Originally published on November 16, 2009
I was really worried when I decided that I was going to tackle a souffle. Especially when I heard that you can’t make any noise or bang around in the kitchen while the souffle is cooking because it will fall and become a big egg mess in the oven. Thankfully, I learned that it’s not actually the noise or the stability level that makes a souffle turn out. It’s not having an even and consistent heat so, while stomping around the kitchen won’t affect this souffle, opening and closing the oven door will ruin this dish. That, and not having peaks that are quite right when mixing the egg whites. That was actually the part that I was most worried about but that turned out okay too. Just keep mixing until the peaks form, you’ll know when they’re “stiff.”
So, even though it worked out, does it taste good? You betcha! My girls didn’t like it that much but hey, seeing as how they’re both under the age of 4, you can’t really blame them for not being all over the souffle. And Brent, well, I didn’t even try it on him. But it certainly is good for those adults who like eggs, broccoli, cheese, and all good things!
Ingredients:
1 tablespoon freshly grated Parmesan cheese
1 1/2 cups broccoli florets (1 large head of broccoli)
1/4 cup butter
1/4 cup flour
1 1/2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon Dijon mustard
1 cup shredded cheddar cheese
6 large egg yolks
6 large egg whites
1/2 teaspoon cream of tartar
Directions:
1.) Preheat oven to 325 degrees Fahrenheit. Coat the bottom (not the sides) of a 2-quart souffle dish with non-stick cooking spray. Sprinkle Parmesan cheese on the bottom of the dish and shake to coat. Set aside.
2.) Bring a large pot of water to boil over high heat and add broccoli, turn to low and cook 2-3 minutes until tender but not mushy. Drain well and chop florets into smaller pieces. Set aside.
3.) In a medium saucepan, melt the butter over medium heat. Add flour, whisking constantly until smooth, 1 minutes. Slowly pour in milk and continue whisking constantly until smooth, 1 minute. Slowly pour in milk and continue whisking constantly to prevent lumps from forming. Add salt and Dijon mustard, continuing to stir until mixture thickens, about 2 minutes. Remove from heat and stir in cheese and broccoli.
4.) In a small bowl, lightly whisk egg yolks. While constantly whisking, add a small amount of warm cheese mixture to the yolks. Once combined, add the rest of the yolks to the remaining cheese mixture, whisking briskly to mix. Transfer to a large bowl and set aside to cool slightly.
5.) Using an electric mixer, beat the egg whites and cream of tartar on high speed until stiff peaks form. Lightly fold half of the egg whites into the cheese sauce. Gently fold in the remaining egg whites taking care not to over-mix. Carefully pour batter into prepared souffle dish. Bake 50 – 55 minutes until puffy and golden brown.
6.) Serve and enjoy!