soufflés

Soufflé is a light, airy dish formed from a flavorful base—commonly a creamy custard, a cheese béchamel, or a vegetable purée—into which stiffly beaten egg whites are folded to create lift. When baked, the air in the whites expands, producing a risen, delicate structure; the dish is typically served immediately as it gradually deflates.

Etymology and history: The term derives from the French souffler, meaning to blow or puff. The soufflé as a distinct culinary category developed in 18th- and 19th-century French cooking, with early published recipes attributed to French chefs of that era.

Varieties: Savory flavors include cheese, mushroom, spinach, and seafood soufflés; sweet versions include chocolate, vanilla, lemon, and fruit flavors. They are commonly baked in individual ramekins, though larger molds exist, and are usually presented tall and golden on top.

Technique: Base is prepared first, then cooled slightly. Egg whites are whipped to stiff peaks and folded gently into the base to preserve air. Ramekins are buttered and often dusted with sugar for sweet versions, and set in a hot oven. Do not open the oven during the initial bake; the heat must be uninterrupted to achieve maximum rise. Serve promptly.