Green Tea Souffle 抹茶スフレ

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Green Tea Souffle | Easy Japanese Recipes at JustOneCookbook.com

Making Green Tea souffle has been on my baking bucket list as long as I remember.  Unless you are in Japan, this unique dessert that doesn’t normally appear on the dessert menu in your local cafes and restaurants.  Only way to taste the incredible warm fluffy texture of souffle accented with the unique bitter matcha flavor is to make your own.

Today, unlike my usual posts, I want to talk about the little struggles I had with this recipe.

Now if you have attempted to make souffle at home AND tried take good pictures of it while the souffle is risen up, you know this is not easy to do (unless you’re an experienced pâtissier).  No matter how many times I make this souffle, each souffle at every testing comes differently.  The shot of PERFECT souffle?  It’s nearly impossible for this novice baker.  After my experience with the Chocolate Souffle, I tried taking pictures of the souffle in the kitchen for the first ones I baked, right out of the oven.  This shot was taken after a midnight baking session with my new indoor lights.

Green Tea Souffle | Easy Japanese Recipes at JustOneCookbook.com

I struggled to capture  that moment.  The moment when the souffle reached the highest peak.  While the green tea souffle was in the oven, I prepared styling, composition, camera setting… and I thought I was ready.  However, when the food get placed into location for the camera, there was always something I need to adjust.  And every second that goes by, the souffle starts to slowly deflate.  This dessert has a mind of its own and doesn’t wait for me.

Next time I baked during the day time and tried with natural light.  I had to run to “the studio” in my living room where I get good natural light.  Ran as fast as I could, with the souffle in my hand.  Hurry, hurry, click, click, click… And here’s the result I ended up with.

Green Tea Souffle | Easy Japanese Recipes at JustOneCookbook.com

Deflated a little bit.  But honestly, this is the best I could do with my current baking & photography skills.  :)

We tested the recipe several times and made several more rounds of souffles in order to shoot for video and photography.  Although we love this green tea souffle very much, if Mr. JOC and I had to eat every single one we would have some serious calories to burn off (Didn’t I tell you I work out 5 days a week?  Now you know why!).  We fed our friends and relative through the recipe development process and the feedback was really awesome.  They all loved it!  By the way, if you really love matcha flavor, use 2 Tbsp. of match as the recipe calls for; otherwise you can decrease to 1 Tbsp.

Green Tea Souffle | Easy Japanese Recipes at JustOneCookbook.com

Lastly, I have one important thing to say about this recipe.  Use a kitchen scale (highly recommend for perfect result) and follow the recipe as precisely as you could before adapting.  For all the recipes on Just One Cookbook, I test many many times until they come out right.  This is a simple recipe, yet I’d say it’s not so easy to make it right.

Now here’s the video on How To Make Green Tea souffle, and we’ve included some outtakes at the end.  I highly recommend to take a look at the video before you start following the written recipe below.

If you cannot find matcha green tea in your area, you can get them from my favorite online spice store Season with Spice.  They sell excellent quality matcha powder for culinary purpose.  Use the promotional code below to order.

Season with Spice matcha promo for JOC

*****

To quickly update, I donated to International Rescue Committee for April.  As I promised, each month 20% of proceeds from selling my eBook will go to charity.  Thank you for those who purchased the eCookbook.

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Green Tea souffle
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For coating ramekins
  • ½ Tbsp. (7 g) unsalted butter, at room temperature
  • 4 tsp. granulated sugar
For the custard
  • 150 ml milk
  • 100 ml heavy whipping cream (double cream)
  • 3 large yolks
  • 22 g (2 Tbsp./ 0.8 oz) granulated sugar
  • 25 g (2 Tbsp. + 2 tsp./0.9 oz) all-purpose flour
  • 1-2 Tbsp. matcha green tea powder (1 Tbsp. matcha = 6 g, 0.2 oz)
For the meringue
  • 3 egg whites
  • 44 g (4 Tbsp/1.6 oz) granulated sugar
For dusting
  • 1 Tbsp. powder (icing) sugar
You will also need
  • 4 oz (1/2 cup) ramekins
Instructions
  1. Preheat the oven to 390F (200C).
  2. For the ramekins: Brush the ramekins with butter, using upward strokes. Put 1 tsp. sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin and chill in refrigerator to set (This gives the souffles something to grip on to as the batter climbs up the sides of the ramekins during baking.).
    Green Tea Souffle 1
  3. For the custard: In a large bowl, beat the egg yolks and sugar together.
    Green Tea Souffle 2
  4. Sift the flour into the egg mixture and mix well.
    Green Tea Souffle 3
  5. Heat the milk and heavy cream in a small saucepan until almost boiling.
    Green Tea Souffle 4
  6. Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
    Green Tea Souffle 5
  7. Then gradually whisk in the rest of the milk mixture.
    Green Tea Souffle 6
  8. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
    Green Tea Souffle 7
  9. When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster).
    Green Tea Souffle 8
  10. Once the custard has cool down, sift matcha green tea powder into the custard.
    Green Tea Souffle 9
  11. For the meringue: Whisk the egg whites in a clean bowl till bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
    Green Tea Souffle 10
  12. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
    Green Tea Souffle 11
  13. Whisk ⅓ of the meringue into the custard and mix until homogenous.
    Green Tea Souffle 12
  14. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
    Green Tea Souffle 13
  15. Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
    Green Tea Souffle 14
  16. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when it’s ready.
    Green Tea Souffle 15
  17. Dust with powder sugar and place on a plate. Serve immediately.
    Green Tea Souffle 16
Notes
Prep Time does not include the cool-down time.

Recipe adapted from Gordon Ramsay's Raspberry souffle. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

 

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  1. I remembered how you used to say you were not a baker! You always were, and this gorgeous soufflé just exemplifies it 😀
    LOVE this flavour! And yes, it is so difficult to photograph a soufflé 😛

    Cheers
    Choc Chip Uru

    1
  2. donna mikasa

    I will just stare at the photo for a while….what a thing of beauty! I know how difficult it is to master a soufflé. That is probably on my bucket list! Thank you for sharing the technique and the video!

    3
    • Hi Donna! Thank you so much for your kind words! Indeed, it is very hard to master it. Hope I can easily make this one day. 😀 Thanks for watching the video too!

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  3. Aiko Takemura

    Nami,

    Thank you so much for your weekend blog posts. I always look forward to it. I especially love the music you use. Where do you find them? They are always so perfect.

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  4. Such a perfect souffle you made. I can understand when you want to capture the perfect pic you will want everything to be perfect in place.

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  5. cristina

    What a gorgeous recipe and idea using green tea in a souffle! I need me jar of that green tea powder, I think the one I have may be a bit old/expired! :) Nami, your images turned out beautiful of the souffle. I’ve never made one before so I don’t know how long they stay inflated before sinking but it looks like you nailed it!

    7
  6. Gosh you really underestimate your abilities Nami! You are great at baking and making sweets. These look perfect and I love the matcha addition. These are so pretty and well risen; also great job on the photos!
    Souffle must be so hard to shoot!

    8
  7. I’ve heard so much about the challenges of making; let alone perfecting a soufflé, even though I’m not a baker or a cook myself. It takes a lot of patience and skills to make this, and I’m sure your hard work has definitely paid off with this artistic piece :-)
    Haha, then comes the photography part, but you have again, done so wonderfully! 😉
    Nothing can be too difficult for you, dear Nami, for you always succeed at everything! Bravo!~ 😀

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  8. Emily

    Hi Nami, I have been reading your blog for a few months and have tried some of your recipes. My daughter loved all of them!Every dish is so beautifully presented. Tracking your blog posts becomes one of my daily rountines. Will try the green tea souffle!Great pic!

    13
    • Hi Emily! Thank you so much for following my blog and trying my recipes. I’m so happy to hear your daughter enjoys them. :) Good luck with green tea souffle – it’s not one of easy recipes but the taste is amazing! Thanks for writing. :) xo

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  9. At first glance I was so impressed with your picture Nami! Then I read your post and couldn’t believe it had already deflated somewhat and that you were struggling to get the shot. You would never have known it by looking at the amazing photos! I think they look great and that you captured them very well. I don’t know how you do it all – you are such an inspiration. And I still don’t know how you are able to stay up so late – let alone cook that late! I’m definitely crashed out by then. :)

    14
  10. Lovely souffle! I haven’t had a green tea one — I’ll bet it’s wonderful. Nor have I tried to photograph one — I can imagine how difficult it could be. Congrats on the new lights — they’ll change your life. Once you get used to them, I’ll bet you’ll find in many ways it’s easier to take pictures. Although the really hard stuff — the food styling, composition, etc — is still there!

    15
  11. This looks wonderful;I love green-tea flavored anything! I totally understand the photography issue but I think you did a great job capturing the souffle and we can all picture how it must have stood when it came out of the oven. I’ve made chocolate and lemon souffle…green tea would be terrific. I once had a green tea creme brulee that I still dream about…this dreamy souffle reminds me of that.

    16
  12. Taking photos of soufflés is the trickiest thing to accomplish. However, your soufflé and photos look fabulous! I just started baking with matcha green tea, and kinda love it! Now I need to make your lovely soufflé! Hugs, Terra

    21
  13. Julie B.

    The photo looks gorgeous; the top looks crusty and tempting, like I want to dig right into the soft delicious souffle.

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  14. This souffle looks gorgeous Nami! You did an amazing job with the photos with the limited amount of time :) I love matcha flavored so this sounds like a winner to me :)

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  15. Your souffle is so pretty and the colour is gorgeous. I haven’t put a souffle on my blog for all the reasons you’ve mentioned – you have to be so ready with your camera as soon as they come out of the oven. They certainly do deflate quickly! You did a great job, Nami xx

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  16. Souffles are one of the hardest to make and you nailed this one! Love the idea of using green tea matcha. I’m sure your guests did, too. Thanks for sharing!

    Julie
    Gourmet Getaways

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  17. 面白いお話ですが素敵なスフレをできましたね。写真も本当に素敵ですよ。やはりスフレを食べされた方はうれしかったんですね。レシピ真にどうもありがとうございました。

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  18. Hi Namy your Green tea Soufflé is fantastic!
    Soufflé is my nigthmare! I really like it and want to do it by myself but I tried and didn’t succed so many times !
    Soufflé with green tea is a very original idea!
    Chantal

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  19. this is one of the neatest things I have ever seen. I love that you used green tea as the base. I would love to have a bite right now:) Hope all is well with the kids. I know school will be out before we know it)

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  20. Nami, I have no idea how you have managed to make such a fabulous photograph before the soufflé falls! It looks so perfect, I would expect it in a very expensive restaurant (of course I’d order it if I saw it on the menu even though I often skip the dessert). Thank you for making this soufflé look so easy with your instructions (I see you have even used the famous thumb trick 😉 ).

    29
  21. Can you believe that I have all your recipes with matcha in my to do’s and I never make one? Ok, it’s not easy to find matcha here, not in the place I live, so I need to go to the city and find the tea shops to look for it.

    30
  22. One of my all time favorite souffles and you did wonderfully! I know how hard it is to capture the highest peaks but I think you did really well, Nami! Great pictures, delicious recipe and amazing video..music made me move, bloopers laugh and of course souffle drool hehe

    37
  23. This is absolute perfection Nami!! I’ve made cheese souffle adn lemon souffle for the blog too and did the same exact thing..set up and pray that it doesn’t deflate before I can get a pic..lol Your souffle looks absolutely wonderful and I LOVE the gorgeous green!

    38
    • Thank you for your kind words, Samantha! You’re too sweet to call this perfection. 😉 Cheese souffle and lemon souffle! Love the flavor for the souffle. If we don’t have a blog post to worry… we would 120% enjoy making and eating the souffle… just because of pictures, my excitement for making and eating souffle decreases… 😀 I think I had quite a bit of souffle thanks to this post. xD Thank you for your comment!

      47
  24. This is beautiful, Nami! Great job, and very inspiring. I love this dessert… maybe I will make a couple to eat with the basket of blackberries I picked up at the market today.

    40
  25. You did an amazing job on the clicks. Souffles are camera shy for sure. They are a challenge. And the souffle looks amazing with matcha. Got to make this some time. BTW I once made a souffle in the microwave for a challenge while I had no kitchen…can you imagine lol.

    42
  26. Quite a lovely looking souffle, Nami – and I agree there are certain things that just don’t want to cooperate when you are trying to photograph them! I think your natural light shot turned out very nicely though – i want to dip a spoon tight in there!

    43
  27. Hey Nami!

    Alright, so I got on your website and as soon as I saw the souffle I was so impressed! Your souffle looks totally awesome. It’s funny, I made a souffle this week too and I had a very similar rant as yours. But don’t be upset about deflation–they all deflate, even if you’re a pro :)

    44
  28. This looks gorgeous Nami! I remember when you were talking about the struggle to photograph the chocolate souffles! Haha. I think all the photos turned out excellent, even though you had to rush. :) If I never make souffle, this would definitely be the first recipe I try!

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  29. All hell to the Queen of Matcha!!!! She’s done it again! I sure wish I had been one of those friends that received a test souffle. YUM! What a beautiful souffle’ and it looks like it did just come out of the oven. Your new lights worked great IMO. Bobby just bought a new light and I hope to give it a try soon. I really like your results.

    52
  30. Graeme

    Hi, I thought it may be of interest to you, seeing that you have a copy right on your photos. I have seen your souffle in somebodies instagram gallery. I have discovered he has many photos he has used and indirectly claims to be his. I have seen many on cooking web sites. I believe this is plagiarism. It may not worry you but I can give you his IG account if you wish. Why am I concerned? I believe he is deceiving a friend of mine.
    Hope you reply either way to me thank you

    53
  31. Beautiful! I have to admit I’ve always been scared by souffles, but I have a packet of matcha I got from Japan last year so might just have to give this a go. Great excuse to go buy some cute ramekins too haha 😉

    56
  32. Stefan

    Hey Nami,

    thanks for this recipe I cannot wait to try this souffle :-)
    By the way I tried to find some kind of suggestion page on your website, but couldn’t find one, so I`ll just throw it out there: Do you know how to make authentic Yatsuhashi?:) Sorry, I just couldn’t forgive myself to to have asked, just love your recipes 😀

    57
    • Hi Stefan! I hope you enjoy this recipe! I’ll add Yatsuhashi to my list of recipes to share on JOC. Thank you for your request! I never thought of making Yatsuhashi at home…but living far from Japan, it makes sense to make it at home! 😀

      58
  33. Lumica

    Hi Naomi: thank you so much for sharing this beautiful recipe. However, when you say “bake for 12-15 minutes”, can you please tell me the baking temperature of the oven? Sorry I’m totally new to baking…thanks in advance!!

    61
    • Hi Lumica! I mentioned in Step 1 (preheat oven to 390F) but it doesn’t have a step by step picture for this step so you probably didn’t see the line. I’m sorry my instruction wasn’t clear. :)

      62
      • Alice

        Thank you for reply me, just saw your blog a few days ago, found your recipe is quite nice.. I like your recipe, but some don’t have video on it, its better to with a video on, is easier for those are a new baker. Lastly can I be your friend? Cos I love Japanese food very much, but its difficult to do… You stay at japan now? I stay at Singapore.

        66
        • Thank you so much Alice! I started my YouTube channel 1.5 years ago (I’ve been blogging for the past 4 years), so my earlier recipes don’t have videos. I live in San Francisco now. :) Feel free to email me if you have any questions, or we can connect via Instagram and twitter. :)

          67
  34. Lise

    I was wondering if you know of anything that can replace heavy whipping cream? In Norway we really don’t have that sold anywhere, I do have common whipping cream though? Do you think that would work..?

    72
    • Hi Lise! Heavy cream or heavy whipping cream here is about 36% fat. In Norway, what’s the fat % for the common whipping cream? If it’s similar, it should work. :)

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  35. Soca

    Dear Nami,
    Your souffle looks wonderful! But I just tried making this souffle and it was shrinking in seconds after I took it out of the oven. I didn’t really know what the cause probably was. Could it be the mixture was overmix? I baked according to the directions and the inside was still raw I guess.

    Thanks before :)

    74
    • Hi Soca! Thank you very much! Mine doesn’t shrink right away (but the height was much taller when I take them out), so my guess was that you could over-beaten the meringue. It shouldn’t be fluffy, but not liquid… each oven is different, so please try adjusting the cooking time or oven temp. A lot of people have tried this recipe already and came out well, so hopefully yours will come out well next time if you try. Thank you for trying this recipe! :)

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  36. Nami-san,
    Your pictures looked so gorgeous, I just had to make these. Thank you for the awesome recipe – the soufflés came out amazing! It was my first time, but thanks to your tips, they rose beautifully. I somehow ended up with way more custard than to fill four 4 oz. ramekins. Maybe my eggs were larger than yours, but I’m not complaining – I just went ahead and made four more! 😉
    ご馳走様でした!

    75
    • Hi Celeste! I’m glad yours came out well and it rose nicely too! I get a little bit more than 16 oz of mixture too, so I use smaller ramekins I have to make mini ones. I didn’t want to increase the amount as it’s not significantly a lot of leftover… レシピ作ってくれてありがとう!

      77
  37. Alexandria Feeney

    Hi, I can’t wait to try the green tea souffle. I just ordered the tea today.

    Thank you for the great receipes to try.

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