Heavenly Peach Soufflé with Lush Peach Anglaise: A Light and Elegant Summer Dessert"
When summer's sweetness is at its peak, there’s no better way to celebrate than with a dessert that feels as light and elegant as the season itself. This peach soufflé, infused with the delicate aroma of ripe peaches and served with a velvety peach crème anglaise, captures the essence of sun-ripened fruit in every spoonful. Airy, warm, and subtly decadent, it’s a dish that elevates simple ingredients into something truly special, perfect for an end-of-summer dinner party or an indulgent evening treat. Let’s dive into how to bring this show-stopping dessert to life.
Peach Soufflé with Peach Crème Anglaise
Light, airy, and full of fresh peach flavor, this delicate soufflé is paired with a velvety peach crème anglaise for an elegant summer dessert. Perfect for dinner parties or a seasonal treat to enjoy at home.
🍑 Peach Soufflé – Step-by-Step Instructions
1. Prepare the ramekins
Preheat your oven to 375°F (190°C). Butter four 6-ounce ramekins thoroughly, then coat the insides with granulated sugar, tapping out the excess. This helps the soufflés rise evenly.
2. Cream the butter and sugar
In a bowl, mix the first 2 tablespoons of butter and sugar and cream until pale in color and sugar is fully dissolved.
3. Make the soufflé base
In the same small bowl, add two tablespoons of sifted bread flour and mix vircuously(it will have some minor lumps). Set aside while you prepare the meringue.
4. Whip the egg whites
In a clean mixing bowl, beat the 3 egg whites with a pinch of cream of tartar using a hand mixer or stand mixer. Once they start to foam, gradually add 1–2 teaspoons of sugar and continue beating until you reach stiff, glossy peaks.
5. Fold the meringue into the base
Take one-third of the meringue and whisk it into the soufflé base to lighten, then gently and carefully fold in the remaining meringue in two additions, careful not to deflate the mixture.
6. Fill and bake
Spoon the soufflé mixture into the prepared ramekins, leveling off the tops with a spatula. Run your thumb around the inside edge of each ramekin (this helps them rise straight). Place ramekins on a baking sheet and bake for 14–16 minutes, or until puffed and lightly golden on top. Do not open the oven while baking!
7. Serve immediately
Dust with powdered sugar and serve right away with a generous pour of the peach crème anglaise
Thanks so much for baking along with me! If this peach soufflé satisfied your sweet tooth, you’re going to love what’s next. Up-on the blog: Cruffins—the flaky, buttery lovechild of a croissant and a muffin. They’re golden, crisp on the outside, and irresistibly soft inside. Perfect for breakfast, brunch, or anytime you need a pastry pick-me-up. 🥐🧁
Click over to the next post and let’s get layering!
I always reach for recipes highlighting the season’s best fruit, especially peaches. There’s something nostalgic about them for me; they remind me of late August when my mother would bring home fresh peaches, who believed that a perfectly ripe peach needed no embellishment. But she would’ve made an exception for this: a light, airy soufflé paired with a silky peach crème anglaise that pools delicately at the bottom of each spoonful. It’s a dessert that’s as much about flavor as it is about texture—ethereal, warm, and infused with the essence of late summer.
In this post, I’ll walk you through how to make both components: the soufflé that rises like a dream, and the gently sweet sauce that brings it all together.
🍑 How to Make Peach Soufflé with Peach Crème Anglaise
This recipe has two main components: the light, airy peach soufflé and the smooth, custardy peach crème anglaise. They are made with a few classic ingredients you likely already have in your kitchen.
✨ Ingredients
For the Peach Soufflé:
2 tablespoons of peach extract
2-4 tablespoons of bread flour
4 tablespoons of unsalted butter
2 tablespoons granulated sugar (plus more for coating ramekins)
2 tablespoons of brown sugar
1/2 teaspoon vanilla extract
2 egg yolks
3 egg whites
Pinch of cream of tartar
Powdered sugar (for dusting)
Butter (for greasing ramekins)
For the Peach Crème Anglaise:
1 tablespoon of peach extract
2 egg yolks
1 tablespoon of granulated sugar
1 tablespoon of brown sugar
1/2 cup whole milk
1/2 cup heavy cream
1/2 teaspoon vanilla extract or 1 vanilla bean
red and yellow food dye
🍑 Peach Crème Anglaise – Step-by-Step Instructions
1. Warm the dairy
In a small saucepan, combine the milk, vanilla, peach extract, and heavy cream. Heat over medium-low until it just begins to steam—don’t let it boil. Remove from heat and set aside.
2. Whisk the egg yolks and sugar
In a medium bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
3. Temper the eggs
Slowly pour a small amount of the warm milk mixture into the yolks while whisking constantly. This brings the temperature up gradually and prevents the eggs from scrambling.
4. Cook the custard
Pour the tempered mixture back into the saucepan, don’t forget to add one drop of yellow and red food dye, then cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon. This should take 5–7 minutes. Do not let it boil.
5. Strain and finish
Remove from the heat and strain the sauce through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and peach purée. Let cool slightly, or chill if you prefer it cold.
Now you’re ready to drizzle this luscious crème anglaise over your warm soufflés and enjoy every silky, fruity bite!
