If you guys learn one thing from this blog, I want it to be this: Soufflés are not hard!
I mean, I wouldn’t want to make them for a stadium full of people, and in a restaurant there are obviously kitchen-to-table service issues that are out of the cook’s control, but for just your family or a couple of friends, they’re actually a pretty simple dish.
And holy cow, just wait until you see your guests’ faces when you whip up one of these babies! Or one of these, or these, or these! A perfect soufflé doesn’t have to rise six inches in the air, or even rise perfectly evenly — it can just be its slightly-imperfect self, and still absolutely delicious.
After this cinnamon-white-chocolate creation, I feel pretty satisfied with the sweet soufflé recipes on this site. Now it’s time for some savory ones, huh? YUM.
Cinnamon and White Chocolate Soufflé
1/2 cup sugar
6 ounces white chocolate, chopped
1 tsp cinnamon
1/4 cup heavy cream
1 tsp vanilla
3 large eggs, separated
Preheat oven to 400 degrees F. Butter and sugar four ramekins, as desired. Beat egg whites with the sugar at medium speed, until they just hold stiff peaks.
Mix the white chocolate, cinnamon, vanilla and heavy cream and microwave for 30 seconds. Let sit for another 30 seconds and stir until combined (if chocolate is not fully melted, microwave for an additional 15 seconds). Allow to cool for another minute and then stir in the egg yolks.
Fold the chocolate mixture into the egg whites. Fill 4 ramekins almost to the top. Bake approximately 10-12 minutes, or until the soufflés are puffed and just set. Serve immediately.