The term souffle comes from the French term soufflér, which means to puff. Although historians believed souffle existed before the 18th century, the recipe was refined by Marie-Antoine Carême. Marie began cooking for the elite in Paris, which gave her access to newer ovens. These ovens were powered by air rather than coal, allowing souffle to rise ideally. As a result, scuffles became the "it" dish in fine dining restaurants during the early 1900 and mid-20th centuries. They are still popular today. New versions of souffle, such as broccoli souffle, have even started popping up.
This Broccoli Souffle is light, airy, savory, and delicious. First, broccoli is steamed until tender; then, it is mixed into the base of the souffle batter. Next, whipped egg whites are carefully folded into the souffle batter to make it light and airy before being baked until golden brown and delicious.
Tip: Let the egg yolks and egg whites sit at room temperature for 30 minutes before making the souffle.
What makes a soufflé fluffy?
Can you make souffles ahead of time?
Do you have to eat soufflés immediately?
Why does my soufflé taste eggy?
- Nonstick Cooking Spray
- 2 cups Water
- 1 medium head Broccoli, cut into florets, stems peeled and diced
- 3 large Egg Whites
- 3 large Egg Yolks
- 3 tablespoons Butter
- 4 tablespoons Almond Flour, divided
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 1/2 cups Almond Milk
- 1/2 teaspoon Xanthan Gum
- 2 cups shredded Cheddar Cheese
- 1/2 teaspoon Mustard Powder
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