Duck eggs, with their higher fat content, are the perfect choice to get these individual souffles to rise to great heights, but chicken eggs will work just fine too. Fresh herbs and fresh eggs are two of my favorite ingredients with which to cook - and this simple recipe allows both to shine.
Souffle isn't hard to make and these single-serving souffles make a quick, simple dinner alongside a garden salad. In less than an hour you can have a pretty impressive meal on the table for your family, using basic ingredients you probably already have on hand. Feel free to substitute a different cheese or different herbs.
1-1/4 Cup milk
1/4 Cup heavy cream
Sprig of fresh thyme
3 Tablespoons butter
1/4 Cup plus 1 Tablespoon flour
4 large ducks eggs, separated, at room temperature (or substitute 6 large chicken eggs)
1/4 Cup fresh grated Parmesan cheese, plus extra finely grated for ramekins
1/2 teaspoon sea salt
Freshly ground nutmeg
1/8 teaspoon fresh lemon juice
3/4 Cup diced Swiss cheese
4 6-ounce ramekins, cocottes or other heat-proof stoneware dishes
|-I love my Le Creuset cocottes, they are perfect for these single-serving souffles-|
Preheat oven to 350 degrees. Butter 4 6-oz. ramekins and sprinkle with Parmesan to lightly coat the inside of each. Refrigerate until ready to fill.
Bring milk, cream, thyme and bay leaf to a simmer in a small saucepan over medium-low heat, stirring occasionally. Meanwhile, melt butter in a skillet over medium heat, then add the flour, stirring constantly for about a minute until the mixture foams and a roux starts to form. Whisk in the warm milk and continue to whisk for another minute, until roux begins to thicken. Remove the herbs, pour the mixture into a large bowl and whisk in two of the egg yolks (reserve remaining two yolks for another recipe), the 1/4 Cup of Parmesan cheese, salt and nutmeg. Let cool a bit.
In a large bowl, beat the four egg whites and lemon juice with a hand mixer on low until foamy. Increase the speed to high and beat until soft peaks form. Gently fold 1/4 of the egg whites into the roux with a rubber spatula, then carefully fold in the remaining egg whites until just blended. Add the Swiss cheese and fold into the mixture.
Divide the mixture between the prepared ramekins and bake for 30 minutes, or until puffed and golden on top. Serve immediately, using additional thyme as garnish.
|-heat milk, cream and herbs to a simmer-|
|-stir in flour to make a roux-|
|-when your roux foams, remove from heat and add egg yolks, Parmesan cheese, salt and nutmeg, set aside-|
|-beat egg whites to soft peaks-|
|-fold egg whites and Swiss cheese into your roux-|
|-bake until puffed and golden on top-|
|-garnish with thyme and serve-|
Recipe inspiration from: