Butter Souffle



We are in the last quarter of 2020. I am just wondering, how we all were so looking forward to this year to make things better, and then it entangles all of our lives in some way or the other, thanks for something that is not even visible to the bare eye. When we are told to recite the Ayatul Kursi at major junctions of our day, whether it is early morning, after prayers, when dusk strikes or while we retire for the day, we are reminding ourselves how powerful Allah is. Maybe just pondering over it than reciting through it can really help us focus on one day at a time, and not stress ourselves about tomorrow… This is more of a lesson for me, then all of you… 🙂

“Allah, there is no god but Him, the Living, the Self-Sustaining. He is not subject to drowsiness or sleep. Everything in the heavens and the Earth belongs to Him. Who can intercede with Him except by His permission? He knows what is before them and what is behind them but they cannot grasp any of His knowledge save what He wills.
His Footstool encompasses the heavens and the Earth and their preservation does not tire Him. He is the Most High, the Magnificent.” (Surah Al Baqarah:255)


Coming to today’s recipe, I made this dessert during Ramadan after seeing it on Sadaf’s Instagram page. I then realized that the blog belonged to her as well. If you search “Butter Souffle”, you would find only her link, and the rest of the souffles are those that have its head peaking out of the ramekin… Hehe… Somehow I feel that as Indians, we love to call any dessert that is silky smooth as “souffles” and most of the time, they tend to be no-cook or no-bake. This one does have a little cooking, but most of the time is the resting time… I have to sincerely thank Sadaf and her cousin for introducing this awesomely delicious pudding…




Just like the name suggests, it has a lot of butter going into it. “A lot” means a lot! The caramelized butter is what gives its beautiful flavor to this otherwise simple dessert. While I was making it, I was wondering how this would taste and was also a little petrified as well because butter is a very unusual ingredient in a set dessert. But then once the dessert came out and was served, we couldn’t stop eating it. It was silky smooth and tasted absolutely amazing. Usually we take our time to finish eating desserts, but this one didn’t even have to go back to the fridge. Hehe…


This dessert actually reminded me of this agar-agar based Easy Milk Pudding, but with a different texture.  If you look at the pictures, they look so similar, except this dessert can’t be cut into neat squares. But who wants squares, when you can just scoop and simply devour it? 😉




The only little tip I would love to give is to be extremely careful while working on the butter. Butter has the tendency to burn if you keep it for too long and it wouldn’t taste good at all. However, we all need the butter to caramelize, so while you melt the butter and the sugar, just stay at the stove and do not move to do anything else. Once you see the butter has melted completely and turning a little amber in color with a very caramel like aroma, switch it off and change the bowl. I sometimes wonder why I haven’t baked at all with browned butter except for this delicious granola. Maybe I must put it up on my list to do… 🙂


I am reminding myself to stock up on some gelatine soon and make this again, mainly to take for my cousin’s wife, who just delivered a healthy boy last week, Alhamdulillah… So yes, they make amazing take-away dessert too. 😉 I have already shared making the praline in the milk pudding post I have linked above, or you can simply make some Croccante and crush it on top of the pudding. Or even easier – buy a few packs of peanut chikki from your grocery store and crush it on top! Lazy… Hehe… Off to this delicious recipe…





Butter Souffle

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 -8
Author Rafeeda


  • 100 gm butter
  • 4 tbsp sugar
  • 500 ml milk
  • 1/2 tin condensed milk 200 ml
  • 250 ml thick cream
  • 10 gm gelatin
  • Praline or crushed peanut candy for topping


  • In a saucepan, melt the butter and sugar on low flame. The butter needs to be completely melted and have a caramelized appearance - do not burn! Switch off and allow it to cool slightly.
  • Heat 1/4 cup of water in the microwave and sprinkle the gelatin in it. Let it melt. Whisk it gently with a fork till combined.
  • In a blender, add the milk, condensed milk, cream, and the bloomed gelatin. Blend till smooth. Add the melted butter and blend till all combined.
  • Pour into an 8 inch glass pan. Refrigerate till set.
  • Top it with crushed peanut candy or praline.

Join the Conversation

  1. Beautifully done Sweety.

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