Sweet Corn Soufflé

Crispy edges and silky and fluffy on the inside, this Soufflé is filled with fresh sweet corn. Preparing soufflés is actually an easy process, contrary to its reputation for being difficult to make. The reward for making this French classic is immense.

The word on the culinary street is that soufflé’s are temperamental.
The truth is a soufflé is not nearly as sensitive as people say.

Yes, you can open your oven door; no, you won’t need to walk on eggshells while it is baking. The way a soufflé works is by having the beaten egg whites expand as gases and steam work to inflate tiny air bubbles and make them larger. It’s science, and it works…mostly.

Once baked and removed from the oven, soufflé’s start to deflate almost immediately. Taking photos for this blog was quite comical. I had to take the 350-degree soufflé’s from the oven and carry them quickly down the hall to the lightbox I use for my photos. Once in the lightbox, I had to hurry and set up the cups and take pictures before they deflated.

Honestly, it took a couple of tries before I was satisfied. I think I lost the feeling in my fingerprints that day., but I took some good pictures, I think.

I hope you join me as together we demystify the misunderstood soufflé. You will impress your dinner guest with my Sweet Corn Soufflé that is super simple to make, and walking on eggshells is not required. Enjoy!

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Sweet Corn Souffle

Crispy edges and silky and fluffy on the inside, this Soufflé is filled with fresh sweet corn. Preparing soufflés is actually an easy process, contrary to its reputation for being difficult to make. The reward for making this French classic is immense.

Course Dessert

Cuisine French

Keyword sweet corn souffle'

Prep Time 20 minutes

Cook Time 25 minutes

Servings 6 soufflé's

Author Doug Bakes Staff

Ingredients

• 2 cups Corn, kernels
• 4 tsp Lemon, zest
• 2 Eggs, large
• 65 grams All-purpose flour
• 2 tsp baking powder
• 1/8 tsp table salt
• 2 tsp vanilla extract
• 135 grams white sugar
• 8 tbsp butter, salted
• 1 cup heavy cream."

Instructions

1. Preheat the oven to 350 degrees and spray 6 6" soufflé dishes with nonstick cooking spray.

2. In a 2 quart saucepan, combine 1 cup of corn, 1/2 cup of cream, sugar, and salt.

3. Using a knife, split the vanilla bean down the center, scrape the seeds into the saucepan with the pod, and Bring it all to a simmer and cook for 5 minutes.

4. Remove from heat and let it steep for 10 minutes more. Pluck out the vanilla pod and toss.

5. Transfer all the contents to the blender and process until smooth, and set aside.

6. Stir together flour and baking powder and set aside.

7. In the same saucepan, heat the remaining cream over medium heat until bubbles form around the edge.

8. Whisk in the flour mixture and continue cooking until thickened.

9. It will be very pasty. Remove it from the heat and stir in the butter, 2 tablespoons at a time..

10. Once the flour mixture is at room temperature, add the pureed corn mix, egg yolks, lemon zest, and reserved corn. Stir together and set aside.

11. In a mixer fitted with a whisk attachment, beat the egg whites until they reach stiff peaks.

12. Fold them gently into the corn. Fill baking cups with the soufflé. Sprinkle with nutmeg and bake uncovered for about 35 minutes.

13. The soufflé should rise to the edge of the dish. Top with blackberries and serve right away