. Don’t take your eyes off the whites; you do not want to overwhip them. If they start to release water, you’ve gone too far and will need to do this step again with all new ingredients.
Step
8
Using a flexible spatula, scoop one-third of the whipped egg whites into the egg yolk mixture and fully mix the two using a light hand to retain as much air as you can. This lightens the thick base significantly and allows you to more evenly mix in the remaining whites. Add half of the remaining whites and fold them in by stirring the mixture in a wide arc then gently lifting and folding the mixture toward the center. Run the spatula through the center and repeat the folding motion until the whites are just incorporated. Add the remaining whites and fold them in, using increasingly delicate motions. By the end, you will be working so delicately that your batter should still have some white streaks.
Step
9
Divide the batter evenly among the ramekins by pouring or scooping. Level the tops with a small offset spatula. Pinch the top rim of each ramekin between two fingers and rotate to clear a tiny bit of batter off the edge all around, which will create a lip for better rising. Place the ramekins on a sheet pan.
Step
10
Bake on the pan on the middle rack without opening the oven door until the tops have risen 1 to 1½ inches above the rims of the ramekins, 13 to 16 minutes. They should be golden brown on their tops and sides.
Step
11
Serve immediately or within the hour. They will start to sink a bit after 15 minutes.
Tips
- If you don’t have a vanilla bean, you can skip it when making the citrus sugar and milk mixture in step 2. Instead, in step 6, stir 1 teaspoon vanilla paste or vanilla extract into the strained custard.
- Separating eggs is easiest if they are cold and fresh. If you accidentally get egg yolk into your whites while separating, make sure you get as much out as you possibly can because the fat will prevent your whites from forming peaks.
Ratings
4
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175
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Cooking Notes
RobinC
My husband cannot have any grapefruit because it interferes with his blood thinner medication. Would orange peel and juice work?
Maggie
In my catering days (many decades ago), I would prepare the base ahead of time and only whip the egg whites and fold in at the last moment. This made it much less of a last minute affair.Also, I think blood oranges would be great!
Lisa
There is only a single tsp of grapefruit juice in each souffle! It will not interfere with blood thinner meds in this amount.
margo
can he have minneola tangerines? that plus lime might be good. Sweet oranges would be very different from the tartness of grapefruit
Weslie
Wondering if you could use blood oranges that are in season now and would a tartness and colour.
Butterscotch
If you can find meyer lemons, they would work beautifully here. They're about the size and color of regular lemons but more round and with smoother skin. Their juice tastes very much like tangerine juice. Or try tangerines.
Calizin
Two grapefruits are required for the 2 tablespoons of zest called for, not the juice.
Jon Onstot
I’ve made cheese fondue for decades using a recipe from Jacques Pépin in which one starts with a simple béchamel, then adds yolks to the thickened béchamel. This recipe seems to go about it backwards - adding hot milk and cream to flour and yolks. I suppose it may not matter as the end result is the same but is one method better than the other?
Mike
This turned out perfectly; I wouldn’t change a thing!
Phil
Nice desert, but it lacks character. I would suggest a sauce to bring out the citrus flavor and give it a little more pizzazz, or perhaps a bit more grapefruit juice.
Jennifer F from Vancouver
I don't usually use flour in my soufles, is it necessary in this recipe?Also, it appears that you don't use a bain marie when you bake them in the oven. Is there a reason?
L. Haney
To avoid getting yolk accidentally in the whites, separate the eggs in a ramekin first, then add to the rest of the whites.
Johnny b
The pepper was way too strong for all six folks who tasted this. It only filled 3 8 Oz. ramekins. Disappointing.
kathy
Strained custard is referenced at the end but I see no instruction to strain it. I presume to strain out any cooked egg? I’ll use naval oranges and a vanilla bean.
tom
This was my first attempt at a soufflé and it turned out GREAT! I made it with blood orange and given that it was Valentine’s Day I topped it with fresh raspberries once out of the oven
MJ
This is a myth re being unable to have grapefruit/juice while on statin. A serving of GF now and then (minimal here) is nothing to think about at all. If you love GF daily, as my spouse does, it will likely reduce dose of statin you need as GF results in an more drug in your system. For daily GF lovers, have your liver and lipids checked in 3-6 wks following regular grapefruit ingestion, until you demonstrate stable results on any dose changes indicated. Less drug…YAY!
Lee
Looks delicious. Wondering if this could be made in one large souffle dish. I don't have 5 small ramekins. I se another similar question.
Auntie Mame
You might separate your eggs individually over a cup so if something goes wrong, it's a one egg problem not a bowl of eggs problem.Any suggestions about making a single large souffle using this recipe??
Johanna
Do you think a different powder could substitute for the flour? Arrowroot? Rice flour?
EL
Does anyone have a suggestion for the size ramekin to use if you are going to make one large soufflé? I have a few options, is there a rule of thumb?
Jon Onstot
I’ve made cheese fondue for decades using a recipe from Jacques Pépin in which one starts with a simple béchamel, then adds yolks to the thickened béchamel. This recipe seems to go about it backwards - adding hot milk and cream to flour and yolks. I suppose it may not matter as the end result is the same but is one method better than the other?
Maggie
In my catering days (many decades ago), I would prepare the base ahead of time and only whip the egg whites and fold in at the last moment. This made it much less of a last minute affair.Also, I think blood oranges would be great!
Calizin
Two grapefruits are required for the 2 tablespoons of zest called for, not the juice.
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