In this recipe, the eggs do double duty--the whites inflate the soufflé and the yolks thicken the sauce that forms the base. Serve with pork, lamb, chicken, or beef.

Recipe by Cooking Light August 2000

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves, and squeeze to extract the garlic pulp. Discard the skins.

  • Coat a 1-quart soufflé dish with cooking spray; sprinkle bottom of dish with breadcrumbs.

  • Lightly spoon the flour into a dry measuring cup, and level with a knife. Spoon the flour and salt into a large saucepan, and gradually add milk, stirring with a whisk. Cook milk mixture over medium heat until thick (about 6 minutes), stirring constantly. Remove from heat. Stir in the garlic pulp, cheese, rosemary, and egg yolks.

  • Beat egg whites and cream of tartar at high speed of a mixer until soft peaks form. Gently fold one-fourth of the egg white mixture into garlic mixture; gently fold in the remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 50 minutes or until puffy and set.

Nutrition Facts

111 calories; calories from fat 30%; fat 3.7g; saturated fat 1.7g; mono fat 1.2g; poly fat 0.4g; protein 8.2g; carbohydrates 11g; fiber 0.4g; cholesterol 78mg; iron 0.8mg; sodium 268mg; calcium 157mg.
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