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Mar 18 2010

Butterscotch Soufflé

Published by at 9:17 pm under Cooking at Home,Desserts

This is for all the butterscotch lovers out there! We got this Butterscotch Soufflé recipe from Daniel’s brother Aaron, who got it from his friend who’s a chef. Since we had a bag of butterscotch chips at home, we felt that it was the best way to utilize them! Why not, right?  The word soufflé is French for “to puff up” which is exactly what will happen once it’s in the oven. The combination of the creamy base and the whipped egg whites will create this fluffy baked cake. Now, I have to warn you that this is definitely a very sweet soufflé, but if you have a sweet tooth, then you’re in for a treat!

Heat 1 cup milk with 1 vanilla bean over medium heat just until the milk starts to boil. Remove from heat and set aside.

In a bowl, mix 1 1/2 ounces unsalted butter (at room temperature), 5 tbsp sugar, and 1/4 cup all-purpose flour, and a pinch of salt to make a paste.

Whisk the paste mixture into the hot milk and stir until smooth. Return pot to the heat and cook briefly, stirring constantly, for 2 minutes.

Remove from heat and add 8 ounces of butterscotch chips. Mix until chips are fully melted and smooth. Whisk in 4 egg yolks, 1 at a time until incorporated, followed by 2 tbsp Scotch whiskey. Cook for 2 more minutes, stirring constantly, then remove from the heat. Strain through a fine mesh strainer and cool.

Whip 3/4 ounce egg whites in a mixing bowl to soft peaks. Add 4 tsp sugar, 4 tsp cornstarch, and a pinch of cream of tartar and then whip everything together to form stiff peaks (as shown).

Fold half of the egg whites into the soufflé base, then add this mixture into the bowl of remaining egg whites and gently fold until the whites are just barely incorporated. Doesn't that look so pretty??

Pour the batter into 6 small soufflé cups that have been lightly buttered and dusted with sugar. Bake at 400-degrees for about 9-12 minutes, or until fully risen. (We used larger soufflé cups, so it took about 15-20 minutes).

Because soufflés have a tendency to fall or sink rather fast, it is best to eat immediately out of the oven (after you dust with some powdered sugar). I did my best to take a picture before the poor thing fell flat! Either way, I'm sure you'll enjoy this soufflé - since it took a lot of work! Bon appétit!

To view or print-out this recipe, click here: Butterscotch Soufflé

20 responses so far

20 Responses to “Butterscotch Soufflé”

  1. ravenouscoupleon 18 Mar 2010 at 9:54 pm

    Daniel and I were partying it up at the star chef gala while you were working on this post…now that’s love and dedication!

  2. jenn (Bread + Butter)on 18 Mar 2010 at 10:41 pm

    Yum!! I love butterscotch. The only souffle I ever had was the chocolate kind. I’d really love to try this.

  3. anncooon 19 Mar 2010 at 4:00 am

    This is beautiful! Must try this for sure.

  4. Hannaon 19 Mar 2010 at 5:16 am

    Love how you show step by step with awesome photos…this is definitely for someone with a sweet tooth ;)

  5. Altaon 19 Mar 2010 at 5:57 am

    Butterscotch is one of those flavors that once I start, I can’t stop eating it! Yum!

  6. thefoodaddictson 19 Mar 2010 at 8:22 am

    ravenouscouple – yes, i was so jealous that you guys got to go to the gala last night! but it’s ok, there’s always other events in the future!

    jenn – if you love butterscotch, you should try this out. make sure you get the little ramekins though… having one large souffle is hard to eat by yourself!

    anncoo – thanks, hopefully you get a chance to try it.

    hanna – i think i like the step-by-step photos more than the final photo! haha. it was deflating so fast.

    alta – another butterscotch lover! that’s great! i wouldn’t recommend eating the entire souffle though. you will be bouncing off the walls with all that sugar.

  7. 5 Star Foodieon 19 Mar 2010 at 10:05 am

    Oh, my, that sounds absolutely heavenly! I must pick up some butterscotch chips and make this souffle right away!

  8. lisaiscookingon 19 Mar 2010 at 10:31 am

    I am a butterscotch lover, and these souffles sound fantastic!

  9. lanon 19 Mar 2010 at 10:33 am

    yummmm..i don’t have a sweet tooth..but hmmm..i want some!

  10. Danielleon 19 Mar 2010 at 12:51 pm

    I adore butterscotch and your souffles are just gorgeous! With something that can be so tricky sometimes you did a great job with these!

  11. thefoodaddictson 19 Mar 2010 at 2:31 pm

    5 Star Foodie – I’m sure you will do a fabulous job of making this souffle!

    lisaiscooking – thanks for stopping by and glad to know there’s another butterscotch fan out there!

    lan – haha i dont have a sweet tooth either. i can tolerate a few bites of this and that’s it.

    danielle – thank you thank you! they were indeed tricky to make, but daniel did it, and i just took the photos. believe me, if it was me making the souffle, it would be a disaster.

  12. Galaon 19 Mar 2010 at 4:36 pm

    Yuuuum! Too bad butterscotch chips is not something I can get my hands on!

  13. graceon 20 Mar 2010 at 2:31 am

    oh. my.
    i’ve never made a souffle, but if ever i was tempted to try it, it’s right now. i love butterscotch and i love the texture of a souffle, so i clearly find your creation outstanding. great post!

  14. noobcookon 20 Mar 2010 at 3:36 am

    your souffle looks nicely risen and so delicious :)

  15. Conor @ HoldtheBeefon 20 Mar 2010 at 8:20 pm

    You mean to pour it into FIVE ramekins, right? Cos the sixth lot of mixture might mysteriously disappear, it looks so good even uncooked :D

  16. Emma @ Poires au Chocolaton 21 Mar 2010 at 1:48 am

    Oooh, looks lovely! I love souffles. I think I had better save this for a sugar-craving moment, though!

  17. Esion 21 Mar 2010 at 10:07 am

    Omg!! I have a whole bag of butterscotch chips that I need to use. This could be the answer.

  18. Sandyon 22 Mar 2010 at 7:40 am

    This looks so good! I’ve only seen restaurants offer chocolate souffles before and I wish they offered other variations of flavors like yours!

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  20. bettyon 24 Mar 2010 at 6:58 pm


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