The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff.

[1][2][3] The earliest mention of soufflé is attributed to the French master cook, Vincent La Chapelle, in the early eighteenth century.

[6] Some preparations also include adding a coating of sugar, bread crumbs, or a grated hard cheese such as parmesan inside the ramekin in addition to the butter; some cooks believe this allows the soufflé to rise more easily.

[18] Savory soufflés often include cheese, and vegetables such as spinach,[2] carrot[19][20] and herbs, and may sometimes incorporate poultry, bacon, ham, or seafood for a more substantial dish.

[15] Apple soufflé is made by lining a cake tin with pureed rice boiled in sweetened milk and baking it until it sets.