Earl Grey Soufflé

Ami Blakey

Ami Blakey

13th April 2017
Ami Blakey

Earl Grey Soufflé

This is my recipe for Earl Grey Soufflé featured on the menu at The Oxford Blue Old in Windsor.


  • Earl Grey Crème Patisserie:
  • 500ml Milk
  • 15g Earl Grey Tea
  • 65g Egg Yolk
  • 50g Sugar
  • 30g Flour
  • 30g Cornflour
  • For the Soufflé:
  • 250g Egg Whites
  • 70g Sugar
  • 250g Crème Patisserie


Earl Grey Crème Patisserie:
Bring the milk to the boil and add the tea, allow to steep for 2 minutes and then pass.
Create a slurry out of the ingredients, making sure its smooth and add to the boiling milk. Cook the mixture and stir constantly to ensure it doesn’t catch until the mixture is thick. Using a hand blender, blitz until smooth.
For the Soufflé:
Whisk the egg whites and sugar until it forms stiff peaks (it is important not to over whisk) then fold through the crème patisserie. Spoon the mix into desired ramekins, lined with butted and blitzed biscuit. Flatten the top with a palette knife and run your finger around the rim to help the soufflé rise. Cook at 180°c for 7 to 8 minutes. Turn half way through to ensure it rises evenly.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.