Strawberry Soufflé with Crème Anglaise

If there’s one dessert that’ll impress your guests and make you feel like a total pastry chef (without the stress), it’s Strawberry Soufflé with Crème Anglaise. Sure, it sounds fancy, but trust me—it’s not as intimidating as it seems. Once you break it down, it’s all about simple steps, a little patience, and that wow factor when you pull those fluffy soufflés out of the oven.

Let’s dive in, step-by-step, to make this elegant dessert totally doable, even if you’re not exactly Julia Child. (Hey, me neither!)

The Perfect Dessert for Any Occasion

Let’s be honest—desserts are the best part of any meal. But sometimes, you want to go beyond the usual cookies or brownies and serve something that’ll truly wow your family or guests. That’s where this Strawberry Soufflé with Crème Anglaise comes in. It’s the kind of dessert that feels special, like it’s straight out of a fancy restaurant, but you made it right in your own kitchen.

Not only does it look stunning, but it also has that melt-in-your-mouth texture that’s downright irresistible. Pair that airy soufflé with the silky vanilla custard sauce, and you’ve got a match made in dessert heaven.

Why You’ll Love This Recipe

This recipe isn’t just about impressing others (although, trust me, you will). It’s also a treat for YOU. Here’s why it’s worth making:

• It’s surprisingly simple: Sure, soufflés have a reputation for being tricky, but with a little care and patience, you can nail it.
• Strawberries and vanilla are a dream team: The sweet-tart flavor of strawberries paired with the rich, creamy Crème Anglaise is pure magic.
• It’s perfect for celebrations: Whether it’s a birthday, anniversary, or just a random Tuesday, this dessert will make the moment feel extra special.

So, grab your apron, turn on your favorite tunes, and get ready to create something amazing. Let’s start with the ingredients!

Ingredients for the Perfect Strawberry Soufflé with Crème Anglaise

We’re keeping it classic and using fresh ingredients for the best results. Here’s what you’ll need:

Crème Anglaise:

• 1 cup milk (240 mL)
• 1 cup heavy cream (240 mL)
• ½ cup sugar, divided (100 g)
• ½ pod vanilla bean, slit down the middle (or 1 teaspoon vanilla extract, added while cooling)
• 4 large egg yolks
• 1 pinch of salt

Strawberry Soufflés:

• 1 cup strawberries (150 g), hulled and quartered
• ⅓ cup sugar, plus 4 tablespoons, divided (65 g)
• 1 teaspoon lemon juice
• 1 tablespoon butter, softened
• 4 large egg whites
• ¼ teaspoon cream of tartar
• 1 pinch of salt

How to Make Fluffy Strawberry Soufflé with Crème Anglaise

Step 1: Make the Crème Anglaise

Crème Anglaise is the velvety, vanilla sauce that’s going to take your soufflé from delicious to absolutely divine. Here’s how to whip it up:

1. Heat the milk and cream: In a saucepan, combine the milk, heavy cream, and half of the sugar. Split the vanilla bean lengthwise, scrape out the seeds, and toss the pod and seeds into the saucepan. Heat the mixture over medium heat, stirring occasionally, until it’s just about to simmer. (No boiling allowed!)
2. Whisk the egg yolks: In a bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and slightly thick.
3. Temper the eggs: Slowly pour a little of the warm milk mixture into the egg yolks, whisking constantly to prevent scrambling. Then, pour everything back into the saucepan.
4. Cook gently: Stir the mixture over low heat until it thickens slightly and coats the back of a spoon. Don’t let it boil, or you’ll end up with scrambled eggs. (We’ve all been there—no shame!)
5. Strain and chill: Strain the sauce through a fine mesh sieve into a bowl. Stir in the vanilla extract if you’re using it instead of a vanilla bean. Let it cool, then pop it in the fridge until you’re ready to serve.

Step 2: Prep the Strawberry Base for the Soufflés

Now for the star of the show: strawberries! This part is super simple.

1. Cook the strawberries: Combine the strawberries, ⅓ cup sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries break down and the mixture thickens slightly—about 10 minutes. Stir occasionally so it doesn’t stick.
2. Blend it up: Let the mixture cool for a bit, then blend it until smooth. A blender or food processor works great here.
3. Cool completely: Transfer the strawberry puree to a bowl and let it cool to room temperature.

Step 3: Whip the Egg Whites

Fluffy egg whites are the secret to soufflé magic. Handle them gently, and they’ll reward you with sky-high results.

1. Prepare the ramekins: Brush six ramekins with softened butter, then coat the insides with sugar. This helps the soufflés climb as they bake. (And hey, a little sugar crust never hurt anyone!)
2. Whip the egg whites: In a clean, dry bowl, whip the egg whites with the cream of tartar and a pinch of salt until soft peaks form. Gradually add the remaining 4 tablespoons of sugar and keep whipping until stiff, glossy peaks form.
3. Fold carefully: Gently fold about a third of the whipped egg whites into the cooled strawberry puree to lighten it. Then, fold in the rest—be gentle! You don’t want to deflate all that air you worked so hard to whip in.

Step 4: Assemble and Bake the Soufflés

It’s showtime! Here’s where all your effort comes together.

1. Fill the ramekins: Divide the soufflé mixture evenly among the prepared ramekins, filling them to the top. Smooth the tops with a spatula, then run your thumb around the inside edge of each ramekin to create a slight gap between the soufflé and the rim. (This helps them rise evenly.)
2. Bake: Place the ramekins on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 12–15 minutes. Keep an eye on them—they should puff up beautifully and turn golden on top.
3. Serve immediately: Soufflés wait for no one. Serve them straight from the oven with a drizzle of chilled crème anglaise for the ultimate contrast of warm and cool, fluffy and creamy.

Tips for Perfecting Your Strawberry Soufflé with Crème Anglaise

Let’s face it, soufflés have a bit of a reputation for being fussy. But if you follow these tips, you’ll be golden:

• Use fresh eggs: They whip better and hold their shape.
• Don’t overmix: When folding the egg whites into the strawberry puree, stop as soon as there are no streaks.
• Bake right away: Once the soufflé mixture is ready, get it in the oven ASAP to keep it fluffy.
• Avoid slamming doors: Loud noises or vibrations can make your soufflés collapse. (It’s true!)

FAQs About Strawberry Soufflé with Crème Anglaise

Wrapping It Up

Strawberry Soufflé with Crème Anglaise is one of those desserts that looks and tastes like a million bucks but doesn’t actually require fancy skills. It’s all about patience, love, and knowing a few tricks to get those soufflés soaring. Serve this at your next dinner party, and I guarantee you’ll have people talking about it long after the plates are cleared. Oh, and don’t forget to enjoy one yourself—chef’s treat!