I love this dessert, because it has a wintry flavour, but it's not too rich. It's loosely based on the Passionfruit Liqueur Souffle recipe from the Australian Women's Weekly Sweet Temptations cookbook.

Chai Souffles
Serves 4

1/3 cup milk
1 tsp chai tea
2 egg yolks
4 egg whites
1/2 cup icing sugar
1 tbsp flour

castor sugar
butter

Preheat oven to 200C/400F (fan-forced) or 210C/425 (conventional).

Grease 4 3/4 cup ramekins with the butter and dust with the castor sugar.

Combine the milk and tea in a small saucepan and bring to the boil. Remove from the heat and leave to infuse for five minutes. Strain.

Combine milk in a large bowl with egg yolks, flour and 2 tbsp of the icing sugar. Whisk until smooth.

In a smaller bowl beat egg whites until soft peaks form. Add remaining icing sugar and beat until stiff peaks form.

Fold a couple of spoonfuls of the egg whites into the chai mixture, and then fold in remaining egg whites.

Spoon the mixture into ramekins and bake for 10 minutes, until soufflés are puffed and golden on top.

Dust soufflés with icing sugar and serve immediately.


I used T2 chai for this, because that's what we had in the pantry. There aren't really any limits, although I would advise against using one that's already sweetened. You could even try making your own, something I plan to do once we've used what we already have. There are lots of different links around!


In other news, I have an urge to make English muffins. I'm thinking of trying this recipe from Winos and Foodies. I'll let you know how it goes!