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4 Soufflés for Spring

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Spring is a light and airy season, full of soft breezes and delicately blooming flowers. Why not bake some soufflés to celebrate the season? With their light and airy quality and sophisticated flavor, they're the perfect sweet and savory treats for celebrating spring. 

What Are Soufflés?
Soufflé comes from the French word souffler which means "to breathe," and it's an apropros name since soufflés get their distinguishing characteristic from the air that's whipped into the soufflé and the technique that causes the dish to gracefully rise. Soufflés can be sweet, featuring chocolate, lemon, vanilla or other ingredients, or savory, with cheese, potatoes or herbs incorporated. Culinary historians believe that the soufflé originated during the medieval period, and in the centuries since the method for baking these whimsical treats has been perfected. 

souffleThough soufflés have a reputation for being difficult to make, with a little practice you'll be baking them with ease.

Tips for Making Perfect Soufflés 
The process of making a soufflé is a graceful dance in and of itself. It's a balancing act, and requires having a little faith and patience - a bit metaphorical for life, perhaps. All the elements of the soufflé need to work together in harmony to create an impressive baked delight that's music to your taste-buds. Beat the eggs too much, or cook the soufflé too long, and it will droop in the center or fall apart, instead of standing tall and proud as it should. For these reasons, soufflés have a reputation for intimidating cooks of all skill levels - but with some simple tips, anyone can create a delicious and memorable soufflé. 

The basic cooking process of a soufflé is that egg whites are whipped into a creamy base, and then the batter is poured into ramekins and baked in the oven. To help make your soufflé experience go smoothly, here are a few tips:

  • Always coat the inside of the ramekins or other baking dishes that you will be using to make the soufflés. Chefs recommend coating the inside of the dishes with melted butter, and then adding a lining of sugar, cheese or breadcrumbs on top of the butter for extra protection. This helps ensure that the soufflé does not stick to the edges as it cooks, which would prevent it from rising so spectacularly. 
  • Use room temperature eggs - they whip into a better consistency than cold eggs fresh from the fridge. 
  • Don't over-whip your egg whites. It's not just about the ingredients you use in your soufflé, but also very much about your technique. Using too heavy of a hand to whip your eggs whites or whisking the whites for too long will cause the soufflé to be too stiff and heavy. Whisk them just enough, then stop. 
  • Run your finger around the top of the ramekins after pouring in the batter - making a slight indent in the mixture helps stop the soufflé from sticking to the edges. 
  • Don't check on the soufflé as it's cooking. This is where the having-a-little-faith comes in - opening the oven door to check on the soufflé releases heat, and the soufflé needs every bit of even, consistent heat that it can get. So resist the urge!

Now that you know the tips, it's time to try your hand at making soufflés. With some patience and practice, you'll wow your family and friends with perfect soufflés every time. Here are four recipes to try:

1. Chocolate Soufflé
A classic for a reason, a chocolate soufflé is simple but extraordinarily delicious. It's wonderful to make for any occasion, from a birthday celebration to a weekend brunch - or even just because!

Ingredients:

  • 1/4 cup unsalted butter, melted 
  • 1/4 cup granulated white sugar plus 1/2 cup 
  • 1/3 cup chopped bittersweet baking chocolate 
  • 1/4 cup heavy cream 
  • 1/4 cup milk 
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract 
  • 6 large egg whites
  • Powdered sugar for garnish 

Directions
Brush inside of ramekins with butter and then with sugar until fully coated. Set aside. Add the chopped chocolate to a large saucepan over medium heat. As chocolate begins to melt, stir in the cream, milk, cocoa powder and vanilla extract. Stir until chocolate is melted and ingredients are combined. Reduce to low heat, and then transfer chocolate mixture into a large bowl. Meanwhile, add the egg whites to a separate large bowl. Begin whisking egg whites with the Oster® 7 Speed Clean Start™ Silver Hand Mixer until soft peaks form. Add in the remaining sugar and continue to whisk, stopping when stiff peaks are starting to form. Fold the egg whites into the chocolate mixture until just combined. Fill the ramekins with the batter, using a knife to create a level surface. Bake on the lowest rack of the oven at 375 degrees, until soufflés have risen, about 10-12 minutes. The tops of the soufflés should be lightly browned and the centers should be liquid. Sprinkle with powdered sugar and serve. 

souffleDelight your guests with chocolate soufflés.

2. Basic Cheese Soufflé
A basic cheese soufflé is a wonderful recipe to add to your repertoire - though it may be simple in essence, it's uncommonly delicious. 

Ingredients:

  • 1/4 cup plus 1/2 cup unsalted butter, melted 
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk 
  • 4 eggs, separated 
  • 1 cup grated Cheddar cheese
  • 1/2 teaspoon salt 
  • 1 teaspoon black pepper
  • 1 tablespoon minced dried parsley 

Directions
Brush inside of ramekins with butter and then with grated Parmesan cheese until fully coated. Set aside. Add the remaining butter as well as the flour and milk to a large saucepan over medium heat and stir continuously for 3-5 minutes. Remove from heat. Add the egg whites to a large bowl, and whisk with the Oster® 7 Speed Clean Start™ Silver Hand Mixer just until stiff peaks form. Add the whipped egg whites to the milk mixture, and then stir in the grated Cheddar cheese, seasonings and egg yolks. Fold in the egg whites until just combined. Fill the ramekins with the batter, using a knife to create a level surface. Bake soufflés at 375 degrees until soufflés have risen, about 25-30 minutes. The tops of the soufflés should be lightly browned and the centers should be liquid. Serve immediately. 

3. Lemon Soufflé
With a light and airy sweetness and just a hint of tantalizing zest, lemon soufflés make for downright charming desserts. Make a batch for your next spring garden party or gathering and get ready to wow your guests. 

Ingredients:

  • 1/4 cup melted unsalted butter
  • 1/4 cup white granulated sugar plus 1/2 cup 
  • 1/4 cup lemon juice
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 6 eggs, separated 
  • Powdered sugar for garnish 
  • Grated lemon peel for garnish 

Directions
Brush inside of ramekins with butter and then with sugar until fully coated. Set aside. In a large saucepan over medium heat, pour the lemon juice, cream, milk and flour and stir to combine. Stir in the egg yolks and remaining sugar. Continue stirring for 3-5 minutes, and remove from heat. Add the egg whites to a large bowl and whisk using the Oster® 7 Speed Clean Start™ Silver Hand Mixer just until stiff peaks form. Fold whipped egg whites into the cream mixture until just combined. Fill the ramekins with the batter, using a knife to create a level surface. Bake at 375 degrees for 12-14 minutes, until batter rises. The tops of the soufflés should be lightly browned and the centers should be liquid. Garnish with powdered sugar and serve. 

souffleCheese soufflés add charming sophistication to brunch.

4. Potato, Spinach and Herb Soufflé
Once you've got the other soufflé recipes down, try your hand at this rendition. It's a delightful soufflé that features charming rustic flavors. 

Ingredients:

  • 1/4 cup melted unsalted butter
  • 1/4 cup finely grated Parmesan cheese plus 1/2 cup
  • 1/2 cup heavy cream 
  • 1/2 cup milk 
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons minced chives
  • 1 tablespoon minced thyme 
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika 
  • 8 eggs, separated 
  • 1 cup grated Gruyere cheese
  • 1 cup chopped spinach 
  • 1 cup diced cooked potatoes, peeled 

Directions
Brush inside of ramekins with butter and then with grated Parmesan cheese until fully coated. Set aside. Add the cream, milk, flour and seasonings to a large saucepan over medium heat. Stir over heat for 5-6 minutes. Stir in the egg yolks. Reduce heat to low and stir 1-2 minutes. Remove pan from heat. Add the egg whites to a large bowl and whisk using the Oster® 7 Speed Clean Start™ Silver Hand Mixer just until stiff peaks firm. Fold in the grated Gruyere cheese, spinach and potatoes into the cream mixture. Fold in the whipped egg whites until just combined. Fill the ramekins with the batter, using a knife to create a level surface. Bake at 375 degrees for 30-35 minutes, until soufflés have risen. The tops of the soufflés should be lightly browned and the centers should be liquid. Serve immediately. 

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 
 

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