Name: Matcha Protein Soufflé
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 soufflés
Cuisine: French
Ingredients: 2 tbsp softened unsalted butter; 3 tbsp granulated sugar; 1/4 cup cold whole milk; 1 scoop (39g) matcha latte protein powder; 3/4 cup whole milk; 4 large egg yolks; 3 tbsp granulated sugar; 1 tbsp all-purpose flour; 1 tbsp cornstarch; 1 tbsp unsalted butter; 1/2 tsp pure vanilla extract; 1/8 tsp fine sea salt; 1/2 cup granulated sugar; 2 tbsp water; 5 large egg whites, room temperature; 1/4 tsp cream of tartar; 1 tsp cornstarch; For dusting powdered sugar

Keep the lift

Make ahead

The crème pâtissière keeps in the fridge up to 48 hours. Bring it fully back to room temperature before folding; a cold base deflates the soufflé.

Fold without overmixing

Cut down the center, sweep the bottom, fold over the top, rotate. Stop once the white streaks disappear.

How to make it

Method

Prep the ramekins

Brush four 6-oz ramekins with softened butter using upward strokes only; this guides the soufflé's climb. Coat with sugar, rotate to cover, tap out the excess and refrigerate until needed.
Bloom the protein

Whisk the scoop of matcha latte protein into 1/4 cup cold milk until completely smooth, with zero lumps. Set aside.
Cook the crème pâtissière

Heat 3/4 cup milk to a simmer. Whisk the yolks and sugar until pale, about 2 minutes, then add the flour and cornstarch. Temper in the hot milk slowly, whisking constantly. Return to the saucepan and whisk over medium heat 2 to 3 minutes until thick and bubbling. Off the heat, whisk in the bloomed protein, butter, vanilla and salt.
Cool the base and heat the oven

Transfer to a large bowl, press plastic wrap onto the surface and cool to room temperature. Heat the oven to 400°F (200°C) with the rack in the lower third and a sheet pan inside to preheat.
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Make the Italian meringue

Mix the cornstarch with 1 tbsp of the measured sugar. Combine the remaining sugar and water, stir to dissolve, then stop stirring and heat to 225°F. At 225°F, start whipping the whites with the cream of tartar on medium to soft peaks, then add the cornstarch mix. When the syrup hits 240°F, pour it in a thin, steady stream down the side of the bowl, never onto the whisk. Whip on medium-high about 5 minutes to stiff, glossy peaks.
Fold and fill

Stir a quarter of the meringue into the matcha base to lighten it, then fold in the rest in two additions until the last white streaks vanish. Spoon into the ramekins to just below the rim, smooth the tops and run your thumb around the inside edge to make a shallow groove for the top-hat rise.
Two-stage bake

Bake at 400°F for 5 minutes, then reduce to 375°F for 10 to 12 minutes, until risen 2 to 3 inches above the rim with golden tops and a slight jiggle.
Serve immediately

Dust with powdered sugar and get them to the table in under 90 seconds. Seat everyone first.