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Entries tagged with 'souffles'

Sweet Spoonbread Soufflé

Serious Eats Emma Kobolakis Post a comment

These single-serving sweets from Smoke & Pickles combine the creamy softness of spoonbread (a kind of cornmeal pudding) with the airy lightness of a French soufflé. Made with fresh corn and buttermilk, but of course More

Cheese and Bacon Soufflé

Serious Eats Sydney Oland Post a comment

Whether it's on a burger or in a soufflé, cheese and bacon are a combination that is hard to tire of. Many people find soufflé daunting, but as long as whipping egg whites isn't a problem for you, then soufflé should be simple as well. More

Chocolate Soufflé

Serious Eats Lauren Weisenthal 6 comments

Chocolate soufflé has stood the test of time as the go-to for chocolate lovers everywhere. Light, airy, and served à la minute, this dramatic dessert rises up out of its ramekin in the oven and must be delivered promptly to the diner before it begins to shrink back into itself. It's gluten free and delightfully rich. While many soufflés are served with a sauce poured inside, this one stays moist enough on the inside that it's not entirely necessary. Creme anglaise makes a great optional garnish for pouring into a small hole made in the center. More

Sous Vide Egg Souffle

Serious Eats Linda Miller Nicholson 8 comments

French in a Flash: Easy Pumpkin-Maple Breakfast Soufflés

Serious Eats Kerry Saretsky 11 comments

This is the easiest soufflé you'll ever make—just eggs, pumpkin, and syrup. After 30 minutes you have an impressive, effortless holiday breakfast with all the best flavors of Thanksgiving. More

How to Make a Savory Soufflé

How To Kumiko Mitarai 21 comments

Difficult, disaster-prone, and finicky: this is how many of us regard the soufflé. Watch the slideshow and follow this simple formula for making savory soufflés and see how undeserved this reputation is. Ideas on soufflé variations included. More

David Lebovitz's Super-Lemony Soufflés

Serious Eats Caroline Russock 4 comments

Truth be told, I was a little nervous about this whole soufflé endeavor (visions of fallen soufflés haunted me). But as it turned out, these little lemony concoctions were a breeze, not more involved than making a stovetop custard and folding in whipped egg whites. And once they came out of the oven, perfectly puffy and lightly browned on top, I realized they might just be the ideal summer dessert. More

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