Simple souffle

Ingredients

• 6-8oz. size baking souffle cups
• 1/2dz. eggs
• 1c cheese ( I used parmasen, you may also use cheddar) feel free to expriment on different cheese that you enjoy
• 1 whole peeled garlic clove
• 1c heavy whipping cream
• unsalted butter
• couple of bowls
• a whip (whisk)
• baking pan
• *PRE-HEAT OVEN TO 350F

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Preparation

• The souffle cups. Run some butter inside of the cups and also the rim. Eggs. In one bowl crack 3 whole eggs. In another bowl crack the other half of eggs and SEPARATE the whites. Now you can separate using your hands simply crack the egg and gently through your fingers closely held together gravity will separate the whites from the yolks, or you can crack the egg and with the halved shells transfer the yolk back and forth to separate the whites. Place the yolks with the whole eggs (makes it richer). Add the cream.
• At this point, place cheese into the yolk mix. Mix well (like you're making a scrambled egg). Set aside.
  The whites, we need to whip that into a "soft" meringue, with "soft peaks, this gives the souffle height when baked.
  With your whip mix the whites until you get those soft peaks.
• Now take some of the whites and "fold" into your egg mix ,aslo called a liaison, (whipped egg and cream, consider this as a quiche base as well) Folding is simple. Use a spatula and from the center of the bowl "mix" the whites and liasion by going fro mthe center of the bowl to the edge of the bowl, turn bowl and repeat until the whites are thouroughly incorporated.
• Pour the souffle mix into the buttered cups. In a baking pan place souffle. Add water into the baking pan, about half way up the cups, gently place into pre-heated oven. Bake for roughly 20-30 minutes (depends on your oven). test a souffle before removing from by sliding a toothpick or paring knife into souffle, if toothpick or knife comes out moist but not runny it is done. Remove souffle from oven, serve immediately. Souffles are delicate. They "fall" quickly. Trying to do this while taking pictures of every step can be tricky, at the end of my souffles they tasted fine. just not as "poofy". Keep playing with your oven and get it dialed in, so that when you do this again you have a better feel of how your oven bakes the souffle, your times will vary. Until next time, one plate at a time.

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