This dessert have given me sleepless nights. Like how come it keep “Falling” in the oven or immediately I bring it out. But no, I never gave up. And Yes, I finally made the perfect Souffle. Lovely tasting dessert. Fluffy Awesomeness!

My issue was the the separation of the yolks from the egg white, also whipping the egg whites. I learnt my mistakes and perfected it. I’m now a master (Jk Jk)

Souffle is very versatile. You can go crazy with it and make different types. It can be savory also. For this Souffle I made, I added granola i made previously. Gave it a gritty but fluffy taste.

Ingredients

• Butter (2 tablespoon)
• Flour ( 2 tablespoon)
• Milk (1 cup)
• 4 Egg Yolks
• 2 Egg White
• Cream of Tartar (1/4 teaspoon) or White Vinegar (1tsp)

Directions

1. Preheat oven to 375° F (190° C).
2. Melt butter in medium saucepan over low heat. Stir in flour, and salt. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
3. Separate eggs. Beat yolks well and add 1/4 cup (50 mL) of warm sauce mixture to egg yolks.
4. Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended. Set sauce aside to cool slightly.
5. Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
6. Carefully pour into 4-cup (1 L) soufflé or casserole or ramekin dish.
7. Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately!

 Variations:

I’ve tried the below variations and they came out wonderful. Go crazy and find the one that works for you.

• Cheese Souffle: Stir 1 cup grated Swiss cheese and 2 tbsp chopped green onions into sauce mixture.
• Chicken Souffle: Stir 1 drained can (6 oz/170 g) crab meat, 1/2 tsp dried thyme, 1/2 tsp (2 mL) curry powder, and 1/4 tsp garlic powder into the sauce mixture.
• Vegetable Souffle: Stir 1 cup (250 mL) cooked shredded carrot, 1/2 cup grated Cheddar cheese, and 1/4 tsp (1 mL) dried Parsley into sauce mixture.

Some Few Tips that helped me perfect my Souffle making skills

• Never add egg yolks to a hot sauce all at once as they may begin to coagulate too rapidly and form lumps.
• It’s easier to separate the white from the yolk when an egg is cold.
• A small funnel can be used for separating egg whites from yolks. Place the funnel over a measuring cup. Crack the egg over the funnel. The white will run through and the yolk will remain in the funnel.
• Eat immediately.

I’m also going to share the times I failed trying to make it. Ugh