Ahh the souffle. A seemingly intimidating dish of whipped eggs reaching perfect baked heights or falling into a dense fail. I always think of this scene from my favorite movie, Sabrina....
My results? Well there was rise, but not enough -- the flavor though was wonderful! It is not a difficult dish to make, just requires preparation and patience. Don't be afraid of the souffle! I am excited to try new flavors and especially practice a chocolate souffle!
3 Tb butter
3 Tb flour
1 cup milk
1/2 tsp salt
1/8 tsp salt
pinch cayenne and nutmeg
4 egg yolks
5 egg whites
1 cup cheese (Gruyere, Parmesan or Swiss)
Extra butter and 1 Tb cheese for dish
You need to have all ingredients and dishes prepped and ready. Separate your eggs, pour your milk, grate your cheese - get your mise en place! (a French phrase for 'putting everything in it's place!) You will need a small saucepan, wooden spoon or whisk and a mixer. Preheat oven to 400 degrees F.
Prepare your dish: Get a piece of aluminum foil long enough to wrap around your souffle dish. I recommend folding the foil in half to make a sturdier 'wall.' Wrap around your dish and secure seams with paperclips. Brush bottom, sides of dish, and the inside of the foil walls with melted butter. Sprinkle bottom of dish with 1 Tb shredded cheese. Place on a cooking sheet (for easier transition in and out of oven) and set aside.
Next, you make a simple Bechamel - which starts with a roux (equal parts fat & flour.) In your small saucepan, melt 3 Tb butter on low heat. Once melted, whisk in flour - cook for a couple minutes, stirring often, to help 'cook out' the flour taste. Do not let it brown, or it will taste burnt. Slowly whisk in milk and seasonings. Continue to stir as the sauce thickens. Once it starts to coat the back of a spoon, remove from heat and place saucepan on a folded towel. Now, with all the vigor and elbow grease you have whisk in the 4 eggs yolks, one at a time. If you take it slow or let the egg sit for a moment it will start to curdle in the hot sauce. You want to whisk until velvety smooth. Set aside.
Mixer: Beat your egg whites and pinch of salt until whites are stiff - smooth in texture but stiff when tested. Very carefully fold in bechamel sauce - don't deflate your eggs! Then fold in 1 cup of cheese, reserving 1 Tb to sprinkle on top. Pour souffle batter into your prepared souffle dish, sprinkle with reserved cheese and carefully place in the oven. Immediately turn oven temp down to 375. Bake 25-30 minutes, till golden brown on top and a tester come out clean (go in on the side of your souffle rise, don't puncture the top or you risk deflation.) Remove aluminum foil and serve hot!
Just reading a Julia Child cookbook and watching my souffle rise.....
Here is my souffle - as I mentioned, it wasn't as high as I would have liked, but after reading some recipes by Ms. Child I'm certain I OVER beat my eggs. It was still pretty tasty. We ate it all immediately!
Use to large spoon to crack the surface and scoop out the souffle.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!