Salzburg Dessert Soufflé

Salzburger Nockerl

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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

The best restaurants in Austria have made a specialty of Salzburger Nockerl, which, of course, was born in the mountain town to Vienna’s southwest. But the original recipe bore no resemblance to today’s soufflé-like puff. Nockerln were balls of cream-puff dough, poached in milk. Somewhere along the line, they started being baked to give them a glaze. Later, as France began asserting its culinary influence throughout Europe and chefs in other countries adapted their local recipes to give them a more sophisticated edge (and as stoves became more reliable), the Nockerl combined with the soufflé to create the current hybrid. It is usually served without a sauce, but a vanilla or raspberry sauce would not go unappreciated.


  • 2 tablespoons unsalted butter, softened
  • cup plus 2 tablespoons granulated sugar, divided
  • 6 large eggs, separated, at room temperature
  • 4 large egg whites, at room temperature
  • cup milk
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract


  1. Position a rack in the center of the oven and heat to 425°F. Slather the inside of a 2-quart baking dish, preferably oval, with the softened butter. Sprinkle with the 2 tablespoons of sugar and tilt to coat the dish. Set aside.
  2. Beat the 10 egg whites in a large bowl with a handheld electric mixer at high speed until soft peaks form. Gradually beat in the remaining cup of sugar and beat until the peaks are very stiff and shiny, but not dry.
  3. Pour the milk into the dish and bake for 2 to 3 minutes while beating the yolks. The dish and milk must be hot when adding the egg mixture in the next step.
  4. Beat the yolks, flour, and vanilla in another large bowl at high speed until thickened and pale yellow, about 3 minutes. Stir one fourth of the whites into the yolks to lighten, then fold in the remaining whites. Remove the dish from the oven. Using a large serving spoon, make 4 large mounds in the hot milk.
  5. Return the dish to the oven and bake until the mounds are golden brown, about 12 minutes. Serve immediately.

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