any good recipe for making souffle???

Answer 1

CHOCOLATE SOUFFLE

1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites

Accompaniment: lightly sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

Cooks'note:
• Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.
Makes 2 to 4 servings.
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Carrot Souffle

1 1/2 lbs carrots, sliced
1/2 cup butter
3 eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
Add carrots, butter, and the rest of the ingredients to a food processor.
Process until mixture is smooth.
Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
Bake at 350 degrees for 1 hour and 10 minutes or until set.

Answer 2

Lemon Souffle

INGREDIENTS:

* 1 egg
* 1 large lemon, zested and juiced
* 1/4 cup castor sugar or superfine sugar
* 1 teaspoon cornstarch
* 2 tablespoons unsalted butter, cubed
*
* 3 egg whites
* 5 tablespoons castor sugar or superfine sugar
* 3 egg yolks
* 1 large lemon, zested and juiced
* 2 tablespoons confectioners' sugar for dusting

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
3. In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
4. Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.

Answer 3

Spinach Souffle

Ingredients

1 10-Ounce Package Frozen Creamed Spinach, Thawed
3/4 Cup Coarsely Grated Swiss Cheese (About 3 Ounces)
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Large Egg Yolks
3 Large Egg Whites

1. Preheat oven to 400°F.

2. Butter 9-inch-diameter glass pie dish. Blend creamed spinach, grated Swiss cheese, salt and pepper in medium bowl; whisk in egg yolks.

3. Using electric mixer, beat egg whites in large bowl until stiff but not dry; fold into spinach mixture. Gently transfer to prepared dish.

4. Bake soufflé until beginning to color at edges and center is puffed and softly set, about 18 minutes.

Answer 4

Egg Souffle

INGREDIENTS:

* 16 slices white bread, with crusts trimmed
* 8 ounces shredded Cheddar cheese
* 1 1/2 cups shredded Swiss cheese, divided
* 7 eggs
* 3 cups milk
* 1/2 teaspoon onion powder
* 1/2 teaspoon Dijon mustard
*
* 3 cups cornflakes cereal
* 1/4 cup margarine, melted

DIRECTIONS:

1. Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
2. Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
3. The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
4. Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.