Broccoli Soufflé
A proper, impressively puffed soufflé with mashed broccoli, sharp cheddar, and a béchamel base. Lighter than it looks and not as scary to make as you might think.
Ingredients
- 1 lb broccoli
- 5 egg whites
- 3 egg yolks (plus 3 more yolks from 3 of the above eggs)
- 25g (1 oz) butter
- 30g (2 tablespoons) plain flour
- 150 ml (2/3 cup) whole milk
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 50g (2 oz) strong cheddar, grated
- Salt and pepper
Instructions
- Preheat oven to 400°F. Butter a large non-stick soufflé dish or deep baking dish.
- Cook the broccoli until tender, about 8 minutes. Drain very well and mash thoroughly. Set aside.
- Separate the eggs — you need 5 whites and 3 yolks in total.
- {"Make the béchamel"=>"melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually add the milk, stirring constantly, until you have a thick, smooth sauce. Season with salt, pepper, cayenne, and nutmeg."}
- Remove the sauce from the heat. Stir in the grated cheddar and the 3 egg yolks until fully incorporated.
- Fold the mashed broccoli into the cheese sauce.
- In a clean bowl, whisk the 5 egg whites until stiff peaks form.
- Gently fold the egg whites into the broccoli and sauce mixture, a third at a time — keep as much air in as possible.
- Pour the whole mixture into the prepared dish and bake for 45 minutes without opening the oven door.
- Serve immediately.
Notes
- Egg whites: A spotlessly clean, dry bowl and whisk are essential — any fat or grease will prevent the whites from whipping properly.
- Folding: Be gentle — you’re trying to preserve the air you’ve whipped into the whites.
- Don’t open the oven: Resist the urge. Temperature changes cause soufflés to collapse.
- Timing: Have everyone at the table before the soufflé comes out — it won’t wait for anyone.
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