Roasted-Garlic Soufflé
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
60
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Olive Oil2.5 cups
Whole Milk1 medium
Onion (sliced)1 tsp
Thyme Leaves1 tsp
Black Peppercorn7 tbsps
Unsalted Butter (divided)1.5 tbsps
Bread Crumb (fine dry)5 tbsps
All-Purpose Flour1 tsp
Nutmeg (grated)Directions:
1
Preheat oven to 400°F with rack in middle
2
Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil
3
Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour
4
Cool to warm, then squeeze garlic from skins
5
Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover
6
Let steep 30 minutes
7
Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use
8
Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour
9
Cook roux over low heat, whisking constantly, 5 minutes
10
Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth
11
Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes
12
Remove from heat and vigorously whisk in yolks 1 at a time
13
Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl
14
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture
15
Fold in Gruyère, then remaining whites
16
Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves
17
Bake soufflé until set and browned on top, 20 to 25 minutes
18
Preheat oven to 400°F with rack in middle
19
Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil
20
Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour
21
Cool to warm, then squeeze garlic from skins
22
Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover
23
Let steep 30 minutes
24
Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use
25
Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour
26
Cook roux over low heat, whisking constantly, 5 minutes
27
Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth
28
Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes
29
Remove from heat and vigorously whisk in yolks 1 at a time
30
Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl
31
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture
32
Fold in Gruyère, then remaining whites
33
Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves
34
Bake soufflé until set and browned on top, 20 to 25 minutes