So, souffles. I think they’re one of those things that seems hard or finicky to make because of the magic poofing that happens when heat is applied to something as simple eggs and a few other ingredients. But they’re pretty simple and not finicky at all – the only downside is that they deflate rather quickly (keeping them in a warm spot will slow deflation, though).
I’m going to classify these as a savory soufflÃ© due to the cheese and corn, but I could easily see serving them for brunch. After the ramekins are filled, they can be stored in the refrigerator until they’re ready to be baked off – but then they need to be served immediately (to the oohs and ahhs of your guests).
This is a pretty straightforward recipe – the base starts with a bÃ©chamel, and has some spices (nutmeg – yum) and egg yolk added for body and structure. Egg whites are whipped and then folded into the base along with sharp cheddar and corn (I used Trader Joe’s frozen fire roasted corn – it’s too early for fresh corn still).
I judged a rib cook-off today, so I wasn’t exactly hungry for dinner. I modified the recipe by cutting it in half, but stuck with three full yolks, and I served the souffles in half-cup ramekins. They’re perfect for a light dinner alongside a green salad.
I think mine cooked a hair too long – I’d prefer less browning on top, but they puffed up beautifully and were really delicious.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Cheddar Corn Souffle (Baked Elements, p. 153)