October 23, 2005

Butterscotch Souffle

Kitchen Chick is lovingly hosting IMBB #20 - Souffles. I will admit that my entry was completely last minute - but I wanted, for ONCE, to participate in a group blogging event.

That said, this is my first souffle. Outside of this attempt I've never had souffle, so my ability to measure this against a GOOD souffle is weak. Nonetheless, I believe it turned out lovely, albeit not as high as I would have liked.

Not a complete failure for a first try. I did manage to miss a few clumps of flour that should have been incorporated, but it wasn't a big deal to me or the 'band. I think his verdict was "That would taste good on cake."


In the end it was very tasty, not perfect by any standards, but a glimpse into the not quite as terrifying as it sounds souffle world.

Butterscotch Souffle

4 Tbsp. unsalted butter, softened
3/4 c. packed brown sugar
5 Tbsp. AP flour
1/8 tsp. salt
1 c. whole milk
1 Tbsp. vanilla extract
5 large egg yolks
1/4 tsp. cream of tartar
1/4 c. granulated sugar
5 large egg whites

1. Heat the oven to 385-f degrees. Using 1 Tbsp. of butter, grease the inside of a 1 1/2 quart souffle dish and add 1/4 c. of the brown sugar. Shake and turn the dish to evenly distribute the sugar and knock out the excess.

2. Combine the flour and salt in a small bowl and gradually whisk in 1 c. milk until no lumps remain, about 10 seconds. Set aside.

3. In a small, heavy saucepan, heat remaining 3 Tbsp. butter over medium heat until foaming. Add remaining 1/2 c. brown sugar and cook until bubbling and fragrant, about 30 seconds. Add flour-milk mixture and whisk constantly until mixture has thickened and pulls away from the sides of the pan, 2 1/2 to 3 minutes. Remove from heat, turn contents into a large bowl, and whisk in vanilla. Whisk in yolks one at a time, whisking about 10 seconds after each addition.

4. Combine cream of tartar with the granulated sugar. In a mixing bowl, beat egg whites for 30 seconds on medium speed. Turn mixture to high and slowly add the sugar mixture. Beat until egg whites hold a 2 inch peak.

5. Add one-quarter of the beaten egg whites to the base and whisk together. Add the remaining whites and fold the mixture as gently as possible, using a rubber spatula.

6. Turn the mixture into the prepared souffle dish and run your index finger or a knife around the perimeter of the souffle, and inch in from the sides. (This helps the souffle to rise properly.) Bake in the middle of the oven 20 to 25 minutes, checking souffle after 20 minutes. The top should be brown but the souffle should still wiggle when gently shaked and, when cut into, the center should be wet and a bit loose. Serve immediately.