I just taught a soufflé class. It was my first class at a school that was new to me, and it was fantastic! I didn’t realize how much I missed teaching! We had a blast (although, I admit it took me a while to get the hang of this new kitchen).
The students didn’t even complain that I made them whip all their egg whites by hand (it builds character). The recipe is a basic roux soufflé, which can be adapted to any flavor your heart desires. My heart desired cheese, chocolate, and raspberry.
For ramekin prep:
1 tablespoon melted butter
¼ cup granulated sugar / parmesan cheese
1 tablespoon unsalted butter
1 tablespoon flour
½ cup milk
To add flavor
½ teaspoon vanilla extract, or liqueur or , for savory… nutmeg and thyme
For the Main Flavor:
4 ounces semisweet chocolate, or 1/4 cup raspberry jam or 3 ounces grated Gruyere cheese
2 eggs, separated
pinch cream of tartar
2 tablespoons granulated sugar
- Preheat oven to 450° F. Coat ramekins with melted butter, then sugar or cheese. Set aside.
- Prepare roux by melting butter in a skillet, adding the flour, and stirring over med heat until a paste forms. Add milk slowly to make a bechamel. Remove from heat and add your main flavor. Then stir in egg yolks.
- Separately whip whites with cream of tartar to stiff peak. If it is a sweet souffle, add 2 tablespoons of sugar slowly, after the whites have reached soft peak. Fold egg whites carefully into base.
- Fill ramekin to rim, and make a gutter around the edge with your thumb. Place on baking sheet and bake 15-20 minutes, until risen and dry on the sides. Place ramekin on a lined plate to serve.
Remember–even a fallen soufflé is delicious!