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For years and years I've been afraid of making soufflé - yolks, whites, stiff peaks...oh my! What a wimp! If you've ever made homemade cheese sauce and own a mixer, have no fear. With about five bucks and an hour (and that mixer), you can have dinner - pretty good deal. There are a few tricks of the trade that will help ensure your soufflé rises. I found this old Julia Child episode a huge help. This savory version is mixed with goat's milk cheddar and grilled corn, but the variations are endless.
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103.59375
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103.59375
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103.59375
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103.59375
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103.59375
156
103.59375

Grilled Corn and Cheddar Soufflé

July 14, 2013

30 min or less active, 60 min or less total, appetizer, main, side, summer

For years and years I've been afraid of making soufflé - yolks, whites, stiff peaks...oh my! What a wimp! If you've ever made homemade cheese sauce and own a mixer, have no fear. With about five bucks and an hour (and that mixer), you can have dinner - pretty good deal. There are a few tricks of the trade that will help ensure your soufflé rises. I found this old Julia Child episode a huge help. This savory version is mixed with goat's milk cheddar and grilled corn, but the variations are endless.
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Information

Servings: 6
Time: About 30 minutes active; one hour total
Price: About $5.20 total; $0.90 per serving
Nutrition (per serving):
Calories: 253.7
Protein: 13.2g
Fat: 16.5g
Saturated fat: 8g
Carbohydrates: 13g
Fiber: 1.2g
Sodium: 395.7mg
Cholesterol: 166.8mg
High In:
Good Source:
Low In:

Ingredients

  • 3 Tbsp butter (I used Earth Balance Whipped)
  • 3 Tbsp flour
  • 1 cup warm milk
  • 4 eggs plus 2 extra egg whites, at room temperature
  • 4 oz cheddar, grated
  • 2 medium ears of corn, grilled and kernels cut from the cob (about 1 1/2 cups)
  • 1/2 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1/2 oz parmesan, finely grated
  • 1/4 tsp cream of tartar or white vinegar
  • 1/4 tsp salt

Preparation

  1. Preheat oven to 375 degrees. Position one rack in the lower middle.
  2. Melt butter in a small pot over medium heat. Add flour and whisk well for about 2 minutes. You now have a roux.
  3. Add milk and whisk well again. You now have a béchamel.
  4. Add 4 egg yolks and whisk well again. I don't think that's called anything.
  5. Mix in cheddar, corn, pepper and nutmeg until cheese is melted. Turn heat to low.
  6. Meanwhile, spray a six-cup soufflé dish with cooking spray. Sprinkle parmesan cheese on the inside - both the bottom and sides. Make a collar using wax paper or foil and use 2 metal pins to secure it. Set aside.
  7. In a stand mixer or with a hand mixer, beat the 6 egg whites with the cream of tartar and salt on high until stiff peaks form, about 4 minutes.
  8. Remove the cheese sauce from the heat and gently fold in a large dollop of the whites. Then make a space in the egg white bowl and pour the sauce in. Gently fold the whites into the sauce turning the bowl with each mix.
  9. When it's well-incorporated, gently pour the mixture into the soufflé dish. With a spoon or scraper, make a shallow circle an inch or two from the sides.
  10. Bake for 30-35 minutes. Don't open the oven before 25 minutes. Remove and serve immediately - the soufflé will naturally fall within 5-10 minutes.

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