Culture Kitchen SF

Instructions

• Step 1 Preheat the oven to 300 degrees F.
• Step 2 Brush 1 tablespoon of softened butter onto the interior of a large soufflé ramekin or individual ramekins using a basting brush or your fingers. Sprinkle about 1 tablespoon flour into the buttered ramekins and shake vigorously to evenly coat the interior of the pot. Discard excess flour and place the ramekins in the refrigerator.
• Step 3 Cut off the rinds from the Parmigiano-Reggiano and Comté cheeses. Using a micro plane or box grater to grate the cheese into a small bowl, set aside.
• Step 4 Using 2 small bowls, crack 3 eggs to separate the yolk from the whites by transferring the yolk from one half of the egg shell to the other repeatedly, allowing only the white to fall into one of the bowls and adding the yolks to the other bowl. Crack 1 more egg reserving the whites in the whites bowl and discarding the last egg yolk.
• Step 5 Cut the roots off of the green onions and cut into 2 inch pieces.
• Step 6 In a small saucepan over low heat, heat 3 tablespoons butter, the sliced green onion, 2-3 whole cloves, 1-2 bay leaf, and a pinch of cracked peppercorn.
• Step 7 Infuse the butter cooking for 4-6 minutes. Once the onion is golden (but before it turns brown), pour the contents of the saucepan into a mesh strainer, making sure to reserve the butter that is strained. Discard the green onion, clove, and bay leaf.
• Step 8 Place the butter back into the saucepan and cook over low heat. Add 4 tablespoons flour and 1 teaspoon ground nutmeg to the butter and cook, gently stirring until a paste forms (if needed, add another tablespoon of flour). Cook for at least 5 minutes to make sure to cook the flour.
  TIP: Sophie recommends using a wooden spoon, since it is traditional in France to cook with wooden spoons.
• Step 9 Add 1 cup milk to the saucepan and continue to cook over a low flame, stirring continuously, for 6-10 minutes until the mixture is the consistency of béchamel sauce.
• Step 10 Remove the saucepan from heat and whisk in the shredded cheese until it melts, taste. Add a pinch of salt if needed.
• Step 11 Whisk the 3 egg yolks into the saucepan.
• Step 12 Using either a stand mixer or a hand mixer, beat the egg whites until glossy (about 6-8 minutes).
  TIP: The secret to successfully whipped egg whites is to add a pinch of salt and beat the whites on a low speed for 1 to 2 minutes before increasing the speed to high for 5 to 6 minutes.
• Step 13 This step is the key to making a successful souffle where technique is really important. Fold the batter into the egg whites by drawing your wooden spoon from the center of the bowl to make a clockwise circle around the inside of the bowl while simultaneously turning the bowl clockwise. Stir in this motion until combined, do not over mix.
  TIP: If you prefer, you may add half of the batter at a time. They key is to take your time.
• Step 14 Remove the prepared soufflé ramekin(s) from the refrigerator and pour the mixture into the pot(s). Once filled, run your finger along the edge of the ramekin rim - This will help the soufflé to rise without falling over the edge of the ramekin(s).
• Step 15 Bake for 25-35 minutes regardless whether you are making one large soufflé or several individual soufflés. The soufflé is done once it has risen high and is golden brown. If you insert a toothpick into the souffle and it comes out clean, the soufflé is done. (Depending on your oven, you may need to cook the souffle for as long as 40 minutes)
• Step 16 Serve immediately. Cooked soufflés cannot be saved or stored for later use, but the batter can be kept in the refrigerator for up to 2 hours before baking if necessary.