My first attempt at a chocolate souffle flopped. And I mean that literally. Well, actually it overflowed then flopped. As with all cooking experience, I learned that scooping that huge extra tablespoon of mixture into the souffle dish does not equal generous; rather, it indicates overfilling.
Still, the souffle tasted light... (ok, that was my first taste of a souffle as well)
This time round, I decided to attempt a savory version.. and not only did it rise, it stayed too! I'm not to sure why the 'bumps' were formed but that was probably a result of my rough handling of the mixture.
I'm still not extremely satisfied by the turn out and the topped looked slightly burned, although it didn't taste like it. Well, there is always a next time. =)
Cheddar Souffle by Donna Hay (pg. 80)
30 grams of butter
2 tablespoons of flour
1.5 cups of milk
2 eggs seperated
1/4 cup of cheddar cheese
sea salt and cracked black pepper
butter for greasing
dry breadcrumbs for coating
Melt butter in saucepan. Add flour and stir to a smooth paste. Whisk in milk and stir until the sauce boils and thickens. Remove from the heat and stir through the egg yolks, cheese and seasoning. Cool to room temperature.
Mean while, preheat oven to 210C. Grease 2x 1 cup capacity ramekins with butter and sprinkle with breadcrumbs to coat. Shake excess.
Beat egg whites till soft peaks formed. Fold 1/3 mixture though and then the remaining 2/3s. Spoon mixture into the ramekins and placed on baking tray. Run your indexed finger around the dish. Bake for 15 mins till puffed and golden. Do not open oven while cooking. Serve immediately.
Ps- the souffle deflated a little after the 2nd photo!
Wow... Souffles? I can't imagine myself ever tackling them... all sure collapse at the mere whiff of me attempting them... LOL.
ReplyDeleteWell done on your second batch! :)
You read my mind ... I've been meaning to try a souffle, but have been a bit chicken about it until now. Thanks for the inspiration!
ReplyDeleteFor the next one, will it be chocolate or cheese souffle? I'm ok with both :)
ReplyDeletecheese souffle?? dessert? snack? lunch?..
ReplyDeleteI'd love to try this, but after my disastrous attempts at baking, I'll leave this to the experts. It looks good anyway. ;-)
ReplyDeletei loveee your savoury baked stuff hehehe....my first attempt of baking was making a savoury bread pudding...burnt, dry and too salty!! and then i learnt tat i didnt need to bake that, could just do it on a stovetop...opppps food bloopers alert! hihihik
ReplyDeleteI think that looks lovely. Cheese tends to brown no? But a little bit of the chao tar is nice, isn't it? ;)
ReplyDeleteI have not eaten a souffle before. Definitely need to try it if I see it in the dessert menu, but have yet to see one in the chain western restaurants that we went to.
ReplyDeletehmmm thanks for the savoury version. so far i've only tried the sweet ones. it's kinda excited to see souffle rise hahaha i usually stand by the oven and watch :p
ReplyDeleteI love your new template!
ReplyDelete&
You got tagged!
kenny- welcome! hey, it was worth a try! your girl will be very very impressed I'm sure.
ReplyDeletethreeforks-me too! I was quite fearful of trying this out but glad i did!
tigerfish- i might try a chocolate one again!
joe- it was for lunch but it can be served as entree as well.
lyrical lemongrass- thanks babe. u hv to try it one day ya! keep baking!
mocha-i hv never tried a bread pudding before!
singa- hehe. it wasn't too burnt but yeah.. maybe it's the cheese
little corner- that's odd? maybe as an entree?
babe- it is very exciting! our oven doesnt hv clear panels so i cant watch..maybe that's why it was a little burnt!
little corner- cheers!