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Easy Ways to Soufflé Success Home Page A soufflé is a triumph among desserts. Here we show you how to create this baking classic perfectly every time. Soufflés have long had the reputation of being difficult and temperamental, which is why some bakers resist them but if you follow our instructions, you’ll soon master the technique and never fear soufflé failure again. Equipment Soufflés require little equipment: a wire whisk, a rubber spatula, a kitchen spoon, and a knife, skewer, or cake tester. Although soufflés can be baked in a casserole, they bake better and make a nicer presentation if the classic French straight-sided, fluted, white pottery dish is used. This dish comes in 1 ½-quart and 2-quart capacities (serving 4 to 6) and smaller (8 ounce) versions for individual servings. Techniques Most home bakers are familiar with two of the basic techniques: making a smooth cream sauce, and beating egg whites until soft peaks form. The third technique consists of folding the beaten egg whites and sauce together to return the maximum airiness. To do this successfully, first stir a little beaten egg white gently but thoroughly into the sauce. This lightens it enough so that the balance can be folded in quickly. Use gentle down-around-and-over strokes, rotating the bowl a quarter turn with each motion. Timing A soufflé base can be made up to two hours in advance; the egg whites can then be added just before baking. Once the soufflé is baked, it must be brought to the table within 10 minutes, although it can be left in the meantime---undisturbed---in a turned-off oven. As the saying goes, a soufflé waits for no guest. Flavorings There are many ways to flavor a soufflé. Add 1 teaspoon vanilla extract; 1 teaspoon vanilla and 1 teaspoon instant coffee powder; 1 tablespoon grated lemon peel; or, ½ cup sweetened coconut. You can also use ¼ cup liqueur, brandy, or sherry. To maintain the right consistency when adding more liquid, add an additional egg yolk. Classic Soufflé This soufflé recipe takes only 20 minutes to prepare and yields 4 to 6 servings. ¼ cup (1/2 stick) butter 1/3 cup plus 2 tablespoons granulated sugar 3 tablespoons all-purpose flour ¾ cup milk 4 large egg yolks, lightly beaten Flavorings (see previously mentioned) 5 large egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon salt Garnish Confectioners’ sugar Preheat oven to 375F. Grease a 1 ½ quart soufflé dish with 1 tablespoon butter; dust with 2 tablespoons sugar. In a medium, heavy saucepan, mix together ¼ cup sugar and flour over medium heat. Stir in milk until smooth. Bring mixture to a boil over medium heat. Cook stirring constantly, for 30 seconds. Stir in remaining butter. Cool for 5 minutes. Stir 2 tablespoons hot milk mixture into beaten egg yolks. Stir egg mixture into milk mixture. Stir in flavoring. (If preparing base ahead, cover surface with plastic wrap.) Beat egg whites at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Beat in remaining sugar until stiff, but not dry, peaks form. Gently fold one-quarter of beaten egg whites into sauce base. Using a large rubber spatula or a whisk fold remaining whites into sauce. Pour mixture into prepared dish, filling it three-quarters full. Using a spoon, trace a circle 1-inch deep and 1-inch in from the edge of mixture. Bake soufflé until top is puffy and firm, 25 minutes. (Or, bake individual soufflés for 20 minutes.) Sprinkle top with confectioners’ sugar. Bake until a thin knife, skewer or cake tester inserted in the center of soufflé comes out clean, 5 to 10 minutes more. Tips for Success • Use room temperature eggs for the highest volume. • Place soufflé on an oven rack in the lowest position in the oven; remove the other racks. • Be sure to preheat the oven. A soufflé must be baked in a hot oven in order for it to rise to its fullest height. • Soufflés bakes at 375F will be crusty and delicate, and have a slightly moist center. For a soufflé that is firmer and more stable bake at 325F. Serve a firmer soufflé with a berry sauce, a chocolate sauce or sweetened whipped cream. • When dusting the soufflé with confectioners’ sugar move the dish as little as possible. • Don’t worry if your soufflé is a little uneven or has cracks in the surface; that’s part of its classic beauty. • To serve the soufflé, use two forks to separate the servings, the spoon each onto an individual serving plate. From American Home Baking

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