Souffle Recipes

Basic Cheese Souffle

Use this as a guide for the techniques to be applied on any souffle you may create.  Feel free to egg-speriment.

Prepare your Souffle Dish

A basic souffle dish should have fluted (wavy) design around the side to increase surface area and make it heat up faster.  The bottom should be unglazed.

1. Butter your ramekin and then spread 2 tsp of sugar, cornstarch or ground Parmesan cheese around the sides to coat – This will help the souffle climb.   NOTE:  This recipe uses two small ramekins – if you are using one large ramekin, make adjustments.
2. Move ramekins into the freezer to keep the butter from melting and the coating sliding to the bottom

Separate the Eggs

• Separate two eggs
• When separating eggs
  • Eggs should be cold.  Warmer yolks tend to break.
  • Eggs should be new.  As eggs age, the membrane weakens
  • Always separate into a small dish in case the yolk breaks.  Save this for scrambled eggs on another day.  Once separated, pour your yolks and whites into separate bowls.

Yolks

• Mix your 2 egg yolks, sugar, salt, vanilla, and orange zest  (one TBL sugar for each egg) together and set aside.

Whites

• Use the whites from two eggs @ room temperature with ABSOLUTELY no fat contamination.  ANY contamination will ruin the batch.
• Add 2 tsp water
• Whip to peaks with a metal (not plastic) whisk and a metal bowl – a copper bowl will help add ions to the whites and help with lift :: A hand mixer is OK to use, but be careful to not overbeat your egg whites
• Add 1/2 TBL sugar and 1/8 tsp cream of tarter for each egg near the end
• Beat until SOFT peaks form on both beaters and the in the bowl, but overmixing will cause them to collapse

Create a Roux

Rouxs always use equal parts butter and flour.

1. Start your roux with 2 TBL butter and 2 TBL flour while you prepare the other ingredients
   • When your flour starts to brown, mix in the following two ingredients for a cheese souffle, but not for a dessert souffle.
     • 1 tsp dry mustard
     • 1/2 tsp garlic powder
2. Add 2/3 C milk to the roux – Milk should be cold, and should be added in little bits.  With each addition, whisk until no clumps remain
3. Remove pan from heat, and finally, mix your 3 oz shredded cheddar cheese in with the roux

Combine Sturdy Ingredients

• You will be slowly mixing your yolk sauce and roux together
• Temper roux into 2 egg yolks, then combine egg mixture SLOWLY back into the pan

Combined Delicate Ingredients

• Mix 1/2 C of your beaten whites into the yolk sauce to lighten it.
• Fold the rest together together (FOLD GENTLY.  Do not beat, whip or mix)

Prepare for the Oven

• Pour combined mixture into ramekins – no more than 1/2 way full
• Move into oven preheated to 375º
• Cook 10-15 minutes
• Turn off oven and open door and let rest for about 10 minutes

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