Angel's Broccoli Souffle
Ingredients
- 12 cup flour ⓘ
- 1 34 cups milk ⓘ
- 1 34 tablespoons butter ⓘ
- 4 egg yolks ⓘ
- 4 egg whites ⓘ
- 12 teaspoon salt ⓘ
- 14 teaspoon pepper ⓘ
- 2 cups fresh broccoli florets (or cauliflower) ⓘ
- 2 cups grated cheese (I like cheddar) ⓘ
- 3 slices bacon (can leave this out for vegetarian option) ⓘ
- unseasoned breadcrumbs ⓘ
Instructions
- Place milk in a thick-bottomed saucepan and add flour.
- Stir briskly with a whisk until the flour is dissolved.
- Over low-medium heat continue stirring until the mixture thickens, then add the butter.
- Remove from heat and allow to cool slightly.
- Add one egg yolk at a time and stir well between each.
- Cut broccoli into small florets.
- Add the broccoli, salt, and pepper to the milk and flour mixture.
- Whip the egg whites until you get very stiff peaks (you can turn the bowl upside down and they don't move).
- Gently fold them into the mixture.
- Do not stir or mix.
- This can deflate the egg whites.
- Butter the sides of a 2 liter (2 quart) baking dish.
- And coat with breadcrumbs.
- The pan can be round or square-ish and preferably glass or ceramic.
- Pour in the batter.
- Place in a preheated oven 175 C ( 350 F) and bake for 1 hour.
- Try and resist opening the oven door to avoid deflating the souffle.
Nutrition & Diet Analysis (per serving)
985
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).