Soufflé Tips & Tricks
Making a soufflé in advance – yes, it’s possible and you have three options!
Option 1: Re-imagine it to be a “fallen spoonbread soufflé” – bake as normal, let the soufflé(s) fall and cool and then reheat in a hot oven or a hot water bath in an oven. (this works best if making your soufflés in individual ramekins)
Option 2*: Make your batter (everything up until the egg whites) then refrigerate until needed. When ready, whisk egg whites accordingly and fold in with pre-mixed batter and continue following the recipe!
Option 3: Complete all the steps up to the point of baking the soufflé(s). Cover and refrigerate until ready to bake, then slip into the preheated oven. This works best if done within a half day timeframe but even 24 hours out will work, although the soufflé may not rise quite as high.
*what our team at Holly Hill Inn typically does!
Other insider tips to consider while making–
Setting up a double boiler: find a bowl/pot combo that fits together comfortably; you won’t need more than an inch or two of water in the pot and the water shouldn’t touch the bottom of the bowl. The bowl should sit low enough in the pot so that when the ingredients are placed in it, they’ll still be below the rim of the pot. That’s because the surface of the bowl where it touches the rim (and above) will get hotter than the bowl’s lower area, which is only heated by the steam from the water.
Whisk mush frequently to prevent clumps.
Take the eggs out of the refrigerator and separate them before beginning the recipe, or while the milk is heating up. Eggs will separate more easily when cold, but the whites whip up better at room temp.
Resist the urge to open your oven to take a peek. Utilize your oven light to keep an eye on it and just trust.
Once you’ve made this recipe, or a similar one, enough you’ll get a knack for what the perfect jiggle should be!
Extra egg yolks
You’ll have two extra yolks left over from this recipe. Place them in a container and cover with a little bit of water before sealing the container; refrigerate then plan to use within a day or two. Drain the water off before using.
When making a pasta recipe that calls for reserving some of the pasta cooking water for saucing it, whisk one or two yolks into the pasta water before adding back to the cooked pasta. It makes a great cheater’s carbonara and will add a smooth creaminess to dishes like spaghetti with garlic and olive oil, penne with broccoli and Italian sausage, really any dish that doesn’t call for a tomato sauce.
Sunday morning French toast will be even richer with an extra yolk. So will your favorite bread pudding recipe.
Impress your friends and whip up a quick mayonnaise or aioli, or make Caesar dressing.
Lemon confit – One of our favorite leftovers!
Stir chopped confit into yogurt, creme fraiche, cream cheese or ricotta for topping fruit, blintzes, poundcake, cheesecake or just eating with a spoon.
Add to fruit salads and compotes for a little extra zing.
Scatter pieces over steamed asparagus, broccoli, green beans; especially if serving at room temperature or as part of a salad.
Garnish cocktails, punches, lemonade, hot or iced tea.
Lemon confit syrup –
Sweeten cocktails, punches, lemonade, hot or iced tea.
Glaze muffins or cakes.
Add to club soda for a fizzy refresher.
Use as a poaching syrup for fruit.
Related Content
Spoonbread Soufflé Recipe
This is our gourmet take on an old Kentucky favorite — spoonbread. In this version we top it with slow cooked lemons, fresh goat cheese and some nuts. This is a great first course in 4-ounce buttered ramekins or, if you’d like, use a 2-quart baking dish, either glass or ceramic, and serve it family-style as a side dish.
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