Best Marbled Souffles Recipes

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MARBLED SOUFFLES



Marbled Souffles image

Chocolate and vanilla meet twice in these light-as-a-feather souffles: dark chocolate and vanilla bean are swirled together in the batter, and the dessert is finished with cocoa powder and vanilla ice cream.

Provided by Martha Stewart

Categories     Vegetarian Recipes

Time 1h

Yield Makes 6

Number Of Ingredients 12

Unsalted butter, room temperature, for ramekins
1/2 cup granulated sugar, plus more for dusting
1/4 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
1 cup whole milk
3 large egg yolks, plus 5 large whites, room temperature
1 vanilla bean, split and seeds scraped
2 ounces semisweet chocolate, coarsely chopped (1/2 cup), melted, and coole
3 tablespoons sour cream
2 large pinches cream of tartar
Confectioners' sugar and Dutch-process cocoa powder, for dusting
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 400 degrees, with rack in lower third. Butter six 6-ounce ramekins; coat with sugar. Place on a rimmed baking sheet.
  • Whisk together flour, 1/4 cup granulated sugar, and salt in a medium saucepan. Whisk together milk and egg yolks, then whisk mixture into saucepan along with vanilla seeds. Cook over medium-high heat until mixture comes to a boil; let boil 1 minute, whisking frequently. (Mixture should be very thick.)
  • Remove from heat and divide mixture evenly between two bowls. Whisk chocolate into one half; let second half stand 5 minutes, then whisk in sour cream. Press plastic wrap directly onto surface of each; let cool to warm room temperature, about 10 minutes. (Or place over an ice-water bath and whisk until cool.) Souffle bases can be made ahead to this point and refrigerated up to 1 day. Bring to room temperature and whisk to loosen before proceeding.
  • Whisk egg whites to break up a bit, then pour half (about 1/4 cup) into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until foamy; add cream of tartar and beat until soft peaks form. Gradually add 2 tablespoons granulated sugar; beat until peaks are stiff and glossy, 1 to 2 minutes. Spoon a dollop of mixture into chocolate base; whisk to lighten. Add remainder and gently fold in until combined (don't worry if some streaks remain). Repeat with other half of egg whites and vanilla base.
  • Divide chocolate mixture among prepared ramekins, then spoon vanilla mixture into centers. For a marbled effect, swirl with a small spatula. Bake until risen and set, about 16 minutes. Serve immediately, dusted with confectioners' sugar and cocoa powder, with scoops of ice cream.

CARAMEL SOUFFLE



Caramel Souffle image

Bake this warm caramel souffle for a memorable dessert. The recipe comes from chef Pierre Schaedelin of Benoit in New York City.Also try:Caramel Ice Cream

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 9

Unsalted butter, for ramekins
Turbinado sugar, for ramekins
1 1/2 cups granulated sugar
1 cup heavy cream, heated
2 cups milk, heated
5 large egg yolks, room temperature
2 tablespoons all-purpose flour
2 tablespoons cornstarch
10 large egg whites, room temperature

Steps:

  • Preheat oven to 350 degrees. Using a pastry brush, brush six 4-by-2 1/2-inch (10 ounce) ramekins with butter, brushing the sides with an upward stroke. Coat each with turbinado sugar, shaking out excess; set aside.
  • In a large heavy-bottomed saucepan, heat 1 cup granulated sugar over high heat, without stirring, until edges begin to turn golden. Stir sugar, working from the edges toward the center, until sugar is melted and caramel in color, 3 to 5 minutes.
  • Remove sugar from heat and slowly whisk in cream, taking care as mixture may splatter and bubble. Add milk and whisk to combine. Return to heat, and bring caramel mixture to a boil.
  • Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 2 tablespoons granulated sugar until light and fluffy. Add flour and cornstarch and whisk until mixture becomes thick and stiff, like buttercream. Slowly whisk in half of the caramel mixture until well combined. Transfer to saucepan with remaining caramel mixture and return to heat. Cook, whisking, until mixture is thickened and separates from the pan, about 5 minutes. Transfer caramel mixture to a large bowl; cover with plastic wrap pressing down on the surface to prevent a skin from forming.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed and add remaining 6 tablespoons granulated sugar in three additions, beating well after each addition, until whites form very stiff peaks. Whisk half of the whites into caramel mixture; gently fold remaining whites into caramel mixure.
  • Divide mixture evenly between prepared ramekins. If desired, place each filled ramekin, one at a time, in a microwave set at 50 percent power. Cook for 10 seconds, turn, and cook for 10 seconds more. This creates a sugar crust around the souffle and will help it to rise.
  • Place ramekins on a large baking sheet and transfer to oven. Bake until souffles have risen and tops are golden and slightly firm to the touch, about 18 minutes if using a microwave (about 20 if not). Serve immediately.

GRAND MARNIER® SOUFFLE



Grand Marnier® Souffle image

Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 2

Number Of Ingredients 11

1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
  • Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
  • Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
  • Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
  • Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
  • Bake in the preheated oven until risen and browned, 16 minutes.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g

LEMON SOUFFLES



Lemon Souffles image

These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 6

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more, room temperature, for dishes
1/2 cup granulated sugar, plus more for dishes
8 large egg yolks plus 10 large egg whites, room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
Garnish: confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
  • Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
  • Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
  • Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
  • Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

CHOCOLATE SOUFFLE



Chocolate Souffle image

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 6

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
  • In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
  • Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
  • In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
  • In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
  • Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g

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