My experiment with soufflé began accidentally. I had hungry people to feed and nothing much to make for dinner.
It turned out surprisingly well, and so I thought I would share it with you if you ever find yourself having to make dinner out of nothing. This is one of those very flexible recipes. Use it as a basic formula and make it your own. If you’re looking for a richer cousin of this recipe, try this.
I didn’t have 1-cup souffle ramekins, so I tried mason jars and was pleased with the results.
Makes 8 1-cup soufflés.
1 head of broccoli (or any veg)
2 oz. cheese (Any cheese will do. Reach into the back of the drawer, use this as an opportunity to get rid of some forgotten bits and pieces. If you’re lucky, you’ll find some of this.)
5 oz. milk
5 oz. cream
1 tsp. kosher salt
- Preheat oven to 375F and butter your jars. (I used a variety of jars as an experiment. Eight ounce jelly jars looked the prettiest, but they all worked well.)
- Prepare the vegetable. For broccoli, separate the stem from the florets. Chop the stem and steam for about 2 minutes. Add the florets and steam for one more minute. In your food processor or with a knife, finely chop both the stem and florets. Place in a large bowl.
- Grate cheese. Add to the bowl of broccoli. Add milk, cream, and pepper.
- Separate eggs. Add your whites to the bowl of your mixer and the yolks to the bowl with the broccoli mixture. Mix the broccoli mixture well.
- Add the salt and beat the egg whites until they stand tall.
- In thirds, fold the egg whites into the broccoli mixture.
- Divide evenly between your jars, adding about 1 cup in each jar.
- Bake for 30 minutes.
Notes: I made two 2-cup soufflés in larger bowls and they cooked for the same amount of time as the 1-cup soufflés.