Last week I was doing kind of trial and error with several recipes to get the flawless result and finally I am happy with the result. With the first two recipes that I have tried, it tasted good but after rising up they got crack on the top. The third one was adapted from Martha Stewart and it came out as really a foolproof recipe.
Traditionally Soufflés are made in ramekins, though you can use small cups too. They can be made with different flavors.SouffléSoufflédust with confectioners sugar and serve immediately. It would be nice if you can serve them as soon as possible.
Recipe of Classic Chocolate Soufflé : serves 4
Unsalted butter : 2 tablespoon ( at room temperature )
Granulated white sugar : 1/2 cup plus more for ramekins
Egg whites : 3 (at room temperature)
Egg yolks : 3 (at room temperature)
Cream of tartar : 1/8 teaspoon ( as a substitute, you can use 1/2 teaspoon of white vinegar )
Bittersweet chocolate : 5 and 1/2 Oz
Vanilla extract : 1/2 teaspoon
Whole milk : 2/3 cup
Cornstarch : 1 tablespoon and 1 and 1/2 teaspoons
Salt : 1/8 teaspoon
Sour cream : 3 tablespoons
Confectioner's sugar : for garnishing
1. Preheat oven to 400 degrees F or 200 degrees C. Brush four small ramekins with the melted butter and coat each ramekins with white sugar.
2. Whisk egg whites with a hand mixer until it is foamy, about 2 minutes. Add cream of tartar. Whisk until soft peaks form. Gradually add sugar and whisk until medium peaks form, it will take about 5 minutes.
3. Melt the chocolate and set it aside. Take milk in a sauce pan, add corn starch and salt, whisk it nicely. Bring to simmer. Stir it until it is thick, it will take about 2 minutes. Now add the chocolate to milk mixture and whisk it. Add egg yolks and sour cream and mix it. Gently fold in egg whites.
4. Fill the ramekins evenly with batter. Place the ramekins on a baking sheet and bake. Rotate it halfway and bake until souffles puffs but centers should be still semi-liquid. It takes 14 to 15 minutes. Once they are done, dust with confectioner's sugar and serve immediately.
( the recipe is adopted from Martha Stewart )
When you separate the eggs or whisk the egg whites, these tips will help you to get perfect meringue :
Cold eggs separate more easily.
Tiniest bit of fat or egg yolk will wreck a meringue.
After separating , bring egg whites to room temperature, it will take about 30 minutes.
Stainless steel bowl or glass bowls work best, make sure the bowls and whisks are spotlessly clean, grease free and dry.
Don't over beat.