Cappuccino Soufflé

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Stars is known for its “made to order“ soufflés. Hollyce Snyder, the pastry sous-chef has been crowned Queen of Soufflés.

She once simultaneously served eighteen individual soufflés to one table!


Soufflé Base

  • cups milk
  • cup crushed espresso beans
  • 3 large egg yolks
  • cup sugar
  • ½ cup flour
  • Pinch salt
  • 1 recipe Cinnamon Custard Sauce

To assemble and bake the soufflé

  • 1 tablespoon butter
  • 2 tablespoons sugar
  • ¾ cup egg whites (about 6)
  • ½ teaspoon cream of tartar
  • Pinch salt
  • Powdered sugar for dusting

A 2-quart ovenproof soufflé dish


To make the soufflé base

Scald the milk and the espresso beans in a heavy-bottomed saucepot. Turn off the heat, cover the pot, and steep the espresso beans in the milk for 10 minutes.

Put the egg yolks in a stainless steel bowl and whisk in the sugar. Stir in the flour and salt.

Bring to a boil a pot of water that is large enough to hold the stainless steel bowl so that it sits halfway down in the pot.

Strain the beans from the milk through a fine strainer. Whisk the espresso-flavored milk into the egg yolk mixture.

Put the bowl over the pot of simmering water and cook the soufflé base, whisking constantly, for a couple of minutes, until the mixture thickens. Whisk until smooth. Remove it from the stove and cover the base with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cold.

Preheat the oven to 350 degrees.

Butter and sugar the inside of the soufflé dish with the 1 tablespoon butter and the 2 tablespoons sugar.

Put the egg whites in the bowl of an electric mixer. With the whisk attachment, whip them on medium speed until foamy. Add the cream of tartar and salt. Increase to high speed and continue whipping until stiff. Fold the whites into the cappuccino base.

Gently spread the batter in the prepared dish and gently tap the dish on the counter. Bake the soufflé for about 30 to 35 minutes, until golden brown and firm around the edges. (The center of the soufflé will still be creamy.)

Dust the soufflé with powdered sugar and serve immediately, with cinnamon custard sauce on the side.