About a year ago, I taught a cooking class to some of my good friends from work. Before the class started, I sent out a survey with questions asking about allergies, favorite foods, etc. One of the questions towards the end was “What is one thing you wish you knew how to cook.”
Well one of the guys in the class sarcastically noted he’d like to make a soufflé…
I knew he was joking, but I thought — hey, I may as well challenge myself! I decided for the second to last week of class I would teach how to make a ham, leek and gouda soufflé.
I had no idea how successful I would be, considering I never made one before; but, to my surprise, it was a huge success!
Not only did the soufflé rise beautifully (and stay that way), but it also tasted delicious!
I decided to make it again this past weekend for breakfast to see if I could repeat my success — and so began my second take on ham, leek and gouda soufflé!
Outside of the type of soufflé you’re attempting to make, the basics are a roux and egg yolk mixture that is then folded with whipped egg whites.
The whipped egg whites are what make the soufflé light and airy. If you mix, as opposed to fold, the egg whites into the base, you’ll end up with a deflated, not-so-great result.
But have no fear — it’s not as hard as you are thinking it may be!
Once you are through the prep work, all you’re left with is the waiting game.
You should cook the soufflé on the bottom third oven rack. There’s also a test of will power here — no matter how tempting it may be, DO NOT OPEN THE OVEN DOOR before the 45 minutes is complete.
I’m serious – don’t do it!
If you don’t have a functioning oven window/light to see the soufflé while it’s baking, then you must suffer and trust it is turning out okay. Just trust me on this one.
Anywho, if all goes according to plan, you’ll end up with a perfectlyy risen soufflé that looks fancy and tastes fantasticle! It’s a cheesy, salty, rich dish that is sure to please for breakfast (or even for dinner)!
I followed this recipe if you’d like to give it a go — it’s really not as difficult as it seems.