SOUFFLÉS 3 WAYS
INGREDIENTS
CHOCOLATE SOUFFLÉ (Makes Two 1-Cup Soufflés)
3 Eggs, separated
1/4 tsp Cream of Tartar
2 Tbsp (24g) Granulated Sugar
1/4 Cup (1/2 Stick, 56g) Unsalted Butter, plus more for lining ramekin
4 oz (114g) Bittersweet Chocolate
1 Pinch Salt
Unsalted Butter for Lining Ramekin
Confectioner's Sugar, for topping
CHEESE SOUFFLÉ (Makes Three to Four 1-Cup Soufflés)
3 Eggs, separated
1/4 tsp Cream of Tartar
2 Tbsp (26g) Unsalted Butter, plus more for lining ramekin
2 Tbsp All-Purpose Flour
1/8 Tsp Paprika
1 Pinch of Cayenne Pepper
1/8 tsp Freshly-Grated Nutmeg (1 pinch, if using pre-ground nutmeg)
Black Pepper, to taste
Salt, to taste
2/3 Cup (5.33 oz, 160 mL) Whole Milk
3oz Sharp Cheddar or Grúyere Cheese
0.5oz Parmesan Cheese, plus more for linking ramekin
Salt, to taste
Unsalted Butter for Lining Ramekin
SOUFFLÉ OMELETTE (Makes Two 8-Inch Diameter Omelettes)
3 Eggs, separated
1/4 tsp Cream of Tartar
1.5 (20g) Tbsp Unsalted Butter, Melted
2oz Sharp Cheddar or Grúyere Cheese
Salt and Black Pepper, to taste
Unsalted Butter for Lining Pan
STEPS
CHOCOLATE SOUFFLÉ
Preheat your oven to 375F (190C) with a baking tray inside, set to the second-highest rack.
Whip the egg whites and cream of tarter to soft peaks. Add the sugar, and continue whipping until the mixture reaches stiff peaks.
To make the soufflé base, combine your chocolate and butter over a double-boiler and melt until completely smooth, stirring frequently. Be sure not to let the mixture get too hot.
Remove the mixture from the heat and allow it to cool for about 3-5 minutes, then stir in the 3 egg yolks.
Stir the soufflé base into the whipped egg white mixture.
Line your ramekins with softened butter and sugar, then fill them to the very top with your soufflé mix.
Place the ramekins onto your preheated baking tray, and bake at 375F (190C) for 14-18 minutes until the soufflé is set everywhere except in the center (or to desired level of doneness).
CHEESE SOUFFLÉ
Preheat your oven to 375F (190C) with a baking tray inside, set to the second-highest rack.
Whip the egg whites and cream of tarter to soft peaks.
To make the soufflé base, start by melting your butter in a saucepan. Stir in the flour, and allow it to cook for about a minute, before it starts to take on any color. Whisk in the milk and allow it to simmer for about a minute, stirring frequently. The sauce should become significantly thicker during this time. Stir in the paprika, cayenne pepper, nutmeg, black pepper, and salt, then add all of the cheese and stir until completely melted.
Remove the mixture from the heat and allow it to cool for about 5-10 minutes, then stir in the 3 egg yolks.
Stir the soufflé base into the whipped egg white mixture.
Line your ramekins with softened butter and parmesan cheese, then fill them to the very top with your soufflé mix.
Place the ramekins onto your preheated baking tray, then bake at 375F (190C) for 18-22 minutes until the soufflé is set everywhere (or to desired level of doneness).
SOUFFLÉ OMELETTE
Whip the egg whites and cream of tarter to soft peaks.
Create your soufflé base by combining the 3 egg yolks with the melted butter, 0.5oz of sharp cheddar cheese, and salt and pepper to taste.
Stir the soufflé base into the whipped egg white mixture.
Heat a pan over medium heat, then melt about 0.5 tbsp of butter in it. Add about half of your soufflé mix to the pan, then top it with the fillings of your choosing. Cover the pan and allow to cook for about 3-5 minutes until the top of the omelette is almost completely set.
Fold the omelette over itself, then place onto a plate and serve.
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