Though Tabantha, and particularly Tabantha Village, is credited with much of Hyrule’s baking tradition, Central Hyrule contributed to the kingdom’s baking culture as well. Royal chefs developed elaborate cakes and pastries, while Mabe Village created an airy dessert of its own.
Prior to the Calamity, Lon Lon Ranch was as significant to Hyrule’s dairy production as Hateno Village, serving as a major supplier of milk and other dairy products to Central Hyrule. Situated near Lon Lon Ranch, Mabe Village had easy access to its milk, goat butter, and eggs. As Tabantha wheat made its way eastward through merchants and trade, the residents and cooks of Mabe Village combined the ranch’s dairy and eggs with sugar and Tabantha wheat flour to create rich custards that were baked into light, airy soufflés. The resulting Mabe Soufflé became one of the village’s celebrated culinary specialties.
“A soufflé made with farm-fresh milk, eggs, and butter. This Mabe Village treat is garnished with some Hyrule herb.”
In order to bring this dessert to life, we will build the soufflé around a light, creamy custard base with just enough sweetness to let the other flavors shine. To capture that hint of Hyrule Herb, fresh thyme and lemon are infused into the cream before being incorporated into the batter, giving the soufflé a subtle herbal brightness without overpowering the delicate custard. The finished soufflés are baked until puffed and golden, with a soft, creamy center that makes for a dessert that feels both elegant and wonderfully indulgent.
A pleasant mix of sweet and savory flavors, this soufflé definitely feels at home in any Central Hyrule kitchen. I could just imagine enjoying one of these at a bustling village cafe at the height of the kingdom in the pre-calamity era.
Ingredients
1 cup whole milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
3 egg yolks
5 tbsp sugar, divided, plus additional
1 tbsp honey
zest of 1 lemon
2 sprigs thyme (or 1 tsp leaves)
pinch salt
¼ tsp vanilla
4 egg whites
Softened butter
1 cup whole milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
3 egg yolks
5 tbsp sugar, divided, plus additional
1 tbsp honey
zest of 1 lemon
2 sprigs thyme (or 1 tsp leaves)
pinch salt
¼ tsp vanilla
4 egg whites
Softened butter
Begin by preparing your ramekins. Use four 6 oz ramekins. Butter the insides thoroughly, maintaining a thin, even layer of butter. Once buttered, coat the butter layer lightly with sugar, rolling the ramekin to coat and tapping out any excess.
Preheat an oven to 375°F.
Add the milk, thyme, and lemon zest to a pot over low heat. Gently warm the milk with the thyme and the lemon zest until steaming, then remove from heat and let it steep for about 10 minutes. Strain the milk through a mesh strainer into a bowl to remove the thyme and zest.
In a saucepan on low heat, melt the butter and whisk in the flour, cooking for about a minute to remove any raw taste. Slowly whisk in the infused milk on a slow, steady stream until fully incorporated. Continue cooking until the mixture is thick, smooth, and resembles a slightly loosened pudding.
Remove the pot from the heat and whisk in the honey, vanilla, salt, and 3 tbsp of sugar, then let it cool for a few minutes.
Once cooled slightly, whisk in the egg yolks one at a time until fully combined.
In a separate bowl, beat the egg whites until they form a soft foam, then gradually add the remaining 2 tbsp of sugar and continue whipping to medium peaks, ensuring they are glossy and structured but not stiff or dry.
Stir about one-third of the whipped whites briskly into the base to lighten it, then gently fold in the remaining whites in two additions, being careful not to deflate the mixture. Divide the batter among the prepared ramekins, filling each to about ¼ inch below the rim, smoothing the tops by running your thumb around the inside edge to help encourage an even rise.
Place the ramekins in the oven and bake for 16 to 20 minutes, until the soufflés are well risen, lightly golden on top, and just set with a slight jiggle in the center. When done, they should rise about ¾ to 1 inch above the rim straight out of the oven and settle slightly to about ½ inch above the rim after a minute of resting.
Serve immediately, placing the ramekins on small plates. Enjoy!
Learn more about the Mabe Soufflé dish from Hyrule Warriors: Age of Calamity at Zelda Dungeon.