Souffles

Souffles are really pretty easy to make, but they will make a huge impression on your family and friends. The trick to a nice souffle is the egg whites and starting with a hot oven. This recipe will yield 8 to 12 Souffles depending on the size of souffle dish you use.

Preparation:

  • 4 oz butter
  • 4 oz flour
  • 4 oz sugar
  • 2.5 c milk
  • 8 eggs separated
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 12 Tablespoons white sugar
  • Souffle dishes buttered and sugared ( you will need extra butter and sugar)

Method:

  1. Preheat oven to 400 degrees
  2. Butter and sugar the souffle dishes * see note at bottom
  3. Separate the eggs reserve the whites in a separate container
  4. Melt the butter in a medium sized pot over medium-high heat
  5. Stir in the flour, stir for a couple of minutes creating a blond roux
  6. Stir in the milk and vanilla  and continue stirring until the batter loosens from the sides of the pot
  7. Remove from the heat immediately, and transfer to the bowl  of a kitchen aid or like mixer
  8. With the paddle attachment, beat on low speed, adding 1 egg yolk at a time, waiting for each one to incorporate before adding another
  9. Transfer to a stainless steel bowl
  10. In a clean mixing bowl add the egg whites and whip till they start to foam
  11. Add the sugar and cream of tartar continue to whip till they form stiff peaks
  12. Add half of the egg whites into the souffle base and beat them in
  13. Add the second half of the egg whites and gently fold them in taking care not to allow to deflate. The mixture should be light and airy

Fill the prepared souffle dishes 3/4 of the way full with the mixture. Place a kitchen towel on the counter top and lightly tap the souffle dishes on it to settle any air pockets. Place dishes on a sheet pan and bake for 8 minutes, then turn and cook for 8 more minutes. Like I’ve mentioned before ovens temperatures  do vary from oven to oven so you will need to keep a eye on them. ( they may take up to 20 or more minutes to cook). They will be done when they have risen above the rim of the dish.

* to butter and sugar the souffle dishes. Use room temperature butter and rub the butter evenly into the dish so the dish is coated. Fill one dish full of sugar and slowly fill the other dishes while slowly turning the other to make sure you get a nice even coating of sugar.

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