(putting this here as I usually make this as a main, but it can certainly be used as a side.)
First of all, if you're afraid of the lore surrounding souffle, don't be. This is a very forgiving and easy recipe.
I'm not going to reprint his (okay, her's really,) recipe, as it's easily available. Some observations...
If you can make a smooth cream sauce, this is not complicated at all.
5 extra large eggs or 6 large (my experience.)
This recipe halves pretty well, I just use 3 eggs
For a half recipe, I use individual casseroles, 2 cup, I think, but cut down the oven temp to 350 from 400 to avoid overcooking
Don't let the base cool too long, it will affect the cook time.
The sides will brown MUCH faster than the top, and be careful to not overcook. I use an instant read thermometer and cook to 165 degrees F
I've not had any problems with this recipe deflating during cooking (the lore isn't always right!) It will deflate quickly after removing it from the oven, and you really do want to wait for 10-15 minutes before eating. In all honesty, I've enjoyed this recipe more than enough to pretty much ignore the classic French method where the whites are separated, beaten, then folded into the base & yolk mixture. Yes, it'll be lighter, don't care, it's good.
First of all, if you're afraid of the lore surrounding souffle, don't be. This is a very forgiving and easy recipe.
I'm not going to reprint his (okay, her's really,) recipe, as it's easily available. Some observations...
If you can make a smooth cream sauce, this is not complicated at all.
5 extra large eggs or 6 large (my experience.)
This recipe halves pretty well, I just use 3 eggs
For a half recipe, I use individual casseroles, 2 cup, I think, but cut down the oven temp to 350 from 400 to avoid overcooking
Don't let the base cool too long, it will affect the cook time.
The sides will brown MUCH faster than the top, and be careful to not overcook. I use an instant read thermometer and cook to 165 degrees F
I've not had any problems with this recipe deflating during cooking (the lore isn't always right!) It will deflate quickly after removing it from the oven, and you really do want to wait for 10-15 minutes before eating. In all honesty, I've enjoyed this recipe more than enough to pretty much ignore the classic French method where the whites are separated, beaten, then folded into the base & yolk mixture. Yes, it'll be lighter, don't care, it's good.
