Soufflé Carême

1. Begin by preheating the oven at 375°
2. In a saucepan, melt butter on a medium-low flame and slowly fold in flour and stir well. Season with salt and pepper and cook until the contents are combined well, smooth and bubbly. Stir constantly.
3. Next, pour milk in the saucepan and bring it to boil. Keep stirring and cooking until the mixture has thickened.
4. Beat egg yolks in a separate bowl and add ¼ cup of warm milk mixture in it. Stir and pour this egg-mix in the saucepan with the rest of the milk sauce. Stir to blend the content thoroughly. Turn off the flame and set it aside.
5. In a large mixing bowl, add egg whites along with cream of tartar and whisk them to stiff peaks, prevent them from drying.
6. Gently fold the whisked egg whites into the milk-yolk mix and stir carefully.
7. Pour this soufflé batter into a casserole or soufflé dish and place in the preheated oven to bake for 20-25 minutes or until it is firm and puffed slightly.
8. Serve hot!

Trivia:

• Soufflé Rothschild was by far the most famous of all Antonin Carême’s soufflés and received number of compliments when he presented it at a banquet and entered the history of Haute Cuisine.

During Carême’s time, China or porcelain didn’t use to exist and he had to use pastries and bread casings to prepare his soufflé.