Michaela's Muses: Recipe for the soul

Soufflé
Michaela Helean
Michaela Helean Staff Writer
Published Modified

There are times in life when we should all take a break from talking people's ear off. So instead of ranting about world problems, I am sharing a recipe with you all.

Soufflés can be difficult if you make it difficult, but when you get it right, the reward is that much sweeter.

Now this is a vanilla soufflé but chocolate, raspberry or even some savory flavors like cheese are possible, too.

Ingredients needed:

  • 4 large eggs , separated
  • 1 ¼ cup (300ml) milk
  • 5 tbsp (50g) flour
  • 3 tbsp (45g) sugar , for egg yolks
  • 2 tsp (10g) vanilla extract
  • 1/4 tsp (1g) salt
  • 3 tbsp (45g) sugar , for egg whites
  • softened butter and sugar for the ramekins
  • powdered sugar to top the soufflé

Instructions

  • Preheat oven to 375 F (190C). Place a baking sheet on the middle rack in the oven. Grease with butter four ramekins of 8 ounces (230ml) capacity using a brush and making upward strokes (seems this step helps the soufflé rise evenly). Coat the bottom and sides with sugar. Discard excess sugar.
  • Separate whites from yolks and set aside until ready to use.
  • In a medium saucepan, bring milk to a simmer.
  • In another saucepan, mix yolks with 3 tbsp sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.
  • Remove from heat and stir in vanilla extract. Transfer mixture to a larger bowl and let cool slightly.
  • In a separate bowl whip whites with a pinch of salt until foamy. Gradually add remaining 3 tbsp of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
  • Divide mixture evenly into the prepared ramekins. Place the ramekins onto the preheated baking sheet and bake for 25-30 minute until golden and puffed.
  • Then enjoy!

I believe soufflés are a good metaphor for life itself.

As one of my favorite TV characters says, "The Soufflé isn't the Soufflé. The Soufflé is the recipe."

To make a good soufflé, you need patience and an understanding of the recipe. What makes it a soufflé is the work put into making it.

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