We’re venturing into souffle territory this week. Will you be serving it for breakfast, as a main course, or for dessert? Posting date is March 31!
Cheddar Corn Soufflé
Yield: 6 main-dish or 10 side-dish servings
2 tablespoons finely grated fresh Parmesan cheese
1⁄2 teaspoon salt
1⁄2 teaspoon freshly grated nutmeg
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon ground cayenne 1 cup whole milk
2 ounces (1⁄2 stick) unsalted butter
1⁄4 cup all-purpose flour
5 large eggs, separated, plus 1 large egg white, at room temperature
3⁄4 teaspoon cream of tartar
1 cup packed grated extra-sharp cheddar cheese (about 4 ounces)
1⁄2 cup fresh corn kernels or frozen corn, thawed
Preheat the oven to 400 degrees F and position the rack in the center. Lightly butter the bottom and sides of a 1 1⁄2-quart soufflé dish. Dust the soufflé dish with the Parmesan cheese (so that it adheres to the butter) and knock out the excess.
In a small bowl, whisk together the salt, nutmeg, black pepper, and cayenne. Set aside.
In a medium saucepan over medium heat, warm, but do not boil, the milk. Remove from heat once tiny bubbles appear around the pan’s perimeter.
In a medium, heavy-bottomed saucepan, melt the butter. Add the flour and whisk until completely combined, 2 to 3 minutes. Remove from the heat, wait 30 seconds, then slowly stream the milk into the butter mixture while whisking constantly. Continue whisking until smooth, and return to the heat. Cook until the mixture bubbles and becomes thick, 8 to 10 minutes. When bubbles appear, remove from the heat and whisk in the spice mixture. Continue stirring vigorously for about 1 minute to release some of the heat. Add the 5 egg yolks, one at a time, whisking after each addition. After all the yolks are completely incorporated, transfer the mixture to a large bowl.
In another large bowl (or in the bowl of a standing mixer fitted with the whisk attachment), whisk the 6 egg whites vigorously for 1 minute. Sprinkle the cream of tartar over the whites and continue beating until the egg whites form stiff peaks.
Fold one-third of the egg white mixture into the soufflé base. Add the cheddar cheese and corn, along with half of the remaining egg whites, and gently fold until almost incorporated. Gently fold in the remaining egg whites until completely but just incorporated.
Transfer the entire mixture to the prepared soufflé dish. Run your thumb around the inside edge of the dish to wipe away any stray mixture (this will provide for an even rise), place the soufflé in the oven, and immediately reduce the oven temperature to 375 degrees F. Bake for 30 to 35 minutes, or until the soufflé is puffy, slightly golden, and the center is just about set.
Transfer the soufflé dish to a serving platter and serve immediately.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.