by J.A. O'Neal

Created on: June 28, 2009   Last Updated: January 21, 2011

Many people tend to think of souffles as being a horribly complicated dish that can only be achieved by master chefs. Though they really just the opposite, which is what makes them a wonderful dish to present to your friends at luncheons, for a light lunch, or dinner. A souffle is merely nothing more than a bechamel sauce into which egg yolks and a puree are mixed, then egg whites are folded in and it is baked until it puffs and browns. No big hassle at all.

First begin with the souffle mold: souffle molds typically come in a six cup size, or an eight cup size(note-the standard souffle is eight cups, which is what is used in this recipe). It does make little difference what size you choose. I prefer to use ceramic or porcelain molds, however you can also use a metal 'charlotte,' which is less expensive than porcelain or ceramic. You can purchase a souffle mold at almost any specialty cooking store The ceramic, and especially porcelain ones, however, can be very expensive; you can find good deals online. To prepare your mold for the souffle, generously butter the sides and the bottom of your mold. Then evenly sprinkle bread crumbs or grated cheese on the bottom.

The next step is the sauce: Start by separating your room temperature eggs(seven to eight large grade A eggs), put the egg whites in the bowl you will beat them in, and the egg yolks in a small cup or bowl near your stove so they are in easy reach when you need them. Now, melt 3-1/2 tablespoons of butter in a large sauce pan. Once the butter has melted add 4-1/2 tablespoons of flour, stir constantly for two minutes to cook the flour. Now add one and a half cups of boiling milk(bechamel sauce) or one and a half cups of stock or broth(veloute sauce). Remove from heat and beat vigorously until all the ingredients are well incorporated. Season with salt and pepper and return to moderately high heat. Stir constantly until sauce thickens(one minute). Remove the pan from heat and mix in the egg yolks. Now mix in the cheese or puree of your choice, and set aside.

Now is the most important step in making a souffle, the egg whites. Note: if you are unsure on how to properly beat egg whites, read my article on 'the best way to beat egg whites." Beat seven to eight egg whites by hand, or by using an electric hand or stand mixer. If you are not using a copper bowl, add one teaspoon of cream of tarter to the egg whites once they reach the frothy stage. The egg whites are done once they hold soft peaks. Stir one quarter of the egg whites into the sauce to lighten it, then fold in the remaining egg whites. Pour into your prepared souffle dish and gently smooth the top. Bake in the middle rack of your oven for twenty-five to thirty minutes at 325 degrees Fahrenheit. Note: if you do not like your souffle creamy in the middle bake for four to five minutes longer. The souffle should be served immediately after it is removed from the oven.

Below are links for souffle molds:

-The large size is for the following mold is the standard eight cup mold. http://www.williams-sonoma.com/srch/index.cfm?action =kwd&words=souffle&searchform=1

-This is a metal French made charlotte mold, though not as elegant as ceramic of porclein it is cheaper and practical. https://www.kitchenworksinc.com/itemDetail/20222/1.5 L-TINNED-STEEL-CHARLOTTE-MOLD-MADE-IN-FRANCE

-This is a very inexpensive, elegant ceramic Cordon Bleu souffle mold. http://www.amazon.com/gp/product/B00004S4VU/ref=pd_l po_k2_dp_sr_2?pf_rd_p=304485901&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000C6AJG&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=10K6DE876BR7QF2FP5JP

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