Soufflé


A soufflé is a light, fluffy dish made from egg yolks, egg whites, and flavored with a variety of ingredients. It is typically served as a main course or dessert. There are savory soufflés made with cheese and vegetables, as well as sweet soufflés made with chocolate, fruit, or caramel.

Ingredients

  • 3 egg yolks
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar

Method

  1. Preheat oven to 375 degrees F (190 degrees C). Grease the sides of a 6 cup soufflé dish with butter.
  2. In a medium saucepan, whisk together egg yolks, 1/4 cup sugar, cornstarch, milk, and vanilla extract. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat.
  3. In a large bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, and continue to beat until stiff peaks form. Gently fold egg whites into the yolk mixture.
  4. Pour mixture into the prepared soufflé dish. Run a knife around the edge of the dish to loosen the soufflé. Bake for 30 minutes, or until the soufflé has risen and is golden brown.

Description

A soufflé is a light, airy dish made from eggs and flavored with a variety of ingredients. It is typically served as a main course or dessert. There are savory soufflés made with cheese and vegetables, as well as sweet soufflés made with chocolate, fruit, or caramel.

Potential changes & improvements

There are many ways to change and improve a soufflé. For a savory soufflé, try adding different cheeses, herbs, or vegetables. For a sweet soufflé, try using different fruits, chocolate, or caramel. You can also change the flavor of the soufflé by using different extracts, such as almond, lemon, or orange.

What other food it works well with

Soufflés can be served with a variety of other dishes. For a savory soufflé, try serving it with a salad or roasted vegetables. For a sweet soufflé, try serving it with ice cream or whipped cream.

Common Mistakes

When making a soufflé, it is important to avoid common mistakes. One mistake is not beating the egg whites enough. The egg whites should be beaten until stiff peaks form. Another mistake is over-beating the egg whites, which will make the soufflé dense and heavy. Finally, a common mistake is not greasing the sides of the soufflé dish. This will cause the soufflé to stick to the sides of the dish and not rise properly.

Nutritional Information

Soufflés are high in protein and low in fat. They are also a good source of calcium, phosphorus, and potassium.

Allergens

Eggs, milk


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