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Soufflé 

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A soufflé is a classic French dish that is light, airy, and often served as a dessert or savory dish. Made by folding whipped egg whites into a rich base, soufflés can be sweet or savory, and their delicate texture and impressive rise make them a showstopper in French cuisine.

Ingredients

  1. For the base:
    2 tablespoons unsalted butter (plus extra for greasing)
    3 tablespoons all-purpose flour
    1/2 cup whole milk
    1/2 teaspoon vanilla extract (for sweet soufflés) or 1/2 teaspoon mustard (for savory soufflés)
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg (optional, for savory soufflés)
    3 large egg yolks
    3/4 cup grated cheese (for savory soufflé like Gruyère or Parmesan; or 1/2 cup sugar for dessert soufflés)
    3 large egg whites (at room temperature)
    For the topping:
    1 tablespoon granulated sugar (for sweet soufflé)
    Extra butter (for greasing the ramekins)

Instructions

Prepare the ramekins: Preheat your oven to 375°F (190°C). Butter four 8-ounce ramekins (or two larger ones) generously. For sweet soufflés, sprinkle with sugar; for savory, use a little grated cheese.

  1. Make the soufflé base: In a medium saucepan, melt butter over medium heat. Add flour to make a roux, and cook for 1-2 minutes. Slowly whisk in milk and cook until thick. Remove from heat, and add egg yolks, vanilla (or mustard), salt, and nutmeg. Stir in cheese (or sugar for dessert soufflés) and set aside.
  2. Whisk the egg whites: Beat egg whites in a clean bowl with a pinch of salt until stiff peaks form.
  3. Combine the base and egg whites: Fold a small amount of egg whites into the soufflé base to lighten it. Then, gently fold the rest of the egg whites into the base until just combined.
  4. Fill the ramekins: Spoon the soufflé mixture into the prepared ramekins, filling them just below the rim. Smooth the tops and wipe away excess batter.
  5. Bake the soufflés: Place ramekins on a baking sheet and bake for 20-25 minutes, or until puffed and golden. Avoid opening the oven door during baking.
  6. Serve immediately: Soufflés deflate quickly, so serve them as soon as they come out of the oven. They can be enjoyed on their own or with a sauce of your choice.

Notes

  • Soufflés are delicate and must be served immediately after baking to maintain their rise.
  • For sweet soufflés, you can use chocolate, lemon, or other flavorings.
  • For savory soufflés, consider adding herbs, spinach, or sautéed mushrooms for extra flavor.

Nutrition

Find it online: https://thefamilycooking.com/souffle/