Caucasian Curry

Caucasian Curry

Finally, The Successful Souffle this is what i'm talkin' about.



well, i can cross this off my "Bucket List"

success with the "CLASSIC CHEESE SOUFFLE"
light, soft, airy, smooth, dissolve in the mouth cheesy egg goodness.  like a little cloud of heaven has finally arrived on the plate.

if you're interested in making a savory souffle and it's your first attempt, i suggest you try this recipe by Alton Brown...really, no kidding.  who would have thought Alton Brown vs our beloved Julia Child in a recipe match?...i choose Alton?...yikes!  well that's just crazy talk...but true for this novice souffle cook.

as you might already know this is not my first attempt at "The Elegant Souffle".  i posted about my failure with Julia Child's Souffle a few days ago.  i was so dismayed and upset with my failure that it took a while for me to try again.  i was up late one night and caught an Alton Brown rerun...he seemed to demystify "The Souffle".  in this episode he just showed the basics of souffle making...nothing crazy, no contraptions, just straight up souffle talk.  i had to try again...even though it was an Alton Brown recipe.  not to diss Alton by any means, but he does get carried away sometimes with his complex instructions and odd contraptions.

photo above is right out of the oven...
the other photos of the full souffle were taken anywhere from 5 minutes to an hour after taking it out.  it held up VERY well.
the little photo below of the single serving is the only picture i could get before i finally HAD to dig in.    sorry it's not the beauty shot i had hoped for, but you can see how well it held up on the plate.  i was just so excited that it turned fabulous, light and fluffy all on it's own.  i think it would also be delicious with a sauce of some sort.  can't wait to try it again and give it some more thought.

NOTE to first time souffle cooks....have everything ready.
get your mise en place in place!
be ready with all the separate bowls and utensils...that said, be ready for a big mess, or just a lot of dirty bowls and such.  i'm sure the second time around it won't be so bad, but it's all worth the trouble...

trust me, a successful souffle can make your day !

recipe from Alton adaptations
i have copied the recipe exactly for your convenience, but please check link for printable recipe, others comments, ratings and reviews.

butter, room temperature, for greasing souffle dish
2 Tbsp FINE grated Parmesan
1 1/2 oz. butter...3 Tbsp
3 Tbsp flour
1 tsp dry mustard
1/2 tsp garlic powder
1/8 tsp kosher salt
1 1/3 cups milk, hot
4 large egg yolks
6 oz sharp cheddar cheese
5 egg whites plus 1 Tbsp water
1/2 tsp cream of tartar

use room temp. butter to grease an 8 inch souffle mold.  add the grated Parmesan and roll around the mold to cover the sides.  cover with plastic wrap and place in the freezer for 5 minutes.
preheat oven to 375 F
in a small sauce pan, heat the butter.  allow the water to cook out.
in a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt.  whisk the mixture into the melted butter.  cook for 2 minutes
whisk in the hot milk and turn the heat to high.  once the mixture reaches a boil, remove from heat.
in a separate bowl, beat the egg yolks to a creamy consistency.  temper the yolks into the milk mixture, constantly whisking.  remove from the heat and add the cheese.  whisk until well incorporated.
in a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm.  add 1/4 of the mixture to the base.  continue to add the whites by thirds, folding VERY gently.
pour the mixture into the souffle dish.  fill the souffle 1/2 inch from the top.  place on an aluminum pie pan.  bake in the oven for 35 minutes.  do not open the oven during don't want any of the heat to escape...even cooking temp. is important.

serve immediately...or at least call everyone or ANYone into the kitchen to marvel at your success.

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