Japanese Soufflé with Cream and Raisins: a sweet and delicate cloud that melts in the mouth

Japanese soufflé is not just any dessert: it is a real caress on the palate.

Light as air, with a spongy texture and a subtly sweet flavor that conquers from the first bite. This version goes one step further by filling with whipped cream and raisins, achieving a perfect balance between freshness, sweetness and softness.

Ideal for a special occasion or simply to give yourself exquisite taste at home. Its elegant appearance and delicate flavor make it the star of any after-dinner meal. Surprising your guests has never been so easy and delicious! 😍

Why will you love this recipe?
🍰 Light, fluffy texture that melts in your mouth.
🍇 Cream and raisin filling that provides sweetness and softness.
🎉 Perfect for special occasions or for a gourmet craving at home.
⏱️ Easy to prepare with clear steps and impressive results.
🇯🇵 An authentic experience of Japanese pastries in your kitchen.

Before you start: prepare your kitchen
In this section you will find everything you need to have on hand before you start: fresh ingredients, clean utensils and the preheated oven. This way your preparation will be more fluid and enjoyable.

💟 Ingredients:
For the soufflé:
3 large eggs (separate the whites from the yolks)
50 g of granulated sugar (divided into two parts)
30 g all-purpose wheat flour (sifted)
120 ml of whole milk
1 tsp vanilla extract
1 pinch of salt
Butter and extra sugar to grease the molds
For the whipped cream with raisins:
200 ml of whipping cream (very cold)
2 tablespoons of icing sugar
½ tsp vanilla extract
A handful of raisins (they can be previously soaked in warm water or rum)
To decorate:
Icing sugar to taste
💡 Ideas for a change
🍫 Replace the raisins with chocolate chips for a different touch.
🍓 Mix fresh red fruits into the cream for a fruity version.
🥥 Add a little grated coconut to the cream for a tropical aroma and flavor.
🍋 Add lemon or orange zest for a citrus-scented soufflé.

Step by step for a perfect soufflé:
Follow these steps carefully and enthusiastically to achieve a fluffy and delicious soufflé. With a little care and patience, you will get a spectacular dessert that will impress everyone.

🧈 1. Prepare the molds:
Butter individual molds (or a large one) and sprinkle sugar inside. This step helps the soufflé grow straight and not stick.

🔥 2. Preheat the oven and set up the bain-marie:
Bring the oven to 180°C. Fill a deep tray with hot water up to half the height of the molds and place it in the oven. This will give moisture and even cooking.

🍮 Preparation of the soufflé base:
🥚 3. Mix the yolks:
Beat the yolks with 25 g of sugar until thick and light in color. Add the sifted flour and mix gently until integrated.

🥛 4. Heat the milk:
Bring the milk to the heat until warm (not boiling). Remove, add the vanilla extract and pour little by little over the yolk mixture, beating constantly.

🍲 5. Cook the base:
Place this mixture back in the saucepan and cook over low heat, stirring until it thickens slightly and you can cover the back of a spoon. Remove from heat and let cool.

🍥 Beat the egg whites:
🍃 6. Assemble the meringue:
In a clean, dry bowl, beat the egg whites with a pinch of salt until they form soft peaks. Add the remaining 25 g of sugar as a rain and continue beating until you obtain firm, shiny peaks.

🍧 Join both mixtures:
🍯 7. Integrate the egg whites carefully:
Add a third of the meringue to the yolk mixture and mix to lighten. Incorporate the rest in two batches, with enveloping movements, taking care not to lose volume. If you wish, add the drained raisins at this point.

🍶 Baked in a bain-marie:
🔄 8. Fill the molds:
Pour the mixture almost to the edge of each mold. Run a finger along the upper inner edge of the mold so that the soufflé rises evenly.

🔥 9. Baking:
Place the molds in a bain-marie and bake for 20 to 30 minutes (individual) or 35 to 45 minutes if it is a large one. Do not open the oven for the first 20 minutes to prevent them from going down.

🍦 Meanwhile, prepare the cream:
🍨 10. Beat the cream:
In a cold bowl, beat the whipping cream with the icing sugar and vanilla until you get a firm but creamy texture. Reserve in the refrigerator until ready to serve.

🍽️ Final assembly:
✨ 11. Serve with style:
Carefully remove the soufflés from the oven. Sprinkle icing sugar on top, make a small opening in the center with a spoon and add the whipped cream and some raisins to top. Serve immediately, the soufflé is more magical fresh out of the oven!