Sweet Corn & Cheddar Souffles

Well, I can cross something off my bucket list: make a good souffle. This recipe was intimidating, but I gave it a shot, and it was great! I didn’t have enough small ramekins, so I used a small dish for about 2 ramekin’s worth, and there was a difference in taste. Toby had the big one, and then a small one, and he said the big one wasn’t as good. He said the texture wasn’t as fluffy. I cooked these for 20 minutes, and then took them out and added the chives on top, but they still seemed a little wobbly, so I put them in for about another 5 minutes (so the chives got a little cooked on top, too).

rating: 9

Sweet Corn & Cheddar Souffles
(Shape)

Serves: 6
Prep Time: 30 min.
Cook Time: 20 min.

Ingredients:

1 Tbsp unsalted butter
1 1/2 Tbsp fine bread crumbs
2 Tbsp olive oil
4 scallions, thinly sliced
3 Tbsp all-purpose flour
1 cup lowfat milk (I used Silk lite soymilk)
4 large eggs, separated
1/3 cup fresh corn kernels (from 1 cob)
1/4 cup grated sharp white cheddar
1/4 tsp salt
1 pinch cayenne pepper
1 pinch freshly ground black pepper
1/4 tsp cream of Tartar
2 tsp chopped chives

Directions:

Preheat oven to 375°F. Grease six 6-ounce ramekins with butter. Divide bread crumbs among ramekins, turn to coat, and gently shake off excess. Place on a rimmed baking sheet; set aside.
Heat oil in a medium saucepan over medium-low heat. Toss in scallions and saute? for 2 minutes or until soft. Add flour, stirring constantly for 3 minutes. Add milk and raise heat to medium high (do not boil). Whisk for 4 minutes or until the mixture thickens slightly; remove from heat.
Lightly beat egg yolks in a large bowl. Stir in a spoonful of the hot milk mixture, then pour in the rest. Stir in corn, cheese, salt, cayenne pepper, and black pepper; set aside.
In a small bowl, beat egg whites and cream of tartar until they form peaks. Fold 1/3 of the egg whites into the corn mixture. Add remaining egg whites; mix gently (a few streaks of white should remain). Divide among ramekins and bake for 18 to 20 minutes or until tops are puffed and golden brown. Sprinkle with chopped chives and serve immediately.

Nutrition Score per serving:
(1 soufflé): 170 calories, 12 g fat (64% of calories), 4 g saturated fat, 8 g carbs, 8 g protein, 1 g fiber, 109 mg calcium, 1 mg iron, 197 mg sodium

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