How to make Matcha Soufflé

Step 1

Grease the ramekins with oil and then dust them with erythritol until they are evenly coated.

Step 2

In a saucepan, whisk the milk with matcha and almond extract and then bring it to a boil.

Step 3

Meanwhile, beat the egg yolks with sifted starch and erythritol in a bowl.

Step 4

Incorporate the yolks into the hot milk. Heat the mixture for 5 minutes while whisking. Then, remove it from the heat as soon as thick and transfer it into a bowl.

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Step 5

Whip the egg whites until they develop firm peaks.

Step 6

Next, gently fold the foam into the matcha custard with the help of a spatula.

Step 7

Pour the batter into the ramekins filling them to the top. Slide the back of a knife along the ramekin edges and run your thumb along the rim.

Step 8

Bake the soufflé at 180°C (355°F) for 30 minutes and serve immediately.

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