FRENCH TOAST SOUFFLE
This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it.
Provided by Betty
Categories Breakfast and Brunch French Toast Recipes
Time 9h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place bread cubes in a lightly greased 9x13 inch baking pan.
- In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
- The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.4 g, Cholesterol 142 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.7 g, Sodium 320.6 mg, Sugar 12 g
CHEF JOHN'S CHOCOLATE SOUFFLE
These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 39m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g
COFFEE SOUFFLE
Make and share this Coffee Souffle recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 180°C/350°F - place an oven tray in the oven and let this heat up too. When it comes to cooking your soufflés place them on this heated tray to ensure they maximise their exposure to heat, which will in turn, help them rise.
- Prepare the moulds:.
- Butter your moulds using upward strokes - this helps to guide your soufflé to the heavens. Then drop a spoonful of caster sugar into the mould, start tilting and turning the mould to ensure it's completely coated. Remove any excess sugar.
- Prepare the custard:.
- Place the milk, coffee and sugar into a small saucepan - stir to dissolve the sugar and let come to a near boil. Set to one side.
- Place the butter in a saucepan over a gentle heat - allow to melt before adding the cornflour. Whisk until smooth before adding the milk mixture. Continue to whisk until thickened then remove from heat.
- Allow to cool slightly before adding the egg yolks - it's most important to stir vigourously at this stage as you don't want to cook the eggs. You should have a thick glossy mixture.
- Set this aside to cool.
- Prepare the egg whites:.
- Whisk the egg whites until soft peak forms then add the extra tablespoon of caster sugar - continue whisking until glossy.
- Make the soufflé.
- Place a quarter of the egg-white mixture into the cooled custard and stir well to slacken the mix. Add the remaining egg whites and gentle fold in trying to keep as much air in the mix as possible.
- Spoon this into your moulds - filling about three-quarters full. Use your finger to create an indentation between the edge of the mould and the filling - this helps to concentrate the rise.
- Place on the oven tray and cook for about 10 minutes - actually cooking time will depend on the size of the moulds used. Keep the oven light on so you can check on their progress without opening the door.
Nutrition Facts : Calories 174, Fat 9, SaturatedFat 5.1, Cholesterol 102.5, Sodium 99.3, Carbohydrate 19.6, Sugar 14.3, Protein 4.1
COFFEE SOUFFLES WITH MOCHA SAUCE
Categories Coffee Dairy Egg Dessert Bake Valentine's Day Quick & Easy Anniversary Ramekin Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.
- Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.
- Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.
- Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.
HOT VANILLA SOUFFLE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.
- Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.
- Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary.
- Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving.
CHOCOLATE SOUFFLE WITH ESPRESSO CREME ANGLAISE
Steps:
- Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
- To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
- In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
- Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
- In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crème Anglaise. Dust the top with confectioners' sugar.
- Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
- In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)
ICED MASCARPONE AND COFFEE SOUFFLé
This is a recipe from my grocery store. A great dessert to serve during the summer or anytime of the year. Mascarpone and coffee, that's the perfect combination.
Provided by Boomette
Categories Dessert
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine granulated sugar with coffee in a saucepan. Reduce mixture by half - cook about 3 minutes. Set aside 2 tbsp of coffee syrup obtained.
- Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
- Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
- Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
- Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
- Refrigerate for 1 or 2 hours and serve with your choice of cookie.
- (Julie B's Hive used the extra coffee syrup as a topping to the dessert and sprinkled on a bit more of the chopped hazelnuts).
Nutrition Facts : Calories 383.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 158.6, Sodium 53.9, Carbohydrate 75.6, Fiber 0.6, Sugar 74.4, Protein 5.7
CHOCOLATE-ESPRESSO MINI SOUFFLES
From Fine Cooking Website. The preparation time includes 30 min. chill time. These can be made ahead and frozen for up to 2 weeks before baking.
Provided by CookGordon
Categories Dessert
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.
- Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. Remove from the heat and whisk until glossy and smooth. Stir in the coffee mixture and the salt. Whisk in the egg yolks, one at a time. Add about one-third of the confectioners' sugar and whisk until well blended and smooth. Set aside.
- In a medium bowl, beat the egg whites with an electric mixer on medium-high speed until they're very foamy and they're just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners' sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). If you want to bake the soufflés within 24 hours, refrigerate them. (To refrigerate: Chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) If you want to hold them for longer, freeze them according to the make-ahead tips below.
- Heat the oven to 400°F Unwrap the ramekins, set them on a baking sheet, and bake until they're puffed and risen about 1 inch above the ramekin, 15 minute The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.
- Make Ahead Tips: Put the filled ramekins into the freezer, uncovered, for 20 minute Then wrap each ramekin well in plastic and freeze for up to two weeks. To bake straight from the freezer, unwrap the ramekins and set on a small baking sheet or jellyroll pan. Let them sit for 20 minute while heating the oven to 400°F Bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 minute Remove from the oven and serve immediately.
Nutrition Facts : Calories 212.6, Fat 13.9, SaturatedFat 8.1, Cholesterol 123.5, Sodium 96.5, Carbohydrate 15.3, Sugar 14.8, Protein 3.3
More about "coffee souffle food"
SOUFFLé - WIKIPEDIA
From en.wikipedia.org
FRENCH SOUFFLE RECIPES COLLECTION - THE SPRUCE EATS
From thespruceeats.com
COLD COFFEE SOUFFLE RECIPE BY WESTERN.CHEFS | IFOOD.TV
COLD COFFEE SOUFFLé - GIRL COOKS WORLD
From girlcooksworld.com
CAPPUCCINO SOUFFLE FOR TWO - GOOD HOUSEKEEPING
From goodhousekeeping.com
INDIVIDUAL FRENCH CHOCOLATE SOUFFLé DESSERT RECIPE
From thespruceeats.com
LIGHT AND AIRY CHEESE SOUFFLé RECIPE - THE SPRUCE EATS
From thespruceeats.com
ICED COFFEE SOUFFLES AT LE CORDON BLEU LONDON
From maisoncupcake.com
BASIC SOUFFLé RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
COFFEE SOUFFLE RECIPE - FOOD.COM
From food.com
Servings 8Total Time 40 minsCategory GelatinCalories 102 per serving
RECIPE: ICED COFFEE SOUFFLé - LE CORDON BLEU
From cordonbleu.edu
Estimated Reading Time 2 mins
ICED COFFEE SOUFFLé | DESSERT RECIPES | GOODTO
From goodto.com
HOW TO MAKE A PERFECT SOUFFLE - FOOD NETWORK
From foodnetwork.com
COFFEE SOUFFLE | FINEST QUALITY COFFEE | ROAST AND POST
From roastandpost.com
COFFEE SOUFFLE RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
CHOCOLATE, ORANGE, AND COFFEE SOUFFLé RECIPE - DELISHABLY
From delishably.com
CINNAMON AND COFFEE SOUFFLéS - LAVENDER AND LIME
From tandysinclair.com
BITTERSWEET CHOCOLATE AND COFFEE SOUFFLéS | RECIPES
From feastmagazine.com
ICED COFFEE SOUFFLé - RECIPE - DECANTER
From decanter.com
HOW TO MAKE CHOCOLATE SOUFFLé - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST-EVER CHEESE SOUFFLé RECIPE - ALEXANDRA GUARNASCHELLI | FOOD …
From foodandwine.com
SOUFFLE DESSERT CAFE @ PUCHONG – SOUFFLE PANCAKES DA BOMB!
From thefoodbunny.com
WHAT IS A SOUFFLé? 8 TIPS FOR COOKING THE PERFECT SOUFFLé …
From masterclass.com
CHILLED COFFEE SOUFFLE - CINNAMON AND SUGAR
From cinnamonsugarandalittlebitofmurder.com
COFFEE SOUFFLE - MEDITERRANEAN RECIPES
From fooddiez.com
COFFEE SOUFFLE RECIPE BY CHEF.PIERRE | IFOOD.TV
From ifood.tv
CHOCOLATE SOUFFLé RECIPE - SERIOUS EATS
From seriouseats.com
COFFEE SOUFFLE RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
KAY FRANCIS COFFEE SOUFFLE - HOLLYWOOD KITCHEN
From hollywoodkitchenshow.com
TIPS FOR MAKING THE PERFECT SOUFFLE EVERY TIME
From thespruceeats.com
HOT CHOC-COFFEE SOUFFLé RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE COFFEE SOUFFLES - KUALI
From kuali.com
10 PUFFY AND PLEASING SOUFFLé RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOT COFFEE SOUFFLé RECIPE - LOVEFOOD.COM
From lovefood.com
CHOCOLATE SOUFFLE | EASY HOMEMADE RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
COFFEE SOUFFLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO COOK WITH COFFEE | ALLRECIPES
From allrecipes.com
FROZEN COFFEE SOUFFLE | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
SOUFFLé RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COFFEE SOUFFLE RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love