VEGETABLE SOUFFLES RECIPES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately.
  Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.

Steps:

• Generously butter 6 x 175ml ramekins or metal pudding moulds. Heat the oven to 180°C/fan160°C/ gas 4 and put a full kettle on to boil. Heat the milk in a saucepan with the onion and nutmeg until steaming. Remove and discard the onion.
• Melt the butter in another pan, then stir in the flour, mustard powder and cayenne. Bubble for 3-4 minutes, stirring, until the mix smells biscuity (see tips).
• Add the infused milk bit by bit, stirring constantly until the mix is smooth and thick – don’t add it quickly or it’ll take longer to thicken.
• Remove the pan from the heat, then leave to cool for 5-10 minutes. Mix in the cheddar, gruyère and the egg yolks. Season well.
• Put the egg whites in a clean, dry mixing bowl and, using a balloon whisk or electric hand mixer, whisk to medium peaks – the peaks should hold but the tips curl over when the whisk is lifted out. Fold into the cheese mixture: start with 2 tbsp to loosen the mix, then fold in the rest in thirds, using a metal spoon or balloon whisk (see tips). Spoon into the ramekins/moulds, filling them two-thirds of the way up.
• Stand the ramekins/moulds in a deep roasting tin. Carefully pour the water from the just-boiled kettle into the tin so it comes halfway up the sides of the ramekins/moulds. Gently transfer to the oven and bake for 15 minutes or until golden and set but still with a slight wobble. Leave the soufflés to cool – they’ll sink a bit, but don’t worry.
• Once the soufflés are cool, run a knife around the edges to loosen, then tip them upside down on to the flat palm of your hand (give the ramekin/mould a good shake to release if needed). Put the soufflés upside-down on a baking tray, then chill (see tips).
• Half an hour before you want to eat, heat the oven to 220°C/fan 200°C/gas 7 and take the soufflés out of the fridge to let them come back to room temperature (see tips). Put each soufflé in a small ovenproof serving dish. Season the cream, then pour it over the soufflés to cover. Sprinkle over the extra grated cheeses – how much is up to you, but we recommend being generous. Bake in the oven for 10 minutes or until the cheese is melted and starting to crisp. Serve straight from the oven so the soufflés don’t sink.