Ingredients: |
Ingredients: 8 T. unsalted butter, plus more for the baking dish
6 oz. Gruyere cheese, finely grated
1 T. minced garlic
2 cups fresh corn kernels cut of the cob
3/4 cup diced (1/4 inch) red bell pepper
1 T. finely seeded chopped jalapeño pepper
Salt and pepper
5 T. unbleached all purpose flour
3/4 whole milk
3/4 cup half and half
6 large eggs, separated
1/4 t. cream of tarter or 2 tsp fresh lemon juice
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Directions: |
Directions:1. Butter a 2 qt. round or oval baking dish (10 X 2 ") oval and coat with 2 ounces of the Gruyere cheese. The cheese will not cover the inside of the baking dish completely. There will be gaps.
2. Adjust oven rack to the lower third position and preheat the oven to 400º.
3. Put 4 T. butter into a large skillet (12 inch) over medium heat. When hot, add the garlic and cook, stirring with a wooden spoon. Add the corn, red pepper and jalapeño and cook, stirring until the peppers and corn are partly tender. Take the pan off the het and add 1/4 t. salt and 1//4 t. pepper.
4. Combine the milk and half and half in a medium saucepan and bring to the boil over medium heat. Watch carefully so as not to boil over. Keep liquid hot on low heat. (Or you can heat in microwave 2 minutes).
5. In another saucepan (3 qt.), melt the remaining 4 T. butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon for 2 minutes. Take the pan off the heat and wait a few seconds for bubbling to subside, pour in the hot liquid all at once. Whisk vigorously to make a smooth béchamel sauce. Return the pan to medium heat and bring to boil whisking constantly. Cook at the boiling for 2 minutes until very thick. Take off heat, whisk in 1/2 t. salt and 1/4 t. pepper. Whisk in the egg yolks one or two at time.
6. Transfer the soufflé base to a large bowl. Stir it occasionally with a heatproof flexible spatula until tepid. The base must NOT be hot when you fold in the beaten egg whites and cheese.
7. For egg whites. start beating on medium speed, and beat until whites are frothy, about 1 minute. Add the cream of tartar or lemon juice- the acid stabilizes the whites and continue beating until the whites form moist looking peaks that stand up straight or curl at their tips. Slowly tilt the bowl to make sure the whites are staying put. If they slide around, beat a few seconds longer. As soon as you can turn the bowl upside down with whites staying put they are beaten just right. Do not overbeat or the whites will be too stiff.
8. Whisk about 1/4 of the whites into the tepid soufflé base just to lighten it. Gently fold in the remaining whites in two additions followed by the cooled corn and pepper and the remaining 4 ounces of Gruyere or Comte cheese. Be gentle to maintain as much air in the whites as possible.
9. Scrape the soufflé batter into the prepared dish. It will be almost full and place in oven. Bake 30 minutes, until the souffle has puffed up to double its volume and is well browned on the top and sides. A wooden skewer plunged into the center should come out clean.
10. Serve as soon as you can. but do not worry..it will not cave. It will just settle a bit. Refrigerate left overs. To reheat cut the cold soufflé into slices and reheat each serving on a plate 1 1/2-2 minutes in a microwave. Delicious. |
This recipe for Fresh Corn Soufflé is from