EASY CHEESE SOUFFLES - ALLRECIPES
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Provided by Chef John
Categories Breakfast Eggs
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 2 5 1/2-ounce souffles
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
- Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
- Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
- Fill ramekins up to the lip with the batter.
- Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.
Nutrition Facts : Calories 438.5 calories, CarbohydrateContent 23.4 g, CholesterolContent 267.5 mg, FatContent 32.7 g, FiberContent 0.2 g, ProteinContent 13.7 g, SaturatedFatContent 19 g, SodiumContent 721.1 mg, SugarContent 19.5 g
JAPANESE SOUFFLé PANCAKES RECIPE - NYT COOKING
Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.
Provided by Daniela Galarza
Total Time 30 minutes
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.
- Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.
- Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
- Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.
- Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.
- Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.
- Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.
Nutrition Facts : @context http//schema.org, Calories 95, UnsaturatedFatContent 1 gram, CarbohydrateContent 15 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 101 milligrams, SugarContent 10 grams, TransFatContent 0 grams
More about "easy spinach souffle recipes"
HOW TO MAKE SOUFFLé - NYT COOKING - RECIPES AND COOKIN…
From cooking.nytimes.com
- Omelet
EASY SPINACH SOUFFLE RECIPE | ALLRECIPES
From allrecipes.com
CLASSIC FRENCH SPINACH SOUFFLé RECIPE - THE SPRUCE EATS
From thespruceeats.com
STOUFFER'S SPINACH SOUFFLé (COPYCAT) - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPES WITH SPINACH - TASTE OF HOME
From tasteofhome.com
EASY RECIPES FOR EFFORTLESS ENTERTAINING - ENTERTAINING ...
From entertainingwithbeth.com
RECIPES: HEALTHY RECIPES, VEGETARIAN RECIPES, FOOD RECI…
From food.ndtv.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
EASY KETO RECIPES - OLIVEMAGAZINE
From olivemagazine.com
23 BEST SLOW COOKER DIP RECIPES | BETTER HOMES & GAR…
From bhg.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
EASY KETO RECIPES - OLIVEMAGAZINE
From olivemagazine.com
23 BEST SLOW COOKER DIP RECIPES | BETTER HOMES & GAR…
From bhg.com
EASY VEGAN RECIPES - VIOLIFE FOODS
From violifefoods.com
EASY KETO RECIPES - OLIVEMAGAZINE
From olivemagazine.com
23 BEST SLOW COOKER DIP RECIPES | BETTER HOMES & GAR…
From bhg.com
HEALTHY-CARB RECIPES - MAYO CLINIC
From mayoclinic.org