There are some secrets to baking a successful soufflé:
Soufflés are made from an egg yolk-based custard that is lightened with beaten egg whites. This mixture bakes up into a light airy creation that makes an impressive dessert or savvory dish.
The following guidelines help ensure success when baking a Soufflé:
- Let the separated eggs or egg whites stand at room temperature for 30 minutes before beating.
- Make sure there are no specks of egg yolk in the white.
- Before beating egg whites, removing all fat residue from your mixing bowl and beaters by washing them thoroughly in hot soapy water and drying with a clean kitchen towel.
- Use metal or glass mixing bowl. Plastic bowls, even freshly washed and dried ones, may have an oily film on them.
- To lighten the batter, fold about a third of the beaten egg whites into the custard base. Then fold in the remaining egg whites.
- Spoon or pour custard into baking dish. Soufflés rise two to three times the volume of the batter. For example, a four-egg Soufflé should be baked in a 1-1/2- to 2-qt. dish.
- Bake on the middle rack of a preheated oven according to recipe directions.
- A Soufflé is done when the top feels firm and a knife inserted near the center comes out clean.
- A Soufflé will fall slightly once it’s removed from the oven. For best results, serve the Soufflé immediately.
- An unbaked Soufflé may be refrigerated up to two hours before baking or frozen for 3 weeks. Thaw a frozen Soufflé in the refrigerator before baking.
- A frozen Soufflé will not bake up as high as a freshly prepared Soufflé.
Practice makes perfect. I will be posting my Blue Cheese Soufflé by Labor Day. Try this wonderful Soufflé, it is great for a brunch or dessert.