An ideal souffle is light and airy yet moist and creamy.  It is comprised of two components:  an intensely flavored base usually made of a thick milk based white sauce called a bechamel and the beaten egg whites which are folded into the base.  When baked, the souffle puffs to oooh and aaaah heights.   The classics are cheese and chocolate although there are endless combinations and add-ins.   

It is hard to know exactly when a souffle is completed.  The inside should be slightly runny and soft when the spoon is inserted in the center.  Even a souffle which has been overcooked a bit is still delicious.  As you make them, you will become more aware of their doneness by looking at the outside of the souffle.  Once it has risen to its maximum height and begun to brown, it is finished. 

A souffle mixture can be prepared a few hours ahead and held in the refrigerator until baking time.

In the oven the air trapped in the egg whites expands as it heats causing the whole mixture to rise so it is important to properly beat the egg whites to get maximum volume. 

EGG WHITE TIPS: 

Improving the stability of egg whites is probably the most important part of a souffle.

Room temperature whites result in maximum puff and volume.

Use an absolutely clean bowl and utensils to beat the egg whites.

Use fresh eggs (fresh eggs take longer to beat but they are more stable then older eggs)

Absolutely no yolk in the whites. One speck and you won’t get the volume necessary.

Use a copper bowl if you have one. The acidity of the copper helps to create a more stable white. Add a teaspoonof vinegar to the bowl and then wipe it clean with a paper towel.  The trace of acidity left behind helps to stabilize the whites. 

If you don’t have a copper bowl, use an 1/8 tsp of cream of tartar for each egg white.  

If making a sweet souffle, add the sugar only after soft peaks have formed.

Do not overbeat egg whites as they will not expand properly when subjected to heat.  They should form stiff peaks but should still be moist.

BASE TIPS:

Mix a cup of the beaten egg whites into the base prior to folding the remainder of the whites in.  This lightens the base to prohibit deflating.

Fold in the remainder of the whites, being careful not to deflate.  It is not essential to have the base mixed entirely with the whites.  In other words, do not over fold.   

Individual souffles are much easier to make than one large souffle.

The typical base of a savory souffle is a bechamel sauce with additions such as cheese, spinach, chopped shellfish.

The typical base of a sweet souffle is a cream patissiere.

SOUFFLE DISH TIPS: 

The insides of a ramekin need to be buttered and then coated with something like sugar, bread crumbs or cheese to give the souffle something to cling to as it rises.

If using individual ramekins, for even cooking and a good rise, place them on a baking sheet in the center of the oven to ensure even cooking.

Do not disturb the souffle while it is cooking.  The decrease in oven temperature can affect the rise of the souffle.    

Individual souffles take about 16-18 minutes.  Large size souffles take between 30-35 minutes.  

Collars (the parchment wrapped around a souffle are not necessary).   However, the edges of the ramekin need to be wiped clean with a paper towel after filling to allow the souffle to rise up over the edges and not get caught on something.  I like to run my thumb around the rim of each dish to form a moat about 1/2  inch wide along the edge of the souffle mixture. 

 

We oftentimes make caramel in class for various applications.  It is usually a daunting idea to most.  I love to watch the faces of our students as they watch sugar turning and my pronouncement that it is finished.   “Who knew” is usually the response.  Okay, it is probably more like “that was easier than I expected” because I think “who knew” is definitely one of my overused phrases.  

Caramel is simply sugar with the water cooked out of it.  There is both a dry caramel method and a wet caramel one.  I think the wet method is easier for beginners as it isn’t quite as daunting as tossing a cup of sugar into a pan and turning the burner on.  Water mixed with the sugar has the same calming effect as sitting at the beach with the waves gently lapping at your feet. 

I decided to do a photographic demonstration of sugar becoming caramel.  The photos aren’t pretty but the process is kind of quick at the end.  Blink and you might burn your caramel.  Focusing and going for the money shot is pretty much an impossibility.  

I started with one cup of sugar and five tablespoons of water which I put into a saute pan and put on medium high heat.  I didn’t stir the mixture throughout the process.  I just turned the flame on and let the magic happen.  I do find that it is much more foolproof to use a stainless saute pan as oppposed to a non-stick of any sort.  It will work in a non-stick but it takes longer and the subtle color nuances are harder to discern.  I did this “demo” with the heat turned down a notch below what I would normally use so I could document the process.  For beginners, it is best to err on the side of caution.  After a few times, you can increase the heat to high and do this in about 8-10 minutes. 

At the eight minute mark, you can see the sugar starting to “thicken” a bit and turning a very pale amber

At the ten minute mark, you can begin to see the sugar begin to take on some color. I pulled a sample to better demonstrate the color.

At almost thirteen minutes, the sugar is definitely taking on a more amber color.  And yes, this is a golden amber. 

At ($*%&#, you have to watch the pot and not the timer!   And don’t panic, this isn’t as dark as it gets!

At fifteen minutes, you are right on the cusp.  A few seconds too long and you are toast…. or burnt caramel.  Do not answer the phone.  Do not tend to your yapping dog.  Do not get caught up in Judge Judy’s ruling. 

 

Ahhhh…. perfection!   Your caramel can now be used in its various stages for caramel apples, creme caramel, creme brulee, flan, italian meringue buttercream, fudge, individual caramel candies, custard or pudding like the yummy caramel one created by Smitten Kitchen.