Soufflé

A soufflé is a light, puffed dish made from a flavored base, such as a cheese sauce or chocolate custard, with whipped egg whites folded in. In the oven, air in the whites expands and the soufflé rises above its dish. It must be eaten right away, because it starts to sink within minutes.

How to do it

These steps are for a cheese soufflé.

1. Heat the oven to 190 to 200°C (375 to 400°F) with a rack in the lower middle.
2. Butter a soufflé dish or ramekins with upward strokes, then coat with grated cheese or fine breadcrumbs.
3. Make a thick béchamel, take it off the heat, and beat in egg yolks and grated cheese. Season well.
4. Whip egg whites with a pinch of salt to firm peaks, just past soft peaks but not dry. Use about 4 whites to 3 yolks.
5. Stir a quarter of the whites into the base to loosen it. Then gently fold in the rest until just a few streaks remain.
6. Fill the dish almost to the top. Run your thumb around the inside rim to help it rise straight.
7. Bake without opening the oven. Small ramekins take 12 to 15 minutes, a large dish 25 to 35 minutes.

How to tell it is done

It has risen well above the rim with a golden, firm top. It wobbles slightly when you nudge it. The center is still creamy, which is how it should be served.

Why it works

Whipping traps air in a foam of egg white proteins. In the oven, the air and steam expand and the soufflé rises. The egg proteins then set around them and hold the shape until it cools.

Common mistakes

• Whipping whites to stiff peaks and beyond. Overwhipped whites look grainy and will not fold in.
• Any yolk or grease in the whites. They will not whip properly.
• Stirring instead of folding. You knock out the air.
• Opening the oven early. A draft can make it fall.
• Making guests wait. Bring them to the table before it comes out.

In recipes

Sweet soufflés use a custard or fruit base, sometimes with meringue instead of plain whipped whites. A "cold soufflé" is a set mousse, raised above its dish with a paper collar.