Souffles Made Easy

These are two of the souffles I make that I have simplified over the years. I don’t make a Bechamel Sauce and I use a simplified version of a Creme Anglaise. Souffles with Bechamel come out very creamy and are not tailored to most American palates, anyway. Try these, and you’ll see how incredibly fast and easy they are to make!

Cheese Souffle
Ingredients
4 large eggs, separated
1/2 cup of your favorite hard cheese, grated finely
1 tsp Dijon mustard
pinch of sea salt
pinch of cayenne
1 TB of fresh chives, chopped finely (optional)
2 TB of Parmesan, grated finely
Chocolate Souffle
Ingredients
4 large eggs, separated
2 oz superior quality chocolate, melted and cooled
pinch of sea salt
1/2 tsp real vanilla extract
2 TB sugar
Creme Anglaise for Chocolate Souffle
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Method for Cheese Souffle
Preheat oven to 375 F. Place one oven rack in the middle of the oven with at least 6 inches of clearance. In a large mixing bowl combine all ingredients except for egg whites and Parmesan. Set aside. In another bowl, whip egg whites until stiff peaks form. Fold egg whites into other ingredients. Prepare four 1 cup ramekins by spraying with cooking spray and coating with Parmesan, emptying excess. If you want the souffles to stand tall, wrap a 6 inch high piece of parchment, folded in half around each cup and tie with kitchen string. Fill each cup almost to the top (of the cup only) and bake for about 20 minutes, or until puffed and very golden. Serve immediately!
Method for Chocolate Souffle
Preheat oven to 375 F. Place one oven rack in the middle of the oven with at least 6 inches of clearance. In a large mixing bowl combine all ingredients except for egg whites. Set aside. In another bowl, whip egg whites until stiff peaks form. Fold egg whites into other ingredients. Prepare four 1 cup ramekins by spraying with cooking spray and coating with sugar, emptying excess. If you want the souffles to stand tall, wrap a 6 inch high piece of parchment, folded in half around each cup and tie with kitchen string. Fill each cup almost to the top (of the cup only)and bake for about 20 minutes, or until puffy. Serve immediately and use two spoons back to back to partially open the souffle. Fill with Creme Anglaise (see below).
Creme Anglaise
Purchase a pint of high quality vanilla ice cream. Allow to thaw completely. That’s it! I have made Creme Anglaise in the traditional manner, but this is much easier!

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