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Light, milky, egg-based baked dessert
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Milky Soufflé (120 g) has 204 calories. That works out to 170 calories per 100 g. It contains 27 g of carbs, 6.2 g of protein, 7.3 g of fat and 0.2 g of fiber. Its 0.5 µg of B12 covers 20% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
204
KCAL / 120G
Carbs
27g
· 10% DV
Protein
6.2g
· 12% DV
Fat
7.3g
· 9% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 12% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 204 kcal | |
| Total fat | 7.3 g | 9% |
| Saturated fat | 3.84 g | 19% |
| Trans fat | 0.06 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 27 g | 10% |
| Fiber | 0.2 g | 1% |
| Protein | 6.2 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 204 kcal |
| 1 piece (small) | 90 g | 153 kcal |
| 100 g | 100 g | 170 kcal |
| 1 serving (medium) | 120 g | 204 kcal |
| 1 cup (medium) | 130 g | 221 kcal |
| 1 piece (large) | 160 g | 272 kcal |
| 2 piece (double) | 240 g | 408 kcal |
Calculated from 170 calories per 100 g.
A Milky Soufflé is a light baked dessert made with a milk-based mixture and eggs. Recipes vary, but the name does not necessarily mean it contains chocolate or has the molten centre associated with chocolate fondant.
A Milky Soufflé tastes mild, creamy and gently sweet, with a soft, airy texture when freshly baked. Its flavour depends on the recipe; vanilla, citrus zest or chocolate may be added.
A Milky Soufflé naturally loses some height as it cools because the air in the risen mixture contracts. Serve it soon after baking; a sudden temperature change or opening the oven early can make it sink more quickly.
A Milky Soufflé is ready when its top is risen and lightly set while the centre still has a gentle softness. Follow the recipe’s visual and timing cues, since a deeply browned top can mean it has overbaked.
Yes, you can bake a Milky Soufflé in an air fryer if the baking dish fits and is suitable for its heat. Air fryers vary, so check it early and adjust the recipe’s oven timing rather than assuming it will cook identically.
Yes, you can bake a Milky Soufflé in another small, oven-safe dish, provided the mixture has room to rise. A wider dish may produce a shorter, more evenly set dessert than individual ramekins.
You can prepare the milk-based mixture ahead, but folding in the beaten egg whites and baking close to serving time gives the best rise. Once assembled, the airy mixture can lose volume while it waits.
Yes, you can gently reheat leftover Milky Soufflé, but it will not regain its original rise. Warm a refrigerated portion briefly in the oven; strong or prolonged heating can make the egg-based texture rubbery.
You can freeze a Milky Soufflé, but freezing and thawing can make its soft, egg-based texture watery or dense. It is best freshly baked, so refrigerating leftovers briefly is usually preferable to freezing them.
Fresh berries, sliced fruit or a light fruit sauce pair well with a Milky Soufflé. Their bright, fresh flavour balances the dessert’s creamy sweetness without weighing down its delicate texture.
Vitamins
B12
0.48µg · 20% DV
B2
0.22mg · 17% DV
Vitamin A
84µg · 9% DV
B5
0.42mg · 8% DV
Minerals
Phosphorus
108mg · 15% DV
Calcium
132mg · 13% DV
Selenium
4.8µg · 9% DV
Iodine
9.6µg · 6% DV
Potassium ⭐
144mg · 4% DV
Sodium
96mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 204 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Milky soufflé is a gently sweet, oven-baked dessert made with milk and eggs, with a risen top and a soft, tender centre. It draws on the French soufflé tradition, while this milk-forward version is an easy fit for home desserts. It is usually served warm, soon after baking, when its airy texture is at its best.
The flavour is mild and creamy rather than intensely rich, making it a pleasant finish to a meal or a treat with tea or coffee. It provides some protein, but is still primarily a sweet dessert. Pair it with fresh fruit for a brighter contrast, or serve a modest portion if you want a lighter end to the meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.84g
MONOUNSATURATED
2.04g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.