Saturday, August 2, 2008

I made souffle!!

Souffle (soo-fla') n. A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and serves as a main dish or sweetened as a dessert. {Fr. souffler, to puff up < class="Apple-style-span" style="font-style: italic;"> sufflare : sub-, under + flare, to blow.}

I did it! I have wanted to make a one for a long time, if only to know that I conquered the big scary souffle. It honestly wasn't that hard, but a bit more time consuming than your average hamburger helper. It turned out beautifully, I must add! Fluffy and golden, it almost sighs when you insert the serving spoon. Will I make it again? Hmmm - probably not just for us. Maybe for company or for catering. For as much work as it is, it isn't very filling! Plus, Gruyere cheese is awfully expensive.  I'll take fried eggs any day of the week!

 Derek, my soux chef, was kind enough to make up the _____ (I can't think of the word - it's when you get all the ingredients out beforehand, like they do on cooking shows....I'll add it later when I think of it) Edit: the word is mise en place

 I am just as proud as if I'd just given birth to this thing (bad imagery, I know)

 A is mad because mommy is making souffle instead of holding her!

Classic Cheese Souffle
4 to 6 main-course servings
This recipe was adapted from a version in The Way to Cook by Julia Childs


  • 2 tablespoons finely grated Parmesan cheese
  • 1 cup whole milk
  • 2 1/2 tablespoons unsalted butter
  • 3 tablespoons unbleached all purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 pinch of ground nutmeg
  • 4 large egg yolks
  • 5 large egg whites
  • 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)


  • Position rack in lower third of oven and preheat to 400°F. Butter 6-cup (11/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
  • Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg.
  • Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. do ahead Can be made 2 hours ahead. Cover and let stand at room temperature.
  • Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
  • Place dish in oven and immediately reduce oven temperature to 375°F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.

No comments: