100yearoldsouffle Recipes
100 YEAR OLD SOUFFLE
Make and share this 100 Year Old Souffle recipe from Food.com.
Provided by Steven L.
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan.
- Sprinkle in flour.
- Add milk.
- Stir until thickened.
- Add grated cheese.
- Pour mixture over beaten egg yolks.
- Fold in beaten egg whites.
- Pour into buttered ramekins.
- Run thumb around lip of ramekins.
- Bake for exactly 30 minutes at 350 degrees.
MOMMA ALICE'S COLD PEACH SOUFFLE
This cold souffle is like eating a cloud. So light, fluffy, and absolutely delicious! If peaches aren't your thing, this dish can also be made with crushed pineapple, canned pears, 4 bananas, or any other kind of fruit!
Provided by Risa B
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h3m
Yield 8
Number Of Ingredients 9
Steps:
- Pour reserved peach syrup into a measuring cup. Add enough cold water to make 1 cup. Pour into the top of a double boiler. Sprinkle in gelatin; let stand, about 5 minutes.
- Beat egg yolks and 1/4 cup cold water together in a bowl. Stir into gelatin mixture. Cook, stirring constantly, over simmering water, until gelatin dissolves and sauce thickens, 3 to 5 minutes. Remove from heat.
- Stir lemon juice, almond extract, and salt into the sauce. Refrigerate until cooled.
- Place drained peaches in a blender; blend until smooth. Stir into the gelatin mixture and refrigerate until mixture mounds up slightly.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Fold into peach mixture.
- Beat heavy cream in a chilled glass or metal bowl with a chilled whisk until stiff peaks form. Fold into peach mixture. Pour into a large dish and chill until set, 2 1/2 to 3 hours.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 21 g, Cholesterol 174.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 14.5 g, Sodium 98.1 mg, Sugar 18.5 g
EASY CHEESE SOUFFLES
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 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 2
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, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g
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