Recipe

Garam Masala Souffle Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 2 years, 11 months ago I had never made a souffle before and decided I wanted to make a one serving souffle to try it. I really like the addition of garam masala. Prep:7m Cook:22m Servings:1	Brilynn
	indian eggs

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Ingredients

¾ T butter

¾ T all purpose flour

¼ cup hot milk

1 egg yolk

2 egg whites

¼ tsp cream of tartar

¼ cup grated cheddar cheese

Salt + pepper

Garam masala, the more the better… I probably put in a couple teaspoons, I didn’t measure.

A sprinkle of cayenne

Directions

Masalalicious Cheese Soufflé

(Adapted from “Rose Murray’s Cheese Soufflé in The Canadian Living Cookbook)

Preheat oven to 400°F and grease one ramekin.

Melt butter over medium heat in saucepan. Add flour and cook, stirring over low heat for 1-2 minutes. Do not brown. Remove from heat and gradually pour in hot milk, whisking vigorously until blended and smooth.

Whisk in spices. Return to heat and boil, whisking constantly until smooth and thickened. Let simmer for 1 minute, remove from heat and beat in egg yolk, whisking thoroughly. Set aside.

Beat egg whites until foamy and then add cream of tartar. Continue beating until stiff but not dry. Stir large spoonfuls of beaten egg whites into the sauce to light it, stir in all but 1 T of cheese. With spatula, lightly fold in remaining egg whites, do not overfold.

Spoon mixture into your ramekin, smooth the surface and sprinkle remaining cheese on top.

Place in preheated oven and reduce heart to 375°F. Bake for about 22 minutes and don’t open the door before 20 min. When finished it should be golden brown on top and a knife inserted in side of puff should come out clean. Makes 1 serving.

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Comments

realepicurean 2 years, 9 months ago said:
I guess you have to taste it to know if it works or not - it's one of "those" recipes! I haven't had a souffle in such a long time...

steffytoo 1 year, 1 month ago said:
I LOVE Indian food, and know I will enjoy this, especially since my husband is not a fan. Besides, the base for the single serving can be adapted to about any souffle. The first souffle I made (many years ago) actually touched the top of the oven!

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