A soufflé is a classic French dish that is known for its delicate and airy texture. It is typically made with eggs, sugar, and some type of flavoring, such as cheese or chocolate. The key to a successful soufflé is the use of stiffly beaten egg whites, which give the dish its characteristic lightness and height.
Soufflés have been enjoyed for centuries, but they were made famous by the famous French chef, Marie-Antoine Careme, in the 19th century. Careme, known as the “King of Chefs and the Chef of Kings,” was a pioneer in the field of French haute cuisine and is credited with perfecting the soufflé.
Despite its reputation as a difficult dish to make, a soufflé is actually relatively simple to prepare. The key is to pay close attention to the egg whites, making sure they are whipped to the right consistency, and to fold them into the other ingredients gently to preserve their volume.
Soufflés can be served as a main course or as a dessert. Savory soufflés are often made with cheese, such as Gruyere or Parmesan, and can be served with a salad or vegetables. Sweet soufflés, on the other hand, are often made with chocolate or fruit, and are typically served with a dollop of whipped cream or a scoop of ice cream.
Despite its delicate nature, a soufflé is a versatile and impressive dish that can be enjoyed by people of all ages and palates. The next time you want to impress your guests or simply treat yourself to a special meal, consider making a soufflé.
- Pre-heat oven at 390F.
- Brush ramekins with butter and the sprinkle it with sugar evenly.
- Separate the egg yolks from the egg whites.
- In a pot over medium heat, melt butter.
- Add flour. Mix it with the butter and let it cook.
- Slowly pour in milk while stirring. Continue stirring until it thickens. Pour in the mixture in a bowl.
- Add egg yolks one at a time and whisk.
- Once all incorporated, strain the mixture for a smoother batter.
- Add vanilla extract and salt and mix. Set aside.
- Whisk egg whites in a separate bowl.
- Add sugar gradually into the egg whites while whisking. Keep whisking until it forms stiff peak.
- Fold the egg white mixture into the egg yolk mixture. Make sure it’s well-incorporated.
- Pour the batter into ramekins.
- Bake for 15 minutes. Your soufflés are done when it started rising and the top turned golden brown.
- Remove from the heat and sprinkle with icing sugar. Enjoy!