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Basic Soufflé
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| Basic Soufflé Number of Servings 4 Preparation 10 min. Cooking 25 min. Baking 25 min. Ingredients | |
| 2 tbsp | butter |
| 2 tbsp | all purpose flour |
| ½ tsp | salt |
| Pinch | ground pepper |
| ¾ cup | milk |
| 4 | eggs |
| 2 | egg whites |
| ¼ tsp | cream of tartar |
Method
Preheat oven to 375° F (190° C). In medium saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened. Separate eggs. Beat yolks well and add 1/4 cup (50 mL) of warm sauce mixture to egg yolks. Then combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring in the white sauce until blended (see variations). Set sauce aside to cool slightly. In a large bowl, beat egg whites and cream of tartar until stiff but not dry. Fold some of the egg whites into the sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites. Carefully pour into a 4-cup (1 L) soufflé dish or casserole. Bake for 20 to 25 minutes or until done. Serve immediately.
Variations
Cheese Soufflé: Stir 1 cup (250 mL) grated Swiss cheese and 2 tbsp (30 mL) chopped green onions into sauce mixture.
Crab Soufflé: Stir 1 can (6 oz/170 g) salad crab meat, drained, 1/2 tsp (2 mL) each dried thyme and curry powder, and 1/4 tsp (1 mL) garlic salt into sauce mixture.
Vegetable Soufflé: Stir 1 cup (250 mL) cooked shredded carrot, 1/2 cup (125 mL) grated Cheddar cheese and 1/4 tsp (1 mL) dried dillweed into sauce mixture.
Tip
Never add egg yolks to a hot sauce all at once as they may begin to coagulate too rapidly and form lumps.
A small funnel is handy for separating egg whites from yolks. Place the funnel over a measuring cup. Crack the egg over the funnel. The white will run through and the yolk will remain in the funnel.
To make a collar for Basic Soufflé if needed, cut a band of aluminum foil, double thickness, 4 inches (10 cm) wide and long enough to go around the dish, allowing for at least a 3-inch (8 cm) overlap. Wrap it around the outside of the dish and fasten with string. The collar should extend 2 to 3 inches (5 to 8 cm) above the rim of the container.
It's easier to separate the white from the yolk when an egg is cold.
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