• Cooking Time: 30 minutes
  • Servings: 8
  • Preparation Time:


The first time we tasted raspberry souffle was at the Hyatt Regency in Maui.


  • ½ cup bread flour
  • 1 cup butter
  • 4 cups milk
  • 10 egg yolks
  • 10 egg whites
  • 1 cup sugar
  • ½ cup raspberry puree


  • Heat milk with half the sugar to a strong simmer.
  • Mix butter and flour to a dough and flake this dough in the milk mixture.
  • Continue simmering until mixture has thickened.
  • Remove from heat.
  • Add egg yolks and raspberry puree with a wooden spoon, and set aside.
  • Whip egg whites with remaining sugar to a stiff merengue and fold in the above mixture.
  • Fill into buttered and sugared souffle molds.
  • Set souffle molds in a shallow pan of water and bake at 395ºF for 30 minutes.
  • Serve with your favorite warmed chocolate sauce.

Categories: Misc. Dessert 
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