Sunlight Souffle
Servings: 4 souffles
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.