Camembert Souffles Food

CAMEMBERT SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• In a medium size saucepot, combine the milk, vanilla, cinnamon, and 2 ounces of the sugar and bring to a boil.
• Place the egg yolks in a separate bowl. When the milk is ready, whisk in the egg yolks with the remaining 2 ounces of the sugar, cornstarch, and flour. Mix well until everything is incorporated. Slowly add the hot milk to the egg yolk mixture and whisk constantly. Pour the mixture back into the pot and place it on medium heat. Whisk constantly until it becomes thick and it comes to a boil, then remove from heat.
• Add the Camembert to the hot mixture and melt it completely. If needed, place the pot back on the stove to melt the cheese. Once the cheese has melted, strain it through a fine sieve or strainer. Place the custard into a mixer with a paddle attachment and mix it until cool or room temperature.
• In a clean mixing bowl, place the egg whites and whisk until frothy. Slowly add the sugar and whisk until medium peaks. Gently fold the egg whites into the custard.
• Have the souffle molds buttered all the way up the sides, and coat with sugar. Pour the mixture into the molds 3/4 of the way up. Place the molds into the oven and bake for 15 to 20 minutes.
• To serve, place each souffle on a plate and serve with fruit.

MAKE-AHEAD MUSHROOM SOUFFLéS

Steps:

• Fry the mushrooms in the butter for about 3 mins, then remove from the heat and reserve a good spoonful. Add the flour to the rest, then blend in the milk and return to the heat, stirring all the time to make a thick sauce. Stir in the cheese, season to taste, then leave to cool.
• Heat oven to 200C/fan 180C/gas 6. Butter 8 x 150ml soufflé dishes and line the bases with baking paper. Stir the egg yolks into the soufflé mixture, then whisk the egg whites until stiff before folding in carefully. Spoon into the soufflé dishes and bake in a roasting tin, half-filled with cold water, for 15 mins until risen and golden. Leave to cool (they will sink, but they are meant to). You can make the soufflés up to this stage up to 2 days ahead. Cover and chill.
• When ready to serve, turn the soufflés out of their dishes, peel off the lining paper, then put them on a baking sheet lined with small squares of baking paper. Top each soufflé with 1 tsp crème fraîche and a little cheese, then scatter with the reserved mushrooms. Bake at 190C/fan 170C/gas 5 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

BAKED CAMEMBERT

Steps:

• Heat oven to 200C/180C fan/gas 6.
• Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.
• Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.
• Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.