And on a nice fall day in Boulder, I am in the kitchen making delicious souffles...
Souffles can be among the most delicate "puffed", "breathed" and "whispered" foods to make, but if made right, it is not difficult as it's been said.
It is certainly one of the most delicious foods to eat.
Pumpkin Souffle
- 12 oz Milk
- 2 Egg yolks
- 2 oz Sugar
- 2 tbsp Cornstarch
- 6 Egg whites
- Pumpkin puree (or other desired pureed fruit)
Procedure
In a small sauce pan, medium heat, bring the milk to a scald.
Meanwhile whisk the sugar and two egg yolks together, then the cornstarch. Stir until you have a smooth mixture.
Temper the hot milk into the egg mixture. Strain and return to the pot.
Bring to a boil and boil for one minute stirring constantly until thickened and smooth.
Remove from heat, add the desired flavors and cool.
Whip the egg whites to medium peeks. Do not over whip or let the eggs get dry.
Fold the two mixtures together lightening the base with a portion of beaten whites first.
Place in a large or individual buttered and sugared souffle dish and bake at 400 F
from 10 to 30 minutes, depending on the size of your dish.
Lower your temp if needed for larger Souffles to avoid browning on the top.
Open the oven the minimum times possible while baking. It will be done when risen, golden brown and slightly firm on top.
For a Savory Souffle
If you want to make a Savory Souffle, you can omit the sugar and add instead of using cornstarch, make a flavored Bechamel as your dairy base (flour + butter melted and mixed and seasoned. Add your milk and stir until thick), and then temper your eggs.
Now you may add whatever ingredients you choose to your base, such as grated cheese, onions, sauted vegetables, cured meat, etc.
Once your base is ready you may fold in your whites.
When coating your baking dish, coat it with butter and bread crumbs.
Key Point: To achieve maximum lightness with flavor!
Points to remember about Souffles:
- Combo of a flavored base and whipped whites folded in
- Base can be thickened or stabilized with flour, cornstarch or yolks
- It can be a savory bechamel with yolks or a sweet pastry cream
- Whites are whipped to very soft and flowy peeks
- Pouring them into a buttered crumbed or sugared dished gives them a more attractive texture. Unlike people think, it does not increase traction when rising
- Fill them to the rim
- Bake them in a hot conduction oven 450 F and close to the heat source
- Serve them immediately
- Test for doneness by touching the tip
Below is the folding of the whites into the puree base.
The batter being filled into the remekins.
The "Puffed" hot souffles that just came out of the oven.
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