Leek Or Spinach Soufflé Pudding Recipes

MUSHROOM AND LEEK BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

LEMON SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
• Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
• Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
• Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
• Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

LEEK OR SPINACH SOUFFLé PUDDING

Steps:

• Sweat the leeks in 100 grams of butter with salt until just barely beginning to brown and totally dry, about 10 minutes.
• Make a béchamel by melting the remaining butter in a small pot, then adding the flour, stirring to combine, and then slowly adding the milk, whisking, until it boils and thickens.
• Let cook 2 to 3 minutes. Turn off burner.
• In a blender, blend the vegetables and béchamel until totally smooth. Add the Parmesan and then the yolks, one at a time, until it is all incorporated. Pour into a large mixing bowl.
• Preheat oven to 325. Place a medium- to high-sided ovenproof container into which a loaf pan or 1 1/2- or 2-quart soufflé mold can fit on a rack in the middle of the oven. Heat water in a kettle. Fill the container in the oven about halfway, keeping extra water for filling more once you've put the soufflé pudding in.
• Beat the whites to stiff peaks.
• Lightly butter the pan or mold.
• Gently fold a third of the beaten whites into the vegetable, béchamel and yolk mixture to lighten it. Then fold in the rest, and add to the pan or mold. Place this into the water bath in the oven. Water should come 2/3 of the way up its sides. Lightly cover with a loose piece of buttered or oiled aluminum foil.
• Cook for 1 1/2 hours, or a little more, until the soufflé has risen at least an inch above the pan or mold - remove foil when the soufflé begins to push against it - and the top cracks. Let cool for a few minutes before serving.