A classic french dessert, this is your chance to master the art of the soufflé! Our version is deliciously bright and fruity with a pop of fresh passionfruit.

30 min
12 min


To grease

  1. 20g butter
  2. ¼ cup (55g) caster sugar

Souffle Base

  1. 1 cup (250ml) full cream milk
  2. 1 tsp Queen Vanilla Bean Paste
  3. 3 large egg yolks
  4. 1/3 cup (75g) caster sugar
  5. ¼ cup (40g) corn flour
  6. 1/3 cup passion fruit pulp (approx 3 passion fruits)
  7. 2 tsp lemon juice


  1. 3 large egg whites
  2. ¼ cup (55g) caster sugar

Method - To Grease

  1. Step 1

    Grease four 180ml ramekins or six 150ml ramekins with butter. Dust the inside with caster sugar, shaking out the excess.

Method - Souffle Base

  1. Step 1

    In a medium saucepan over a low heat, heat milk and Vanilla Bean Paste to a gentle simmer.

  2. Step 2

    Place egg yolks, sugar and corn flour in a medium bowl and whisk to combine.

  3. Step 3

    Once milk has reached a gentle simmer, add a couple of spoonful’s of hot milk into egg mixture and whisk to combine. Slowly pour remaining milk into egg mixture while whisking.

  4. Step 4

    Pour mixture back into saucepan over a low heat and whisk constantly until mixture has thickened. Allow mixture to come to the boil and keep whisking for 1 minute. Push through sieve into a clean bowl and add passion fruit pulp and lemon juice, stirring to combine. Place cling wrap directly over custard to prevent a skin from forming. Allow to cool for 10 minutes before transferring to the fridge to cool completely.

Method - Meringue

  1. Step 1

    Preheat oven to 180°C (fan forced). In the bowl of a stand mixer, whisk egg whites to a light foam. Add a tablespoon of the sugar and beat to soft peaks, then add remaining sugar a tablespoon at a time and beat to firm peaks.

  2. Step 2

    Gently fold 1/3 of the egg white mixture into the custard. Fold remaining egg whites 1/3 at a time until incorporated.

  3. Step 3

    Gently spoon into greased and sugared ramekins, filling just to the brim. Run a clean finger or thumb around the inside of the ramekins rim, to help the soufflés rise up, not out.

  4. Step 4

    Bake 180ml ramekins for 14 minutes or 150ml for 12 minutes. Serve immediately with cream or ice cream.

Recipe notes:

If you would like to use passionfruit baking paste, in this recipe, simply use 3 tsp Queen Passionfruit Baking Paste in place of the pulp.

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