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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Most people wouldn't dare try soufflé's, but they're really very easy to make. This one is particular versatile and an amazing crowd-pleaser sure to impress even that touchy mother-in-law who only thinks she knows everything (hey no offense to any in-law mine or otherwise -lol). Read more ...show them all up with this one...it's has a four star wow factor when it comes out of the oven and placed on the table to serve. Ingredients:
4 large or jumbo eggs separated. |
1 can creamed corn |
1 can sweet corn |
1 small onion minced or grated |
1 tablespoon lemon juice |
1/4 teaspoon cream of tarter |
couple of shakes of worcestershire sauce |
dash of crushed red pepper (optional) |
1 cup thick white sauce |
thick sauce ingredients are |
3 tablespoons butter (margarine can be used, but flavor won't be the same) |
4 tablespoons flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup whole milk (try not to cheat here peeps - use the real milk) |
equipment needed: mix-master (kitchen-aid/hand-held, etc) for eggs whites, 1 small bowl for egg yolks, 1 qt. sauce pan, casserole dish 1-1/2 quart size, one working oven on 325 degrees, trivet on your dining room table to place right out of oven soufflé when its ready. |
Directions:
1. Take eggs from fridge and separate. Place whites in mixing bowl and let come to room temperature. (Note eggs are easier to separate when cold and have less of a chance to break the egg yolk than when they are at room temperature.)
2. Beat up egg yolks by hand and set aside for a moment.
3. To start on your white sauce, melt butter, add salt and pepper(s) in your sauce pan over medium heat. Once melted add flour.
4. Whisk till combined, then slowly add milk.
5. Add 1/4 of the milk at a time, whisking it in at every step - this ensures a lump-free sauce.
6. Up the heat, stirring constantly (hey this is exercise - I know) continue cooking till bubbles form and sauce is thick and creamy.
7. Turn off heat and let cool slightly.
8. To white sauce in pan, add both cans of corn, lemon juice, grated/minced onion and beaten egg yolks and the couple of shakes of worcestershire sauce along with the dash of crushed red pepper (optional) . Set aside to cool.
9. Now onto those egg whites, no need for fear here peeps! Put down that mix-master beaters onto the bowl of egg whites, and beat egg whites till frothy (2 minutes) then add cream of tarter.
10. Continue beating egg whites till stiff (they hold their peaks if you took a spoon and stirred them up) not dry.
11. Fold egg whites using a spatula into white sauce corn mixture.
12. Butter up your casserole dish, tell the dish it's beautiful and it will do a fantastic job now on your corn soufflé.
13. Put the completed mixture into your buttered casserole dish which is feeling confident now that you've buttered it up a little.
14. Place casserole into oven and bake one hour.
15. Call troops to dinner table.
16. Once they are all seated, (make sure that trivet is handy now) take out from the oven, your corn soufflé and relish all the ooh and ahhs.
17. Scoop out servings to your guests and enjoy this great dish, perfect when serving along baked ham.
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