It’s vacation time and you have decided to go to a much colder and rustic location. You are off to Skyrim to enjoy the sites and the local flair. One evening, while enjoying some mead in the local tavern, you are approached by a stranger and immediately knocked unconscious. After a few hours you wake up to find yourself on a wagon with several other people. You try to stretch your arms but realize they are shackled together. How did this happen? Soon the wagon comes to a fort and you are all forced off, only to be greeted by what appears to be the leader of the fort. A few of the officers look at you strangely and state that they don’t recognize you or know why you are here. The leader says it isn’t worth the time (or paperwork) to figure out who you are and decides to execute you like the rest. Fear runs through your body. You realize an attempt to escape would end the same way. You kneel and hope for some kind of a miracle. A roar comes from the distance which is quickly accompanied by a dragon flying over the fort. Is this that miracle you hoped for? Whatever it is seems like, it is time to get out of imprisonment!
This is the beginning of the dovahkin’s adventure: one intertwined with the dragons and the people of Skyrim. During my time in Skyrim, I found that just exploring areas rather than completing the main storyline ate up a lot of my time. I would walk in a direction and suddenly someone required my assistance or was trying to kill me. The world of Skyrim felt very alive! While exploring I found a book entitled “Uncommon Taste” and became highly intrigued. I opened the book to find a small recipe for a sunlight soufflé. At that moment I told myself I need to learn how to make this soufflé (or actually soufflés in general).
After a few attempts and reading up on soufflés, I succeeded in making my own version of the sunlight soufflé. I took the base recipe from what is found in Uncommon Taste but of course adjusted it. The original recipe forgot a rather critical ingredient: eggs. Now this is not the simplest of recipes and do not get discouraged if the first few don’t come out right. The key to a great soufflé is patience and not opening the oven while it cooks.
Ingredients:
4 tbsp butter
3 tbsp flour
1 cup milk
4 egg whites
3 egg yolks
parmesan cheese
cheddar cheese
pinch of nutmeg
Separate the egg yolks from the egg whites – you will only need three egg yolks. Take one tbsp of butter and coat the ramekins. Once the ramekins are coated sprinkle parmesan cheese around the edges. This will help prevent the soufflé from sticking to the ramekins. Place the ramekins inside a refrigerator until you are ready to use them.
Place the remaining 3 tbsp of butter in a saucepan over medium-high heat. Once it is fully melted, add the flour and stir together constantly.
Slowly add the milk into the butter and flour mixture, make sure to keep stirring.
After combining those ingredients turn the heat off on the stove. Add one yolk at a time to the mixture, stir until combined. Place the combined mixture into a separate bowl.
Add the cheese and a pinch of nutmeg. At this point in time preheat your oven to 400°F.
Now, to create the peaks with our egg whites! Begin by placing the egg whites in the bowl of your stand mixer (or a bowl large enough for a hand mixer). You want to be careful not to over mix these as you’ll want soft peaks. Basically, when you pull the blade out of the bowl, you want it to stick to the blade like in the picture above.
Add the egg whites into the other mixture. Be very gentle! Fold in the eggs and avoid over working it and losing all the air you just added in the previous step.
Once combined add the soufflé mixture to each of the ramekins. You want to fill them 4/5 of the way up. Place in the oven and immediately drop the oven temperature to 375°F and bake for 25 minutes. DO NOT OPEN the oven, this will cause the soufflé to collapse and this is the last thing we want! After it is done cooking take out of the oven and serve immediately. The moment you take these out of the oven they will begin to deflate.
Sunlight Souffle
Ingredients
- 4 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 4 egg whites
- 3 egg yolks
- parmesan cheese
- cheddar cheese
- pinch of nutmeg
Instructions
- Separate the egg yolks from the egg whites – you will only need three egg yolks. Take one tbsp of butter and coat the ramekins. Once the ramekins are coated sprinkle parmesan cheese around the edges. This will help prevent the soufflé from sticking to the ramekins. Place the ramekins inside a refrigerator until you are ready to use them.
- Place the remaining 3 tbsp of butter in a saucepan over medium-high heat. Once it is fully melted, add the flour and stir together constantly.
- Slowly add the milk into the butter and flour mixture, make sure to keep stirring.
- After combining those ingredients turn the heat off on the stove. Add one yolk at a time to the mixture, stir until combined. Place the combined mixture into a separate bowl.
- Add the cheese and a pinch of nutmeg. At this point in time preheat your oven to 400°F.
- Now, to create the peaks with our egg whites! Begin by placing the egg whites in the bowl of your stand mixer (or a bowl large enough for a hand mixer). You want to be careful not to over mix these as you’ll want soft peaks. Basically, when you pull the blade out of the bowl, you want it to stick to the blade like in the picture above.
- Add the egg whites into the other mixture. Be very gentle! Fold in the eggs and avoid over working it and losing all the air you just added in the previous step.
- Once combined add the soufflé mixture to each of the ramekins. You want to fill them 4/5 of the way up. Place in the oven and immediately drop the oven temperature to 375°F and bake for 25 minutes. DO NOT OPEN the oven, this will cause the soufflé to collapse and this is the last thing we want! After it is done cooking take out of the oven and serve immediately. The moment you take these out of the oven they will begin to deflate.
Haha, the original recipe means “A **Cupful** of Ground Nutmeg” I was sure, this cannot be true and here I found the confirmation. Thanks for this nice recipe!
Best regards Matthias