Corn soufflé
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 260, total fat 15 G., saturated fats 8 G., proteins 11 G., carbohydrates 19 G., fiber 1 G., cholesterol 155 mg, sodium 320 mg, sugar 4 G.
Calories 260, total fat 15 G., saturated fats 8 G., proteins 11 G., carbohydrates 19 G., fiber 1 G., cholesterol 155 mg, sodium 320 mg, sugar 4 G.
This delicious soufflé resembles fluffy cornbread. It's perfect for a light snack with a salad, or as an appetizer before a festive dinner. Serve the soufflé within the first 5-10 minutes of baking, before it begins to collapse and lose its attractive appearance.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter + 2 tablespoons melted butter
- 1/4 cup + 1 tbsp grated Parmesan
- 1.5 cups whole milk
- 1 cup corn flour
- 4 large egg yolks + 5 whites
- 1 teaspoon coarse salt
- A pinch of cayenne pepper
- Special equipment: 6 soufflé ramekins, 120 ml each.
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Recipes with similar ingredients: corn flour, Parmesan cheese, milk, eggs, ground cayenne pepper
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Brush six 120ml (4 fl oz) soufflé ramekins with melted butter, using a pastry brush to brush upward. Sprinkle the ramekins with 1 tablespoon of Parmesan cheese. Run your finger around the inside rim of the ramekins to remove any excess cheese and butter, allowing the soufflé to rise more evenly.
- In a small bowl, combine 1/2 cup milk with the cornmeal. In a small saucepan, combine the remaining 1 cup milk and the remaining 2 tablespoons butter and bring to a boil over medium heat. Then add the flour mixture and cook, stirring constantly, until thickened, about 2 minutes. Let cool slightly, then add the egg yolks, salt, cayenne pepper, and the remaining 1/4 cup Parmesan. In a large bowl, beat the egg whites with a mixer on medium-high speed until soft peaks form.
- Gently fold the beaten egg whites into the cornmeal mixture and distribute evenly among the prepared molds. Place them on a baking sheet and bake until the soufflé has risen and the tops are golden brown and firm, about 25 minutes. Serve the soufflé hot for 5-10 minutes (the soufflé may collapse slightly).
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