I have seen chefs on TV cook soufflés a lot, and one day I decided I was going to do it! As I always do I first researched a couple different recipes and took the things that I liked from them. Martha Stewart has some of my favorite recipes to make – they are easy to follow and allow for a little creativity as you go. I had to cook the soufflé at Jamie’s house because their oven had a window – very important to only cook a soufflé in an oven that has a window. Before Jamie and I lived together he lived with two guys – Matt and Jason. It was the perfect place to cook something sweet while they all watched football. However, it didn’t take Jamie’s attention off of me – he took a photo of me watching the soufflé to make sure it did not sink in.
(fingers crossed the whole time – and I even used Dexter to help me watch)
When I took the soufflé out of the oven all of them couldn’t stay away – especially after Jamie said it was the yummiest (sp?) chocolate thing ever! I sifted some powdered sugar on top and we all went at them with spoons.
2 tablespoons unsalted butter (keep at room temperature)
1/3 cup granulated sugar (used a little extra on the bottom of each ramekin)
3 large egg whites and 3 large egg yolks (keep out of refrigerator at room temperature)
1/8 teaspoon cream of tartar
5 1/2 ounces bittersweet chocolate (used a 70% cacao chocolate bar), melted (used double boiler to melt)
2/3 cup whole milk
1 tablespoon cornstarch (plus 1 1/2 teaspoons)
1/8 teaspoon salt
3 tablespoons creme fraiche
Sifted powdered sugar for dusting tops
Start by preheating the oven to 400 degrees. Then I brushed the two ramekins with butter and sprinkled granulated sugar to coat each dish. I do not have a KitchenAid mixer, so I just used my “muscles” and whisked those egg whites for 2 minutes. (definitely registering for a KitchenAid ) Added cream of tartar and whisked until small white caps formed. Then add 1/3 cup granulated sugar and the longest whisking – 5 minutes – until medium white caps form. I set this aside while I started with the chocolate. After melting the chocolate in a double boiler, I whisked milk into the corn starch with salt in a sauce pan. Brought that mixture to a simmer, continued to stir until thick in texture – about 1 to 2 minutes. Then whisk in yolks and creme fraiche and gently fold egg whites into the mixture. (Fold means to fold the mixture around the eggs whites do not stir – that confused me a little). I placed the two ramekins onto a baking sheet and filled them evenly with the mixture.
This is the part of the process that made me the most nervous – putting them in the oven and knowing that they could sink. I cooked for about 14 minutes – rotating them halfway through. All of a sudden they started to rise – you want them to rise in the center but still be liquid. I removed them from the oven and starred at them waiting for them to cave in … nothing happened. Dusted them with sugar and we tasted – they were perfect. It was a success!
Recipe inspired by Martha Stewart’s Individual Chocolate Souffles
Since this adventure was a success next on the list is a Cheese Soufflé or something savory… open to ideas if anyone has any recommendations.