Monday, November 18, 2013

Double Baked Stilton And Corn Souffle

Well I have good news and bad news. Let's start with the bad. I have had my first soufflĂ© disaster. (This is the 4th one I have made). The picture I'm displaying is pre removal from the pan. We turned it out and it was not nearly done. So it went back in the pan and cooked for about 20 more minutes at 350. In the end it was the consistency of fluffy scrambled eggs. The good news?  It was still fantastic. My husband still rated it a five with the consistency issues. I also didn't spring for the fancier versions if the cheese. Plain ole Publix blue cheese and deli cheddar, so it wasn't that pricey, and not hard to procure any ingredients. It was fine with thses "lesser" ingredients.  Perhaps next time  try it, I will not try to follow the adding the "dollop" of cream.  I fear that may have fooled with the consistency and perhaps it was done just wet??  It will be made again, and we will love it, even if I mess it up again:).

Double Baked Stilton And Corn Souffle

1 1/2 Cup whole milk
6 Tbl unsalted butter
1/4 Cup all-purpose flour
5 ounces grated Red Leicester or farmhouse cheddar
2 ounces crumbled Stilton Gorgonzola, or Maytag blue cheese
4 large egg yolks
1 Cup fresh or thawed frozen corn kernels
1 Tsp spicy brown mustard or 1/2 teaspoon dry mustard powder
Kosher salt and freshly ground black pepper
6 large egg whites at room temperature
1 Cup heavy cream for reheating
1.Preheat the oven to 400 degrees F. Butter and flour 1 large souffle
dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
2.Heat the milk in a saucepan over low heat. Melt the butter in a medium
saucepan over medium heat, then add the flour, whisking until smooth and
creamy. Cook about 3 minutes, until the mixture turns straw colored.
Whisking, pour in the hot milk, and whisk constantly over medium heat
until the mixture thickens, about 1 to 2 minutes.
3.Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and
mustard. Season with salt and pepper, to taste. Set aside to cool 5
inutes. Whip the egg whites until soft peaks form, and then fold into
the souffle mixture in thirds with a rubber spatula.
4.Pour the mixture into the souffle dish or dishes, and then place them
in a roasting pan. Pour hot water into the pan until it comes halfway up
the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35
to 45 minutes for large ones, until risen and slightly firmed. Serve
immediately or let the souffles cool in the dish, then turn out, cover,
and refrigerate. (The dish can be made up to this point up to 24 hours
in advance.)
5.If made ahead of time: to serve, arrange the turned out souffles in a
baking dish, poke a hole in the top and pour a little heavy cream inside,
  then drizzle a little heavy cream over the top of each souffle, and
bake at 400 degrees until hot and bubbly, about 10 minutes.~
If you want to make your souffles
even more luxurious, follow the reheating instructions by pouring a
dollop of heavy cream inside each one for the last 10 minutes of cooking.

No out of the pan and on the plate picture for the internet;)

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