Euromaxx | Soufflé à la Cognac
- 15 years ago
This recipe is a specialty from the Cognac region in southwest France.Cognac Soufflé
3 eggs
3 tbsp sugar 3 tbsp flour 1 cup milk
Pinch of coarse sea salt1 small glass cognac
Separate the egg whites from the yolks and put to one side in a very clean mixing bowl.
Whisk the yolks and sugar until they foam. Fold in the flour.
Heat the milk until almost boiling. Gradually add to the mixture,stirring all the time so that the eggs do not curdle.
Return the mixture to the pan and boil until thick,stirring constantly.
Cool and leave to stand in the refrigerator.
Beat the whites with the salt until stiff.
Take the mixture from the refrigerator and stir in the cognac until smooth.
Fold in the egg whites and pour into 200 - 300 ml. ramekins dusted with castor sugar. Wipe any excess mixture from the rims.
Bake in a preheated 200C / 400F oven for 20 to 30 minutes until well-risen and firm.
Put the ramekins on small plates,pour over cognac and flambé.
Voilà
3 eggs
3 tbsp sugar 3 tbsp flour 1 cup milk
Pinch of coarse sea salt1 small glass cognac
Separate the egg whites from the yolks and put to one side in a very clean mixing bowl.
Whisk the yolks and sugar until they foam. Fold in the flour.
Heat the milk until almost boiling. Gradually add to the mixture,stirring all the time so that the eggs do not curdle.
Return the mixture to the pan and boil until thick,stirring constantly.
Cool and leave to stand in the refrigerator.
Beat the whites with the salt until stiff.
Take the mixture from the refrigerator and stir in the cognac until smooth.
Fold in the egg whites and pour into 200 - 300 ml. ramekins dusted with castor sugar. Wipe any excess mixture from the rims.
Bake in a preheated 200C / 400F oven for 20 to 30 minutes until well-risen and firm.
Put the ramekins on small plates,pour over cognac and flambé.
Voilà