
Twice-Baked Souffles

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The idea of baking a soufflé and letting it fall, or at least deflate slightly before rebaking sounds oxymoronic. But in fact this method of making individual soufflés - on the small side, since they are so richand then rebaking them surrounded by a sauce creates a delightful first course. Here's how it goes: You make a basic soufflé mixture that is heavier than usual because of more béchamel. It bakes in individual ramekins until well risen but is left a little underdone. All of this can be completed early in the day. You then turn the soufflés out of the molds, arrange them in a baking dish that holds them snugy and pour a sauce over them something as simple as a little cream with some diced tomatoes and minced tarragon in it. Then, you slide the dish into the oven and the soufflés repuff, absorb the delicious sauce like sponges, and end up wonderfully custardy yet light. The method is endlessly versatile, which means you can fold various ingredients into the soufflé mixture and infuse with any sauce that appeals.
ingredients
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serves: 6
1 tablespoon butter (room temperature)
1/4 cup grated Parmigiano-Reggiano (or grana padano cheese)
Soufflés:
4 tablespoons butter
4 1/2 tablespoons flour
1 1/2 cups milk
3 ounces Parmigiano-Reggiano (or grana padano cheese, grated, about 1 cup lightly packed)
pinch of ground or freshly grated nutmeg
Salt
Pepper
4 eggs (separated)
pinch of cream of tartar if not using a copper bowl
1 teaspoon butter (room temperature, for preparing the gratin dish)
1 cup heavy cream
3 tomatoes (peeled, seeded, and chopped)
1 tablespoon coarsely chopped fresh tarragon
1 cup grated Parmigiano-Reggiano (or grana padano cheese)
Servings Per Recipe: 6
Amount per Serving
Calories: 424
- Total Fat: 32.8 g
- Saturated Fat: 19.5 g
- Trans Fat: 0.4 g
- Cholesterol: 203.2 mg
- Sodium: 680.5 mg
- Total Carbs: 12 g
- Dietary Fiber: 0.9 g
- Sugars: 4.8 g
- Protein: 20.8 g
preparation

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