Best soufflé recipes...?!
Best soufflé recipes...?
Answers:
tablespoons all purpose flour
3 tablespoons unsalted butter
1 1/2 cups milk
12 oz bittersweet baking chocolate, coarsely chopped
1/2 cup brewed strong coffee
1 teaspoon vanilla extract
1/2 cup granulated sugar
5 egg yolks
7 egg whites
Confectioners sugar
PREP WORK Preheat oven to 375o.
Get all the ingredients together and prepare the coffe, make sure the chocolate is chopped.
HOW TO MAKE AT HOME Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it's melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.
Butter a 2-2 1/2 quart soufflé or baking dish.
In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish.
Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish. Dust with confectioners sugar and serve immediately because the soufflé will deflate in less than two minutes.
CREOLE EGGPLANT SOUFFLé
1 large eggplant
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup mild cheddar or Velveeta, grated
1 tablespoon ketchup
1 teaspoon onion, grated
2 eggs, separated
salt and pepper, to taste
Preheat oven to 350°F. Peel eggplant. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender. Drain and mash. Set aside.
Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil. Be careful not to allow bottom of pan to scorch. Add butter. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese. Add ketchup, grated onion, egg yolks, salt and pepper.
Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point.
Beat egg whites until stiff but not dry. Fold gently into eggplant mixture.
Pour into a soufflé dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow soufflé to rise above the sides of dish).
Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean.
SPINACH SOUFFLE
2 pkgs. chopped spinach
3 eggs, separated
1 can cheddar cheese soup
1/2 tsp. onion powder
1/4 tsp black pepper
1/4 to 1/2 tsp curry powder
3/4 cup Saltine cracker crumbs
Cook spinach in microwave and drain well, add cracker crumbs, 3 egg yolks, cheddar cheese soup, onion powder, pepper and curry powder.
Beat 3 egg whites until stiff and fold into spinach mixture.
Put all ingredients into a 1 1/2 to 2 qt. baking dish that has been buttered or sprayed with Pam.
Top with more cracker crumbs and dot (optional) with butter.
Bake at 350 degrees for about 45 min.
The Best Chocolate Souffle Ever
Ingredients:
1/3 cup sugar, plus extra for sprinkling
5 ounces bittersweet chocolate, chopped
3 large egg yolks, at room temperature
6 large egg whites
Steps:
1. Preheat oven to 375°F.
2. Butter soufflé dish and sprinkle with sugar.
3. Knock out any excess sugar.
4. Divide the egg yolks from the egg whites melt chocolate in a metal bowl set over a saucepan of barely simmering water (or a double-boiler, if you have one), stirring until the chocolate is melted and uniformly smooth.
5. Remove bowl from heat and stir in yolks.
6. Beat whites in a large bowl until they just hold soft peaks.
7. Add 1/3 cup sugar, a little at a time, continuing to beat, then beat at a higher speed until whites just hold stiff peaks.
8. Stir about 1 cup whites into chocolate mixture to lighten, then gently yet thoroughly fold mixture into remaining whites.
9. Transfer mixture into soufflé dish.
10. Bake in center of oven until it appears cooked and crusted on top but is still jiggly in center (roughly 25 minutes).
11. Serve immediately.
Good luck and enjoy! =)