Sweet Corn and Bacon Soufflé

Sweet Corn and Bacon Soufflé

This recipie is about 8 servings

This recipe also works great with defrosted frozen corn. Feel free to experiment with the cheese in this dish; Gruyere, Swiss, or your favorite semi-soft cheese will work.

Ingredients:

Butter for greasing ramekins

2 tablespoons finely grated Parmesan cheese 

1 teaspoon sea salt

1/2 teaspoon dry mustard 

1/2 teaspoon freshly ground black pepper 

1/4 teaspoon ground cayenne pepper

 4 tablespoons (2 ounces) unsalted butter 

1/4 cup unbleached all-purpose flour 

1 cup whole milk 

6 large eggs, separated 

1 cup packed grated extra-sharp cheddar cheese 

4 ounces bacon, cooked crisp, chopped 

2 cups fresh corn kernels 

1/4 teaspoon cream of tartar 

Directions:

Preheat oven to 400°F. Butter 8, 6-ounce ramekins and dust with parmesan, including the rims, and tap out the excess. 

In a small bowl, whisk together the salt, mustard, black pepper, and cayenne. Set aside. 

To prepare soufflé base: Melt the butter in a medium saucepan on the stove over medium heat. Sprinkle in the flour, whisking constantly to remove any lumps; cook for 1 minute. Slowly add the milk, whisking constantly to prevent lumps. Simmer the mixture, stirring often, until thickened to the consistency of thin pudding. Transfer the mixture to a large mixing bowl and whisk in the spice mixture. Whisk in the 6 egg yolks, cheddar cheese, bacon, and corn until well combined and set aside. 

To the bowl of a stand mixer fitted with a wire whip attachment, whip the 6 egg whites and cream of tartar on medium-high speed until they form stiff peaks. With a silicone spatula, gently fold one-third of the egg whites into the soufflé base to lighten the mixture. Fold in the remaining whites just until there are no more streaks of white and the mixture is well combined. 

Evenly divide the mixture among the prepared ramekins. Run your thumb around the inside edges of the dishes to wipe away any stray batter (this will help with an even rise). Place the soufflés on a baking sheet and transfer to the oven. Immediately reduce the oven temperature to 375°F and bake for 20 to 25 minutes or until the soufflés are puffed and golden and the center is just set. Test doneness by gently shaking the baking sheet; soufflés should jiggle only slightly. If centers are too soft, quickly close oven and bake an additional 2 to 3 minutes.

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