偶寐卡美記 • Hermit 2008

Ever seen the movie "Breakfast at Tiffany's"? remember that Audrey Hepburn trying to make the famous French Soufflé? It was then I started my fantasy about soufflé...

Also it was then make me think soufflé is a very difficult dish, and not many restaurants offer it. If any does, you will need to order it at least 40 minutes ahead so the kitchen can deliver it in time.

the major ingredient is egg, so I really don't want a recipe using too many eggs - especially the yolks (to control the cholestrol level of my better half); I searched online diligently for recipes just for two persons.

Tried 3 recipes in a roll, the first lesson: it is not a good idea to modify the recipe if it is not designed to serve only 2 people. I found Martha Stewarts Lemon  Soufflé recipe (for 6 people), thought I could just reduce the quantity to 1/3............your guess is right, it did not work. How am I supposed to divide "1/4 cup plus 2 tablespoons fresh lemon juice from 2 lemons" into one third??? So my lemon souffle turned out really grainy, flat and soggy, although it did not taste bad.

The chocolate souffle I tried is funny, it calls for 2 T cocoa, but I was not sure it is only for coating the ramekins, so I added the rest in the yolk mixture, and the thing turned so dry it is impossible to fold egg whites into it!  Ohhh, such is my adventure! :o)~

Luckily, this delicious Orange Soufflé recipe works, it tastes great, and is much easier than other recipes. I modified it a little bit, mainly reduced the butter, because I really did not need 1T butter to coat the ramekins, and it taste a bit heavy.

Ingredients:

To coat the ramekin:

• 1/2 T butter
• 1 T granulated sugar

To melt and mix:

• 2 T butter (or 1T if you prefer)
  
• 2 teaspoons flour

• 1/4 cup milk

• 2 T orange liqueur, such as Grand Marnier
• 1 T grated orange zest
• 2 egg yolks

• 2 egg whites
• Pinch salt
• Pinch cream of tartar (1/8 t); or 1/4 teaspoon vinegar
  
• 2 T powder sugar

Directions:

1.                  Heat oven to 375° F.

2.                  Grease one 16-ounce or two 8-ounce ramekins with butter (about 1/2 T). Coat with 1 T sugar, then tap out the excess. Place on baking pan - for ease to get in and out of oven. Set aside.

3.                  Melt the remaining butter in a large saucepan over medium heat and whisk in the flour.

4.                  Blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute.

5.                  Remove from heat. Blend in the liqueur and zest. Whisk in the egg yolks one at a time. Set aside. (Recipe can be made to this point up to 1 day ahead. Cover and refrigerate.)

6.                  Beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form. Pour the sauce into the whites; gently fold together. Spoon into ramekins. Do not overfill, leave at least 1/2 inch below the rim.

7.                  Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.  Enjoy watching it rise... it is fun!

at first it rises a bit...

about 18 minutes later, it puffs more than double the size...  超有成就感!

8.                  Serve immediately, with dessert sauce of your choice: poke a small hole in the crust of the souffle and pour sauce inside. I like it without sauce too, just enjoy the simply and pure flavors from eggs and orange!

my first attempt... the top is bit dark because I used a small toaster oven and it puffed so close to the heating element. I will reduce probably 3-5 minutes in oven next time.

2012_0218 new find:

tips: corn starch!!

酥芙蕾 Lemon Soufflé

傻瓜的蘇芙蕾