For 6 cup mold.
4 egg yolks
1/4 cup orange liqueur 1/2 tsp vanilla 6 egg whites, salt 1/2 cup sugar 4 Tbsp orange juice and the zest of an orange
Put the egg yolks in a mixer bowl. Set aside. Mix the orange juice, zest and sugar in a saucepan and boil to the soft ball stage (230°F). Immediately pour the syrup in a thin stream into the egg yolks, beating vigorously with the mixer until smooth and creamy. Add the liqueur and vanilla, return to the saucepan, and heat, beating with the whisk, for a good 2 minutes to slightly thicken the mixture. Remove from the heat and continue to beat until cool. Set aside. Beat the egg whites with a pinch of salt until they are stiff but not dry. Fold the whites into the yolk mixture gently. Preheat oven to 425°F. To assemble
Prepare a soufflé mold with butter and sprinkle with sugar. Fill the mold two thirds full with the soufflé mixture. Bake for 12 to 15 minutes. After 8 minutes dredge the soufflé with confectioner’s sugar and return to oven. Do it again a few minutes later. Remove from the oven after the sugar has caramelized. Serve at once.
For 8 people use a buttered 2 quart soufflé dish, with 2 inch foil collar, or 2 smaller ones or individual ones.
7 oz. of sweet chocolate 3 teaspoons of instant coffee 1/3 cup of flour 2 cups of cold milk 1/2 teaspoons of vanilla 4 eggs separated + 2 egg whites 1/2 cup of sugar Confectioners sugar
Combine the chocolate, the instant coffee and 5 Tbsp of water on top of double boiler. Stir until smooth. Put the flour in a saucepan and slowly add the milk to it. Stir until smooth. Add the vanilla and set over moderate heat. Stir constantly and bring to a boil. Blend in the melted chocolate and remove from heat. Stir the 4 egg yolks, one at a time, into the chocolate mixture. Preheat oven to 375°F Beat the 6 egg whites until soft peak stage, then slowly add the sugar to make a meringue-like mixture. Stir some of the meringue into the chocolate mixture to lighten it. Gently fold in the remaining meringue. Pour into the buttered dish or dishes and bake in preheated oven for 25 to 30 minutes. Sprinkle soufflé with confectioners’ sugar and serve immediately.
La Mère Duquesne in San Francisco. For 6 people use a 8 cup soufflé or charlotte mold or individual ramequins.
1 and 3/4 cups of milk 1/2 cup of sugar 1/3 cup of flour 3 oz. butter 6 egg yolks 8 egg whites 2 oz. Grand Marnier & 2 Tbsp of frozen orange juice 1 Tbsp of vanilla
Preheat oven 400°F. Line soufflé mold with butter and sprinkled sugar. Heat milk, add sugar, stir and bring to boil. Mix melted butter with the flour and stir into the boiling milk. Blend until thick and creamy consistency. Off the fire add Grand Marnier, orange juice and vanilla. Beat egg yolks until lemon in color and add to cooled mixture stirring continually. Beat egg whites to soft peak stage and fold in the mixture. Pour into buttered, sugared soufflé mold. Bake in 400°F oven for 20 – 25 minutes. Remove carefully from oven and dust with powdered sugar. Serve immediately.
4 large eggs, separated + 3 egg whites (reserve yolks for sauce) 4 oz. of semisweet chocolate 1/4 cup of milk 4 Tbsp of sugar
Butter and sugar a 6 cup mold and refrigerate. Beat the 4 egg yolks with the sugar until light yellow. Place the chocolate in the saucepan with the milk and melt. Remove from the heat and mix with the egg yolk mixture. Beat the egg white until they reach a soft peak. Whisk about 1/4 of the egg whites into the chocolate then gently fold in the rest. Pour into the soufflé mold; it should reach the rim. Place on a cookie sheet in a preheated 375°F oven for 18 to 20 minutes. The soufflé should be moist in the center. Sprinkle with powdered sugar and serve immediately or cool overnight and unmold. Rum sauce
1 cup of milk 2 tsp of cornstarch 1 tsp of vanilla 3 egg yolks (reserved from the soufflé) 1/4 cup of sugar 2 Tbsp of dark rum
Place the milk, cornstarch and vanilla in a saucepan. Mix with a whip and bring to a boil. Meanwhile combine egg yolks and sugar in a bowl until pale yellow. Pour the boiling milk all at once on top of the egg yolks and whisk to combine well. Let cool, add the rum and refrigerate.
From Cooking Light magazine.
Cooking spray 2 Tbsp granulated sugar 3/4 cup granulated sugar, divided 1/2 cup Dutch process cocoa 2 Tbsp all-purpose flour 1/8 tsp salt 1/2 cup 1% low-fat milk 1 tsp vanilla extract 2 large egg yolks 4 large egg whites 1/8 tsp cream of tartar 3 oz bittersweet chocolate, finely chopped 1 Tbsp powdered sugar
Preheat oven to 350°F Coat 8 (4 oz) ramekins with cooking spray, and sprinkle with 2 Tbsp granulated sugar Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool. Place egg whites in a large bowl; beat with a mixer at a high speed until foamy. Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins. Bake at 350°F for 15 minutes or until puffy and set. Sprinkle with powered sugar.
4 Tbsp of sweet butter + 1 tsp to coat the mold 1/4 cup grated parmesan cheese 3 scallions, sliced thin 1 head of escarole trimmed of some green leafy part (about 5 cups) 1 tsp salt 1/3 cup of water 4 Tbsp of flour 1 cup of milk Pepper 1/2 tsp Worcestershire sauce 1 cup of grated Cheddar cheese (strips optional) 3 egg yolks 7 egg whites
Butter 1 1/2 quart soufflé mold and add the parmesan cheese. Coat the mold and refrigerate. Reserve the parmesan not needed in the coating. Slice the trimmed escarole coarsely. Melt 1 Tbsp of butter in a saucepan and sauté the sliced scallions until just tender. Add the escarole, salt and water. Cook on high for 5 minutes. Uncover and continue cooking for a few minutes until all liquid has evaporated. Make a béchamel sauce with the remaining butter, flour and milk. Add the yolks, mix well. Add salad mixture, Worcestershire sauce and the grated cheddar cheese. Whip the whites until they form a peak. Fold in the escarole mixture gently. Fill the mold to the edges. At this point the soufflé can be refrigerated for a couple of hours. At baking time sprinkle the reserved parmesan cheese and place the soufflé on a cookie sheet in a 375°F preheated oven. Reduce heat to 350°F and bake for 30 to 40 minutes. 5 minutes before the soufflé is done you can arrange the strips in a decorative pattern on top.
For a 6 cup mold (4-6 servings):
2 Tbsp and 1/2 of butter 3 Tbsp of flour 1 cup of milk pepper, salt, nutmeg 4 eggs (separated) & 1 egg white 1/4 cup of fresh swiss cheese, grated 1/2 cup of spinach
For an 8 cup mold (6-8 servings):
3 1/2 Tbsp of butter 4 1/2 Tbsp of flour 1 1/2 cup of milk 6 eggs separated & 1 egg white 1/2 cup of cheese 3/4 cup of spinach
Preheat oven at 400°F Butter a soufflé dish Bring the milk to a boil In another pan melt the butter, mix in the flour on medium heat. This is a roux. Add salt, pepper and nutmeg. Slowly add milk to the roux and bring it to a boil, cook for a few minutes (this is a béchamel). Let it cool. In the meantime cook the spinach (washed and with the ribs taken off) and squeeze it dry. Add to the béchamel and also mix into it the egg yolks one at a time, then the cheese. Beat the egg whites to a soft peak stage and gently fold in the spinach mixture. Pour into the soufflé mold. Cook in preheated oven, turned down at 375°F, for 20 minutes.
For a 6 cup mold (4-6 servings):
2 1/2 Tbsp of butter 3 Tbsp of flour 1 cup of milk pepper, salt, nutmeg 4 eggs (separated) & 1 egg white 3/4 cup of swiss cheese, grated For an 8 cup mold (6-8 servings):
3 1/2 Tbsp of butter 4 1/2 Tbsp of flour 1 1/2 cups of milk pepper, salt, nutmeg 6 eggs separated & 1 egg white 1 1/4 cups of cheese
For a flan dish:
2 Tbsp of butter 2 Tbsp of flour 1 cup of milk pepper, salt, nutmeg 3 eggs (separated) 3 oz of swiss cheese, grated (or Beaufort cheese for a different taste)
Preheat the oven at 400°F Butter the soufflé mold Bring the milk to a boil. Melt butter and mix in the flour on medium heat. Add milk slowly to avoid lumps. Bring to a boil and let it cook for a few minutes. Let cool. Whip the egg whites to a soft peak stage. Add the egg yolks to the flour mixture one at a time, and mix well. Gently fold in the egg whites and the cheese. Put in preheated oven and turn the heat down to 375°F. Cook for 25 to 30 minutes. Serve immediately.