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Writer's picturebrkt-ברקט

Soufflé With Corn, Jalapeño and Cheddar

The first time I had a soufflé, I thought "what is this heavenly brew?". It was light and full of flavor and unlike other airy concoctions, it maintained its shape on the plate and in my mouth, so it was substantial as well.


After that first experience at a friend's home, I looked for soufflé on restaurant menus - especially French restaurant menus. I would ask the waiter and predictably, s/he would go back and ask the chef. The answer was also predictably, "we have chocolate soufflé on the dessert menu".


Since I couldn't find it on any restaurant menus, even in France, I began to make soufflés at home for special occasions. And to my surprise, despite the number of steps, it wasn't as challenging as I expected.


I've been told both online and off, that soufflé is so old school, it is not coming back. Well, I am pretty old school, so I have continued to make them and now we don't even wait for a special occasion.


BT's Soufflé With Corn, Jalapeño and Cheddar

Ingredients:

4 eggs yolks

5 egg whites

1 large jalapeño pepper

1/2 cup (42 grams) grated cheddar cheese

2 ears of fresh corn

1 tablespoon chopped chives

2 tablespoons butter

3 tablespoons flour

1 1/2 cups (360 ml) whole milk

1/4 teaspoon mustard powder

1 teaspoon kosher salt


Directions:

Remove kernels from ears of corn

Finely chop jalapeño and chives

Heat milk in saucepan over low flame until tepid

Remove from heat

In separate saucepan melt butter on low heat

Add flour to butter and mix thoroughly - this is the roux

Cook roux on low heat for 2 minutes, stirring constantly

Pour 1/3 of tepid milk into roux and whisk briskly to prevent lumps

When roux is thoroughly incorporated, add mustard and remainder of milk

Turn flame up to medium and stir while sauce thickens

Test sauce - if it coats the back of a spoon evenly, it is done

Add cheddar cheese and stir

Remove saucepan from heat and let cool

Separate yolks from whites

Add egg yolks one at a time to sauce and stir after each one

Add salt, jalapeño and chives

Beat egg whites until stiff but not dry

Fold egg whites into sauce

Pour into buttered round baking dish - you can line it with paper if desired

Bake at 350 F. (175 C.) for 45 minutes


Enjoy! !בתיאבון



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