Green Tea Soufflé

Green Tea Soufflé
Fat 46% Carbs 44% Protein 9%
Percent Calories

1 serving of green tea soufflé contains 322 Calories. The macronutrient breakdown is 44% carbs, 46% fat, and 9% protein. This is a good source of vitamin a (21% of your Daily Value).

4 servings
Prep Time
45 minutes
Cook Time
15 minutes



  1. Preheat the oven to 390 degrees F.
  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.).
  3. For the custard: In a large bowl, beat the egg yolks and sugar together.
  4. Sift the flour into the egg mixture and mix well.
  5. Heat the milk and heavy cream in a small saucepan until almost boiling.
  6. Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk mixture. Pour the mixture back into the saucepan. Whisk the mixture continuously 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.
  7. 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).
  8. Once the custard has cool down, sift matcha green tea powder into the custard.
  9. For the meringue: Whisk the egg whites in a clean bowl until bubbles start to form.
  10. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed and whisk to make a firm, glossy meringue, about 3-4 minutes.
  11. Whisk ⅓ of the meringue into the custard and mix until homogenous.
  12. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
  13. Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
  14. 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.
  15. Dust with powder sugar and place on a plate. Serve immediately.

Nutrition Facts

For 1 serving of green tea soufflé (144g)

Nutrient Value %DV
Calories 322
Fats 17g 22%
Saturated fats 10g 48%
Trans fats 0.1g
Cholesterol 182mg 61%
Sodium 91mg 4%
Carbs 36g 13%
Net carbs 35g
Fiber 1g 2%
Sugar 32g
Protein 8g
Calcium 81mg 8%
Iron 1mg 7%
Potassium 147mg 3%
Vitamin D 1μg 9%
Vitamins and Minerals
Alpha carotene 5μg
Beta carotene 36μg
Caffeine 0mg
Choline 116mg 21%
Copper 0mg 5%
Fluoride 1μg
Folate (B9) 24μg 6%
Lycopene 0μg
Magnesium 15mg 4%
Manganese 0.2mg 7%
Niacin 0.3mg 2%
Pantothenic acid 1mg 14%
Phosphorus 116mg 17%
Retinol 182μg
Riboflavin (B2) 0.3mg 22%
Selenium 17μg 31%
Theobromine 0mg
Thiamine 0.1mg 5%
Vitamin A IU 674IU
Vitamin A 185μg 21%
Vitamin B12 0.5μg 20%
Vitamin B6 0.1mg 6%
Vitamin C 0.2mg 0.2%
Vitamin D IU 55IU
Vitamin D2 0μg
Vitamin D3 1μg
Vitamin E 1mg 5%
Vitamin K 1μg 1%
Zinc 1mg 6%
Sugar 32g
Sucrose 25g
Glucose 3g
Fructose 0g
Lactose 2g
Maltose 0g
Galactose 0g
Starch 2g
Saturated fats 10g 48%
Monounsaturated fats 5g
Polyunsaturated fats 1g
Trans fats 0.1g
Fatty Acids
Total omega 3 0g
Total omega 6 0g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 0.4g
Arginine 0.4g
Aspartic acid 1g
Cystine 0.1g
Glutamic acid 1g
Glycine 0.2g
Histidine 0.2g
Hydroxyproline 0g
Isoleucine 0.4g
Leucine 1g
Lysine 1g
Methionine 0.2g
Phenylalanine 0.4g
Proline 0.5g
Serine 1g
Threonine 0.3g
Tryptophan 0.1g
Tyrosine 0.3g
Valine 0.5g

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