Featuring California Home Goods Ramekin Bowl Set
Gruyère and Bacon Soufflé
Who doesn’t love bacon? Or cheese? Whether you’re planning on starting your meal with light yet savory dish, or you want to surprise your S.O. with a lovely breakfast in bed, this souffle recipe will definitely him/her fall in love with you all over again!
500 milliliters milk
2 sprigs fresh thyme
1 bay leaf
1 pinch ground nutmeg
1 tablespoon olive oil
65 grams butter (plus extra for greasing)
55 grams plain flour
1 pinch mustard powder (English)
5 cage free eggs (separated)
black pepper (freshly ground)
2 tablespoons fresh chives (chopped)
110 grams gruyere cheese (AOP, very finely grated)
300 milliliters double cream
150 grams bacon (heavily cured, finely chopped)
6 slices streaky bacon (very thin)
Preheat the oven to 200°C. Place the milk in a saucepan, add the thyme, bay leaf and nutmeg, and bring to a simmer. Turn off the heat and leave to infuse for a few minutes. While the milk is infusing, generously grease six ramekins.
Heat a frying pan until hot, add the olive oil and bacon and cook until the bacon is crisp. Remove and place on a plate lined with kitchen paper to drain all the fat
Melt the butter in a saucepan and add the flour and mustard powder. Combine and cook for a couple of minutes until a nutty aroma is released
Strain the infused milk, pour it slowly into the saucepan containing the flour and mustard and whisk continuously until thick. Separate the eggs, keeping both the yolks and the whites. Then beat the egg yolks into the sauce and season with salt and freshly ground black pepper. Allow to cool slightly
Whisk the egg whites in a clean bowl until firm, adding a pinch of salt. Then add one-third of the egg whites to the soufflé base mix and beat in. Fold in the chives then carefully fold in the remaining egg whites
Spoon the mixture into the buttered ramekins and bake for 5-7 minutes, or until the tops begin to brown. Remove from the oven and set aside
Preheat the grill to high. Meanwhile, warm the double cream in a saucepan and season with salt and freshly ground black pepper. Increase the temperature and cook until the volume of liquid has reduced by one third. Add the crispy bacon to the cream and mix well. If needed, add some more salt and pepper.
Pour the cream into six serving bowls and turn the gruyère and bacon soufflés out onto the cream. Cover the soufflés with the grated gruyère cheese and place under the grill. Once golden-brown and bubbling, remove from the grill.
Fry or bake thin bacon strips then garnish. Serve and enjoy!
Steak and White Cheddar Egg Souffles
Give brunch or early dinner an entirely new meaning for you and your S.O. with these fancy but light souffles. They’re savoury and satisfying; but most of all, you can easily make these in your own kitchen!
Get a hold of these ingredients to make this:
2 tablespoons half-and-half
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper (Coarse)
1 shallot (diced)
2 garlic cloves (minced)
1/4 cup chives (chopped)
2 cups sharp white cheddar cheese
2 tablespoons olive oil
2/3 pound round steak (beef, finely chopped)
1 roll dough (Pillsbury Crescent)
In a medium saute pan on medium heat, heat the olive oil. Once hot, add the chopped steak and cook until cooked, about 5-10 minutes. Remove the steak from the pan.
Leaving the remaining drippings and oil in the pan, add the shallots and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another 2-3 minutes. Return the steak back to the pan and reduce heat on low-medium.
In a medium bowl, whisk together the eggs, half and half, and heavy cream. Add the salt and pepper as well. Pour the egg mixture into the pan with the steak mixture. Allow the eggs to scramble slightly, only 2-3 minutes. The eggs should be slightly scrambled but still runny. Remove from heat and set aside.
Preheat oven to 375 degrees and butter 4 ramekins and set them on a large baking sheet.
Turn the dough onto a lightly floured surface and cut into four squares (large enough to cover the ramekins and with some of the dough hanging from the edges) . Place the dough over the ramekins and press the bottom into the pan and along the sides. Sprinkle ¼ cup of white cheddar cheese into the bottom of the pans. Take a large mixing spoon, fill the ramekins with one scoop of the egg mixture and top off with ¼ cup of cheese and sprinkle the chives on top. Fold the flaps of the dough on top of the souffle and bake for 15 minutes until edges are golden brown. Allow to cool, remove from pan, and serve.
Baileys Chocolate Soufflé with Cream Anglaise
What’s a romantic meal without a fancy dessert? So to level up the much-expected chocolate souffle, give it a nice twist with the Bailey’s Irish Cream. With this mouth-watering dessert amped up with a lil boozy, you’ll surely get your passionate evening started!
TO MAKE The Baileys Chocolate Souffle:
½ cup milk
¼ cup + 6 tbsp sugar
2 tsp cornstarch
1 tsp vanilla extract
5 oz dark chocolate, chopped
2 tbsp unsalted butter
¼ cup Bailey’s® Irish Cream liqueur
10 egg whites at room temperature ½ tsp cream of tartar
Preheat the oven to 400°F. Lightly butter 6-1 cup soufflé or other 1 cup baking dishes. Sprinkle the inside of the ramekin cups with sugar and tap out any excess. Place the baking dishes onto a baking tray.
Whisk the milk, ¼ cup of the sugar, the cornstarch and vanilla in a small dish and set aside.
Melt the chocolate and butter in a small sauce pot over low heat, stirring constantly until melted.Stir in the milk mixture in 2 additions, whisking until evenly blended (the mixture will be a thick paste and may look a little grainy, but that is to be expected – it will smooth out after the whites are folded in) Stir in the Bailey’s® and keep the chocolate paste warm over low heat, stirring occasionally, transfer the warm chocolate to a large bowl.
Whip the egg whites and cream of tartar until they are foamy then slowly pour in the remaining 6 tbsp of sugar and continue to whip until the whites hold a medium peak when the beaters are lifted. Fold in a third of the whites into the warm chocolate and quickly but gently fold them in – they will deflate quite a bit, but that’s expected. Fold in the remaining two thirds of the batter until incorporated then pour this into the prepared soufflé dishes
Bake the soufflés for 10 to 12 minutes until the tops take on a dull look, but the inside still looks shiny and soft where a crack may form. Serve the souffles in the ramekins.
FOR THE Creme Anglaise (you may want to make this ahead of time):
125ml heavy cream
2 tbsp granulated sugar
3 egg yolks
½ tsp vanilla
In small saucepan, heat together cream, milk and 1 tbsp of the sugar over medium heat until bubbles form around the edge.
In a bowl, whisk egg yolks with remaining sugar; whisk in hot cream mixture in thin stream. Stir back into pan; cook, stirring constantly, until thick enough to coat spoon, 2 to 3 minutes.
Strain into clean bowl; stir in vanilla.
Place plastic wrap directly on surface; refrigerate until cold, at least 1 hour.