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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very savory but light treat, great accompaniment to a nice salad or as a start to an elegant meal Ingredients:
5 eggs |
3/4 cup milk |
1/2 cup cream |
1/2 cup finely grated pecorino romano cheese |
3 tsp butter |
1 clove garlic minced |
5 tbsp flour |
black pepper |
kosher salt |
4 scallions sliced fine |
small bunch flat leaf parsley chopped fine |
Directions:
1. chop the parsley very finely
2. slice the scallions to about 1/16 to 1/8 thickness, green stem only
3. grate the pecorino romano to a fine consistency
4. separate 5 egg yolks from whites
5. reserve the yolks
6. beat the egg whites to a stiff peak
7. prepare a bechamel as follows
8. melt the butter over medium heat
9. pass the clove of garlic through a press or mince
10. add the garlic to the butter
11. let the butter brown
12. add the flour and remove from heat, working the mixture with a small whisk to form a roux
13. return to the heat and whisk in the milk and cream
14. warm the bechamil to where it is steaming but not bubbling
15. add the eggs, pecorino romano, scallions, and parsley while stirring
16. remove from the heat and gently fold in the egg whites until the bechamel mixture is mostly incorporated
17. butter 6 clay ramekins and dust with flour
18. spoon in the mixture to the ramekins, filling to within 1/4 of the top
19. place the ramekins in a water bath in a casserole or baking dish
20. place in a preheated 400F oven for 30-35 minutes, don't open the door
21. cooking time and not opening the door are critical to fully cook through the souffle and avoid falling; if you get worried about the browning, reduce the heat to 350 but keep them in there, not cooking the middle will result in a lumpy wet souffle and very likely cause it to fall
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