Recipes

Basic Soufflé
Crispy on the outside and soft and u y on the inside, a sou é can be
lled with many of your favourite ingredients. Making a sou é is actually
a simple process, despite its reputation for being di cult to make. Try
adding cheese, crab, vegetables and more for a decadent dinner.

Serves: 4 Prep Time: 10 min Cook Time: 20 min

Nutrition Facts
Ingredients
Calories 168

Fat 12 g
2 tbsp (30 mL) butter
Saturated Fat 5.5 g
2 tbsp (30 mL) all-purpose our
Trans Fat 0g
1/2 tsp (2.5 mL) salt
Sodium 462 mg
Pinch pepper
3/4 cup (175 mL) milk (1%) Sugars 2g

4 eggs Protein 10 g

2 egg whites Fibre 0g

1/4 tsp (1.25 mL) cream of tartar Carbohydrate 7g

Cholesterol 0 mg

Instructions
Step 1
Preheat oven to 375° F (190° C).

Step 2
Melt butter in medium saucepan over low heat. Stir in our, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir
in milk all at once. Continue stirring until mixture boils and is smooth and thickened.

Step 3
Separate eggs. Beat yolks well and add 1/4 cup (50 mL) of warm sauce mixture to egg yolks.

Step 4
Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add nely chopped lling ingredients, stirring into white sauce
until blended (see variations). Set sauce aside to cool slightly.

Step 5
Beat egg whites and cream of tartar in large bowl, until sti but not dry. Fold some of the egg whites into sauce to make it lighter, then gently
but thoroughly fold the sauce into the remaining egg whites.

Step 6
Carefully pour into 4-cup (1 L) sou é or casserole dish.

Step 7
Bake in preheated 375° F (190° C) oven until pu ed and lightly browned, 20 to 25 minutes or until done. Serve immediately.
 Notes
Variations:

Cheese Sou é: Stir 1 cup (250 mL) grated Swiss cheese and 2 tbsp (30 mL) chopped green onions into sauce mixture.

Crab Sou é: Stir 1 drained can (6 oz/170 g) crab meat, 1/2 tsp (2 mL) dried thyme, 1/2 tsp (2 mL) curry powder, and 1/4 tsp (1 mL) garlic
salt into sauce mixture.

Vegetable Sou é: Stir 1 cup (250 mL) cooked shredded carrot, 1/2 cup (125 mL) grated Cheddar cheese, and 1/4 tsp (1 mL) dried
dillweed into sauce mixture.

Tips:

Never add egg yolks to a hot sauce all at once as they may begin to coagulate too rapidly and form lumps.

It's easier to separate the white from the yolk when an egg is cold.

A small funnel can be used for separating egg whites from yolks. Place the funnel over a measuring cup. Crack the egg over the funnel.
The white will run through and the yolk will remain in the funnel.

To make a collar for a sou é if needed, cut a strip of aluminum foil, double thickness, 4 inches (10 cm) wide and long enough to go
around the dish, allowing for at least a 3-inch (8 cm) overlap. Wrap it around the outside of the dish and fasten with string. The collar
should extend 2 to 3 inches (5 to 8 cm) above the rim of the dish.

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