Marbled Souffles Recipes

MARBLED SOUFFLES

Steps:

• Preheat oven to 400 degrees, with rack in lower third. Butter six 6-ounce ramekins; coat with sugar. Place on a rimmed baking sheet.
• Whisk together flour, 1/4 cup granulated sugar, and salt in a medium saucepan. Whisk together milk and egg yolks, then whisk mixture into saucepan along with vanilla seeds. Cook over medium-high heat until mixture comes to a boil; let boil 1 minute, whisking frequently. (Mixture should be very thick.)
• Remove from heat and divide mixture evenly between two bowls. Whisk chocolate into one half; let second half stand 5 minutes, then whisk in sour cream. Press plastic wrap directly onto surface of each; let cool to warm room temperature, about 10 minutes. (Or place over an ice-water bath and whisk until cool.) Souffle bases can be made ahead to this point and refrigerated up to 1 day. Bring to room temperature and whisk to loosen before proceeding.
• Whisk egg whites to break up a bit, then pour half (about 1/4 cup) into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until foamy; add cream of tartar and beat until soft peaks form. Gradually add 2 tablespoons granulated sugar; beat until peaks are stiff and glossy, 1 to 2 minutes. Spoon a dollop of mixture into chocolate base; whisk to lighten. Add remainder and gently fold in until combined (don't worry if some streaks remain). Repeat with other half of egg whites and vanilla base.
• Divide chocolate mixture among prepared ramekins, then spoon vanilla mixture into centers. For a marbled effect, swirl with a small spatula. Bake until risen and set, about 16 minutes. Serve immediately, dusted with confectioners' sugar and cocoa powder, with scoops of ice cream.

CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
• In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
• Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
• In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
• Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

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.

CLASSIC CHEESE SOUFFLE

Steps:

• Preheat oven to 400 degrees, with rack in middle. Brush the outer lip of a 2-quart souffle dish with melted butter. Tie a sheet of parchment around dish with kitchen twine so it extends 3 inches above rim. Brush inside of dish and collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill dish in freezer 15 minutes.
• Heat butter in a medium saucepan over medium heat. Add shallot; cook until soft, 3 to 4 minutes. Add flour; cook, whisking, 3 minutes. Whisk in milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add cheeses; whisk until melted. Season with 1 teaspoon salt, and pepper to taste. Pour into a bowl; stir in yolks.
• Using a balloon whisk, beat whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
• Spoon one-third of whites onto base. Fold them in: Cut through center of mixture with a large rubber spatula; gently turn spatula over. Rotate bowl a quarter turn; continue folding whites and turning bowl until mostly combined. Fold in remaining whites, one-third at a time.
• Pour mixture into prepared dish. Bake 15 minutes. Reduce temperature to 375 degrees;bake until set, 16 to 18 minutes. Remove collar, and serve immediately.