This corn souffle tastes great with a Mexican dish like a good mole.
Learn more about Victoria Cherniag Ruiz
Ingredients4 portions
Preparation
Preheat the oven to 180 degrees.
Grease 4 souffle cups with butter and top with parmesan cheese powder.
Cook the corn and shelling, reserve.
In a small pot, melt the butter and add the onions. Cook for 2-3 minutes until they are very soft.
Add the flour and cook for another 2 minutes stirring with a balloon whisk.
Add the milk and cook until it thickens a little, moving without stopping.
Season with salt, pepper and cayenne. Try it, making sure it tastes very seasoned since the flavors will be diluted with the egg.
In a bowl stir egg yolks.
Add the yolks to the béchamel mixture (make sure it is not too hot or you can cook the eggs). Add the cheese and corn in grains.
Beat the egg whites (at room temperature) with tartar cream until soft peaks form.
With a spatula, incorporate the two mixtures with enveloping movements.
Divide the souffle mixture in the greased molds.
Bake for 18-20 minutes until golden brown and overflow a little from the pan.
Take out of the oven and serve at that moment as they are lowered immediately!
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