Soufflé Recipes

Prep Time:  20 mins

Cooking Time:  40 minutes

Serves:  4 people

Oven Temp: 375°F

Hi from the East Cost of Africa to all my fellow home chefs from all over this wonderful world of ours.

Today I have decided to show you the delicate side of my cooking in the form of delectable and delicious soufflés.

Soufflés are one of the most delicious uses for eggs, and this crab soufflé is typical of a soufflé where a fairly heavy amount of food is added.

So we have decided to  also add some other recipes using different tasty ingredients and not as heavy as the crab version.

Crab Soufflé

Ingredients 


  • For 4 people you need 1 medium sized crab OR medium can of crab meat.

White Sauce:

  • 1 oz. margarine or butter
  • 1 oz. flour
  • ¼ pint milk
  • seasoning
  • 3 egg yolks
  • 4 egg whites

Method


  • Remove crab meat from shells and flake finely or flake crab meat from can.
  • Heat the margarine in the saucepan.
  • Stir in flour away from the heat. Return to the heat and cook slowly for 2 to 3 minutes, stirring well.  Remove from heat again.
  • Gradually blend in the milk and cook, stirring well until thickened and season.
  • Add the crab meat to the sauce, then add the egg yolks and finally the stiffly beaten egg whites.
  • Put into the soufflé dish, flatten on top.
  • Bake for approximately 35 minutes.

Cheese Soufflé

Ingredients

  • 1 oz. margarine or butter
  • 1 oz. flour
  • ¼ pint milk
  • seasoning
  • 3 egg yolks
  • 4 egg whites
  • 3 to 4 oz. finely grated cheddar cheese

Method

  • Heat the margarine in the saucepan.
  • Stir in flour away from the heat. Return to the heat and cook slowly for 2 to 3 minutes, stirring well.  Remove from heat again.
  • Gradually blend in the milk and cook, stirring well until thickened and season.
  • Add the egg yolks, grated cheese and finally the stiffly beaten egg whites.
  • Put into the soufflé dish.
  • Bake for approximately 30 minutes.
  • Serve IMMEDIATELY.




Variations

Cheese blends is with so many great ingredients.

Below are three different options for you to choose from and then be adventurous and try your own combinations.

Use 1 oz. Parmesan and 3 oz. grated Cheddar cheese.

Use ½ flaked smoked salmon and ½ grated cheese

Use ½ cooked ham and ½ grated cheese

  1. Use 1 oz. Parmesan and 3 oz. grated Cheddar cheese.Use half flaked smoked salmon and half Use half cooked ham and half grated cheese.

NOTE:  If there is a danger of a soufflé having to be kept waiting, omit the egg yolks.  It is not as good in flavor, however.

TO STORE:  The soufflé must be eaten immediately after removing from the over, but it is possible to store the white sauce and re-heat.   Cover the sauce with damp greaseproof paper to prevent a skin forming.




We really hope that you will get great enjoyment out of cooking this recipe as well as eating it, and sharing the experience wherever you go in the world.

Don't forget to come back to Home Cooking Haven to see what's cooking and until we meet again.......... Happy Cooking 

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