Souffles
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Soufflés offer unsurpassed versatility
It is often said that soufflés are temperamental, and for the most part that appears to be true. The most important thing to remember is that many soufflés are the analogy of individuals, no two ever seem to require exactly the same things to get to perfection.
Egg whites are a key discussion point. Although personal experience has shown the best results with eggs whites that are slightly below room temperature, others have commented that cold egg whites produce a higher soufflé while warm egg whites produce a more stable one. Studies have shown that copper bowls do perform better than stainless steel, but beating egg whites in a stainless steel bowl with creme of tartar is a very good alternative.
There are essentially two soufflé bases, a sweet one for deserts and another for main dishes and more savory offerings. Feel free to be creative with your additives to invididualize the flavor of soufflés, just be careful not add too much relative to the base ingredients so the performance of the egg whites is not compromised.
Egg whites are a key discussion point. Although personal experience has shown the best results with eggs whites that are slightly below room temperature, others have commented that cold egg whites produce a higher soufflé while warm egg whites produce a more stable one. Studies have shown that copper bowls do perform better than stainless steel, but beating egg whites in a stainless steel bowl with creme of tartar is a very good alternative.
There are essentially two soufflé bases, a sweet one for deserts and another for main dishes and more savory offerings. Feel free to be creative with your additives to invididualize the flavor of soufflés, just be careful not add too much relative to the base ingredients so the performance of the egg whites is not compromised.
Butterscotch Soufflé
Ingredients4 tablespoons unsalted butter, softened
3/4 cup packed dark brown sugar 5 tablespoons all-purpose flour 1/8 teaspoon salt 1 cup whole milk 1 tablespoon vanilla extract 5 large egg yolks 5 large egg whites 1/4 teaspoon cream of tartar 1/4 cup granulated sugar |
Steps
1. Using 1 tablespoon of the butter, grease the inside of a 1 1/2 quart soufflé dish and add 1/4 cup of the brown sugar. Shake and turn the dish to distribute sugar evenly and knock out the excess.
2. Combine the four and salt in a small bowl and gradually whisk in the milk until there are no lumps. Set aside. 3. In a small, heavy saucepan, heat the reaming 3 tablespoons butter over medium heat until foamy. Add the remaining 1/2 cup of brown sugar and cook until bubbling and fragrant. Add the flour-milk mixture and whisk constantly until the mixture has thickened and pulls away from the sides of the pan. 4. Remove from the heat, turn into a cool bowl and whisk in the vanilla. Then whisk in the yolks one at a time, whisking each one in well before adding the next. 5. Combine the cream of tartar with the granulated sugar. In a mixing bowl, beat the egg whites for 30 seconds on medium speed. Turn the mixer to high and slowly add the sugar mixture. Beat until the egg whites hold a 2 inch peak. 6. Add one quarter of the beaten whites to the butterscotch base and whisk together. Add the remaining whites and fold the mixture as gently with a rubber spatula. 7. Turn the mixture into the prepared soufflé dish and run a table knife around the perimeter, an inch from the sides. Bake in the middle of the over, checking at 20 minutes. Total baking time will between 20 and 30 minutes. The top should be brown, but the soufflé should wiggle a bit when removed from the oven and, when cut into, the center should be wet. Serve immediately. |
Spinach Soufflé
This versatile soufflé is a fantastic for any meal. If you are okay with the soufflé not looking as beautiful as when you first remove it from the oven, it also keeps wonderfully for a couple of days for a quick breakfast, brunch or lunch.
Ingredients5 tablespoons unsalted butter, softened
1 tablespoon freshly grated Parmesan cheese 1 small onion, minced 3/4 cup chopped steamed spinach 1 1/2 teaspoons coarse kosher salt Pinch cayenne pepper 3 tablespoons flour 1 cup whole milk, scalded Freshly ground black pepper to taste 4 large egg yolks 8 large egg whites 1/2 cup grated Swiss cheese |
Steps
1. Preheat the oven to 400 degrees F. Butter an 8-cup soufflé dish with 1 tablespoon of the butter.
2. In a medium skillet, sauté the onion in 1 tablespoon of the butter. Add the drained spinach, 1/2 teaspoon of the salt and the cayenne pepper. 3. In a medium saucepan, combine the remaining 3 tablespoons butter and the flour and cook, stirring, for 2 minutes. Stir in the milk, 1/2 teaspoon of the salt and black pepper. 4. Stirring continuously, cook until well combined. Removed from heat and beat in the egg yolks, one at a time. 5. Cook for 2 minutes over low heat and then fold in the spinach mixture. 6. Beat the egg whites with the remaining 1/2 teaspoon salt until stiff; fold a quarter of the egg whites into the spinach mixture. Stir in all but 1 tablespoon of the Swiss cheese. Fold in the reaming whites and spoon into the prepared soufflé dish. Top with the remaining cheese. 7. Bake 25 to 30 minutes, or until puffed and golden brown. Serve immediately. |
Grande Marnier Soufflé (using Mark Bittman's How to Cook Everything as a baseline)
IngredientsAbout 1 teaspoon unsalted butter for the dish
1 cup sugar, plus more for the dish 6 eggs, separated 1 tablespoon minced or grated lemon or orange zest 1/2 cup freshly squeezed lemon or orange juice of Grande Mariner or other orange-flavored liquor Pinch salt 
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Steps
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