Bake and Create: Coffee and Tea Soufflé

With ‘cream’ (aka vanilla anglaise)

Another Bake and Create recipe! This time, from that vanilla soufflé recipe we tackled earlier this month in Baking Blocks (see the whole soufflé series at the bottom of the recipe). Now that we know how to make a simple soufflé base with custard, we can get a little creative with flavoring it.

There are so many things one can flavor the custard with–and I have a list with some ideas back in my Pudding Baking Blocks–but here I developed recipes for coffee and tea, specifically matcha and Earl Grey (though the Earl Grey can be subbed for just about any loose-leaf/bagged tea). Each of these additions (espresso, loose-leaf/bagged tea, and matcha) has different methods for incorporation and recommended quantities, which I discuss below. They are all so lovely, and I personally love how the soufflé’s airiness plays with the floral/grassy notes of the teas.

I couldn’t resist baking these up in tea/coffee cups (if you would like to do the same, be sure they’re oven-safe), and, looking at them, I just had to top them off with ‘cream.’ So, I decided to serve them with vanilla crème anglaise. Hot soufflés with cold, creamy vanilla custard poured over are just so delicious - imagine a kind of vanilla-latte-ifying effect on the whole thing. With that being said, these would also be delicious with the affogato treatment (aka a scoop of ice cream).

Tip: When adding anglaise (or any sauce/ice cream you may want) to your soufflé, I suggest cutting a hole into the top with a knife or spoon and then pouring/scooping it in. This allows it to sink all the way through, and you can get both components in each bite.

P.S. If you would like to get creative and have questions about infusing the custard with another flavor, I’m here! Feel free to ask in the comments.

Makes 4 4oz or 3 6-7oz soufflés