Each summer, any peaches that were not eaten, jellied, or canned were frozen. We would peel and slice the peaches and pack them into sealable plastic freezer bags. Most often, they later appeared as a topping for pound cake. I am sure Meme is smiling with satisfaction when she sees me practicing now what she taught me then. This soufflé uses the meringue method to rise and the flavor is delicate and light. Frozen peaches may be used when peaches are not in season; simply defrost them before using.–Virginia Willis

White dish of a sugar-dusted individual peach souffle; in the bottom are peach slices

Individual Peach Soufflés

5 / 4 votes
These individual peach soufflés are an easy, elegant dessert to make when fresh peaches are at their peak.
David Leite
CourseDessert
CuisineSouthern
Servings6 servings
Calories191 kcal
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

Ingredients 

  • 3 tablespoons (1 1/2 oz) unsalted butter, at room temperature, for the ramekins
  • 2 to 3 peaches, peeled and sliced (about 2 cups)
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 7 large egg whites, at room temperature
  • 3/4 cup granulated sugar
  • Confectioners’ sugar, for sprinkling

Instructions 

  • Preheat the oven to 400°F (200°C). Generously butter six 8-ounce ramekins and place them on a rimmed baking sheet.
  • In a food processor, pulse the peaches until coarsely chopped. (You want the pieces to be no larger than 1/4 inch.)
  • Place 2 tablespoons of the chopped peaches in each of the prepared ramekins.
  • Add the lemon juice, vanilla, and a pinch of salt to the remaining chopped peaches in the food processor. Process until very smooth and puréed. Transfer 1 cup of the peach purée to a bowl; reserve any remaining peach mixture to spoon over yogurt or blend into a smoothie.
  • In a stand mixer fitted with the whisk attachment on medium speed, beat the egg whites with a pinch of the salt until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and continue to beat on high until the whites are glossy and hold stiff peaks when the whisk is lifted.
  • Add about 1/4 of the beaten egg whites to the peach purée mixture and gently stir until well combined. Pour this mixture over the remaining whites and fold them together as lightly as possible.
  • Spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside rim of each dish, making a shallow channel around the edge of the batter, to help the soufflés rise up straight and tall.
  • Bake the souffles in the ramekins on the baking sheet until puffed, golden, and gently set in the center, 8 to 10 minutes. 
  • Remove the souffles from the oven, sprinkle with confectioners' sugar, and serve immediately.
Bon Appetit, Y'All by Virginia Willis

Adapted From

Bon Appétit, Y’All

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Nutrition

Serving: 1 portionCalories: 191 kcalCarbohydrates: 30 gProtein: 5 gFat: 6 gSaturated Fat: 4 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 16 mgSodium: 162 mgFiber: 1 gSugar: 30 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2008 Virginia Willis. Photo © 2008 Ellen Silverman. All rights reserved.

Recipe Testers’ Reviews

This was an easy, elegant way to use the bounty of in-season peaches. Had not made a soufflé of any kind in a while—he thought of them intimidates me. However, the ease of the recipe and short baking time allow these to work even at the height of summer.

I’m all about soufflés. However, it has been so humid where I live that I was waiting and waiting for it to dry out a bit before I tested this. Humidity is death to soufflés. I ran out of time, so I went for it. I’m lucky I have great air-conditioning. Anyway, this is a very nice soufflé. I love the bright flavors of the peaches and lemon. I used frozen peaches, which I find always works in any recipe that calls for fresh fruit. This is one soufflé that I will definitely add this to my repertoire.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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Recipe Rating




6 Comments

  1. 5 stars
    This was delicious and so easy to make! For 2, I used 1 peach, 2 eggs (whites only) and a little less than 1/4 cup sugar. It was a big success.

  2. Could this be made in one dish, instead of separate? If it’s not all eaten at once and it falls when refrigerated, that’s okay, but will it affect the flavor at all?

    1. Hi Cat, you can make a larger soufflé. You will need to bake it longer and it will not be as stable as smaller soufflés. Let us know how it goes.

  3. 5 stars
    I taped this recipe to my fridge door in anticipation of peak peach season and it was worth waiting for. The perfectly ripe peaches that finally arrived in the supermarket were well showcased by this recipe. I prepared it for a dinner that included some picky eaters and a couple of eternal fat-watchers. I never doubted for a minute that this recipe would make everyone at the table happy.