I was out searching for the perfect saute pan for me, when I stumbled upon some gorgeous Le Creuset ramekins at a great price. I had not tried my hand at making a souffle yet, so I figured now would be as good a time as any! I used a several souffle recipes as a guide. My recipe is rather basic and I was proud of the results, but can't wait to go to the lab again and expand and improve. The individual souffles make for a wonderful presentation and are perfect for a breakfast or brunch occasion. I tried them piping hot and at room temperature and found that they seemed more flavorful at room temperature. Have fun and don't be afraid to use your own creative genius to develop ideas.
4 tbsp. butter
2 tbsp. all purpose flour
1 c. evaporated milk
1 cup shredded sharp Cheddar cheese
3 eggs, separated
4 oz. fresh chopped broccoli florets
1/4 c. cooked bacon pieces, crumbled
4 green onions, trimmed and thinly sliced
Preheat oven to 350*F.
Spray bottom of 1 1/2 quart souffle dish. In small saucepan over medium heat, and hot butter, whisk in flour and SPST. Gradually stir in milk, stirring and cooking until thickened. Stir in cheese until melted.
In a small. bowl, beat yolks slightly with a fork.
Temper eggs with cheese sauce, then stir egg mixture into cheese sauce stirring constantly to prevent clumping. Beat egg whites at high speed until stiff and fold in in broccoli, bacon and cheese sauce. Pour into dish or 6 4 1/2 oz. ramekins. Bake for 40 to 50 minutes or until golden brown. Place ramekins on baking sheet for ease of handling. The ramekins will only take about 15 to 20 minutes. Spray with olive oil for a fabulous glossy finish!
The inside of the souffle is rather light and flavorful!