EMERIL'S FALLEN SOUFFLE
I was very skeptical of Emeril's claim that you could let this souffle fall and then re-heat it and get it to return to a puffy state. He was right. I made this dish for Christmas dinner and served it over wilted spinach. It was fabulous, and I did most of the work before my vegetarian guests arrived. As I recall, Emeril stated that any type of cheese or combination of cheeses would work for this recipe.
Provided by gourmetmomma
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Lightly butter 6 (3/4 cup/6-ounce) ramekins with 4 teaspoons of the butter. (I used one large round casserole dish for half the recipe and made one large one just fine).
- Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin.
- Set inside a roasting pan large enough to hold the cups without touching.
- In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the shallots and cook until soft and fragrant, about 1 minute.
- Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes.
- Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes.
- Remove from the heat. Add the egg yolks 1 at a time, whisking after each addition. Add the cheese, tarragon, salt, and pepper, and stir to incorporate.
- In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form. Stir 1/4 of the egg whites into the egg yolk mixture.
- Gently fold the remaining egg whites into the yolks in 3 additions.
- Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins.
- Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes.
- Remove from the oven and transfer to a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp knife around the edges of the ramekins to release the souffles. (Note: souffles can be covered at this point in plastic wrap and refrigerated overnight.).
- Increase the oven temperature to 425°F Bake the souffles until puffed and heated through, 5 to 7 minutes. Remove from the oven.
- If you are serving this on wilted spinach, it gets tricky. Have all the ingredients ready before returning the souffles to the oven. When the souffles have been in for 5 minutes, put the spinach in the pan. At that point, get everyone to the table and hurry.
Nutrition Facts : Calories 253.2, Fat 19.3, SaturatedFat 11.9, Cholesterol 142.3, Sodium 272.1, Carbohydrate 9.1, Fiber 0.2, Sugar 0.8, Protein 11
CHOCOLATE FALLEN SOUFFLé CAKE
Categories Cake Mixer Chocolate Egg Dessert Bake Quick & Easy Vanilla Fall Winter Engagement Party Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
- Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
- Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
- Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
- Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
- Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.
EMERIL'S CARROT SOUFFLE
Make and share this Emeril's Carrot Souffle recipe from Food.com.
Provided by Juenessa
Categories Vegetable
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13-inch casserole with the oil and set aside.
- Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain.
- Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
- Depending on the size of your processor, you may need to so this in batches.
- Spoon the mixture into the prepared casserole.
- Combine the brown sugar, pecans, flour, and butter in a medium bowl.
- Stir to blend.
- Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.
Nutrition Facts : Calories 691.8, Fat 35.5, SaturatedFat 16.6, Cholesterol 189.6, Sodium 241.4, Carbohydrate 90.3, Fiber 5.4, Sugar 71, Protein 8
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