Roasted-garlic Souffle Recipe

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Roasted-garlic Souffle
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Ingredients
15
Count
Nutrition
268
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. A fluffy soufflé, redolent with garlic, the darling of Provence, will suit the occasion, not to mention the meat itself. Since it's baked in a wide gratin, there's enough irresistible crust and ethereal interior for everyone to get a nice serving of both. For a few helpful tips to keep in mind when making a soufflé.
  2. Makes 8 servings
  3. Paul Grimes
  4. 3 large heads garlic, left whole, plus 3 garlic cloves, smashed
  5. 1 tablespoon olive oil
  6. 2 1/2 cups whole milk
  7. 1 medium onion, sliced
  8. 3 large thyme sprigs plus 1 teaspoon thyme leaves
  9. 1 California bay leaf or 2 Turkish
  10. 1 whole clove
  11. 1/8 teaspoon black peppercorns
  12. 7 tablespoons unsalted butter, divided
  13. 1 1/2 tablespoons fine dry bread crumbs
  14. 5 tablespoons all-purpose flour
  15. 4 large eggs, separated, plus 4 additional egg whites
  16. 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
  17. 1/4 teaspoon grated nutmeg
  18. 3/4 cup grated Gruyère (2 ounces)
  19. Preheat oven to 400°F with rack in middle.
  20. Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil.
  21. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
  22. Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover.
  23. Let steep 30 minutes.
  24. Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
  25. Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour.
  26. Cook roux over low heat, whisking constantly, 5 minutes.
  27. Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth.
  28. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
  29. Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture.
  30. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
  31. Bake soufflé until set and browned on top, 20 to 25 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 267.64 Kcal (1121 kJ)
Calories from fat 176.83 Kcal
% Daily Value*
Total Fat 19.65g 30%
Cholesterol 138.64mg 46%
Sodium 167.54mg 7%
Potassium 196.03mg 4%
Total Carbs 10.39g 3%
Sugars 4.49g 18%
Dietary Fiber 0.54g 2%
Protein 12.18g 24%
Vitamin C 1.5mg 2%
Vitamin A 0.1mg 4%
Iron 0.7mg 4%
Calcium 191mg 19%
Amount Per 100 g
Calories 172.96 Kcal (724 kJ)
Calories from fat 114.27 Kcal
% Daily Value*
Total Fat 12.7g 30%
Cholesterol 89.6mg 46%
Sodium 108.27mg 7%
Potassium 126.68mg 4%
Total Carbs 6.71g 3%
Sugars 2.9g 18%
Dietary Fiber 0.35g 2%
Protein 7.87g 24%
Vitamin C 1mg 2%
Vitamin A 0.1mg 4%
Iron 0.4mg 4%
Calcium 123.4mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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