basic enriched béchamel soufflé base
[this is not for double-cooked soufflés see RECIPE INDEX]
for 6 entrée soufflés
using the specified soufflé dish size
Vacs well handy to have in the fridge for emergencies
300g full cream milk
7 extra-large eggs [61g], warmed in a bowl of hot water and separated just before making the béchamel (the whites are reserved for the soufflé)
75g unsalted butter
75g strong flour
½ a nutmeg, freshly and finely grated
4g fine sea salt
2g black or white pepper, depending on your soufflé
Weigh the milk into a large microwave safe jug or bowl, put into the microwave and set the time for 2 minutes on high, but do not start the microwave. Put the eggs into a bowl and cover with very hot tap water. Put the butter into a pan, add the nutmeg, salt and pepper and place it on low heat.
When the butter starts to foam whisk the flour into the butter and cook stirring. Start the microwave. When the milk has finished, take the roux to the side of the heat and whisk in the milk a little at a time. When the béchamel is completely smooth return it to the heat and stirring constantly bring it to the boil again. Whisk the egg yolks together, turn the heat down to very low and whisk in the egg yolks a little at a time until they are fully incorporated. Scrape the soufflé base into a clean bowl, cover with plastic food wrap and pierce a few pinprick holes in the plastic to allow the steam to escape.
The soufflé base should be refrigerated but it is a good idea to take it out of the fridge at least an hour before you want to assemble to allow it to soften a little. This makes it easier to fold through the egg whites.
[table id=7 /]
Using this table, it is a simple matter to make anything from 1 – 6 soufflés. 50g of other ingredients are quite sufficient to give a soufflé excellent flavour. This is an instance in cooking when being over generous will result in disaster. This amount will exactly fill a soufflé dish of the recommended size. Being more generous will result in the soufflés overflowing and spoiling.
DON’T BE TEMPTED TO OVERFILL!!
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