Tag: Souflee

Orange soufflé

Natalie Hanson

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.

Soufflé au chocolat

Natalie Hanson

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.

Grand Marnier soufflé

Natalie Hanson

From 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.

Chocolate soufflé with rum sauce

Natalie Hanson

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.

Bittersweet chocolate soufflées

Natalie Hanson

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.

Soufflé de gourillos

Natalie Hanson

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.

Soufflé aux épinards

Natalie Hanson

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.

Soufflé au fromage

Natalie Hanson
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.