The Daring Cooks this month took on quite a daring challenge: souffle. It’s considered one of the most challenging and finicky deserts to make, so I was super excited to test my culinary prowess. Turns out it’s actually not nearly as difficult as people assume. The biggest difficulty is really in making sure it’s served within 2 minutes or so of coming out of the oven–before it starts to fall. So be daring, and make souffle! It was absolutely divine!
Recipe from BBC Good Food
For the dishes:
2 Tbsp (30 ml) 1 oz (30g) unsalted butter, for greasing
Cocoa powder or finely grated chocolate
For the Creme Patisserie
2 T all-purpose flour
2 t caster (superfine) sugar (regular sugar is OK, especially if you throw it in a food processor)
½ t corn starch
1 medium egg yolk
1 medium whole egg
4 T milk
5 T heavy cream (or double cream)
3 oz good-quality dark chocolate preferably 70+% cocoa solids, broken in pieces
2 T unsweetened cocoa powder
1 t chili powder
For the egg whites:
6 medium egg whites
6½ T superfine/caster sugar (if you don’t have it, regular sugar is OK)
Tip a little cocoa powder or grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
For the crème patisserie, mix the flour, sugar and corn starch into a small bowl.
Stir about 2 tbsp (30 ml) of the beaten egg whites into the crème patisserie. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume), then fold in the rest.
Spoon the mixture into the dishes. Run a spoon across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
Bake the soufflés for 15-17 minutes.