I want to make a souffle. Got any good recipes and/or tips?

SOUFFLÉ TIPS: Here are a few tips to help you keep the wind in your soufflés and keep the compliments flying. See also, "How to Beat Eggs.

Equipment: The Soufflé Dish, sometimes referred to as a mold, is usually made in white porcelain. The standard size is an 8-inch, 1-1/2-quart white porcelain, but it can vary depending on the recipe. No matter what size, the dish should have straight, tall sides and must withstand heat. When filled, the unbaked soufflé mixture should come to about 1-inch above the rim of the dish. Purchase from any good cookware store, such as Williams-Sonoma.

You could also use a smaller porcelain dish as well, called ramekins. They tend to be used more

Q: If you don't have a soufflé dish, can you make a soufflé? A: Of course you can! Better cooking success is achieved with a deep dish with sides that are at a right angle to the bottom. They rise more evenly than those with flared, or angled sides, such as some custard cups. In fact, when I made my first one, I used a deep Pyrex (heatproof glass) 2-quart measuring cup that has straight sides and it worked well.

Precise measurements are the key to a successful soufflé. To measure flour: with a spoon, lightly pile flour into the tablespoon measure. With a knife, scrape the flour across the top of the tablespoon measure.

Make sure you have prepared all added ingredients, called "Mis en Place", a French term for pre-assembling your wet and dry ingredients. It helps so that recipes can be assembled quickly and easily and helps to prevent your leaving something out.

The secret to a savory soufflé is in ribboning the egg yolks first before the whites, and then folding those in.

Once the egg whites are beaten, they start to deflate so you need to work quickly.

If you don't have cream of tartar, you may substitute salt or 3 drops of lemon juice.

Do not overwhip the egg whites, or they will not incorporate evenly into the base and, when baked, the soufflés will have pieces of chewy egg white in the center.

Make sure you line the soufflé dish with butter and sugar for a sweet soufflé, or butter and cheese, butter and crumbs, or cornmeal for a savory one.

The oven should be properly preheated before placing the soufflé inside. To rise properly, a it initially needs a very hot oven.

Soufflés can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.

A cheese soufflé will always crack slightly. If your soufflé forms a tough crust, the oven temperature was too hot. If it doesn't rise, the oven temperature was too low.

Corn Souffle

Ingredients

(6 servings)

3 tb Margarine Or Butter

3 tb Unbleached Flour

1/4 ts Sugar

1/4 ts Cumin; Ground

1/4 ts Nutmeg; Ground

1/4 ts Red Pepper; Ground

1 c Milk

3 ea Eggs; Large, Separated

2 tb Onion; Finely Chopped

2 tb Green Chiles; Finely Chopped

8 3/4 oz Whole KernelCorn;Drained,1cn

GREEN CHILE CHEESE SAUCE:

1/2 c Cheddar Cheese; Shredded,2oz

1/4 c Green Chiles; Finely Chopped

1/3 c Half & Half

1 tb Onion; Finely Chopped

1 ts Cumin; Ground

1/4 ts Salt

Instructions

Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or casserole. Heat the margarine in a 2-quart saucepan over low heat until melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Stir in the milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. Beat the egg yolks slightly in a medium bowl. Stir at least half of the hot mixture gradually into the egg yolks. Stir the hot mixture back into the saucepan. Boil and stir for 1 minute. Remove from the heat and stir in the onion, chiles, and corn. Beat the egg whites in another medium bowl on high speed, on an electric mixer, until stiff. Stir about 1/4 of the egg whites into the corn mixture. Fold the corn mixture into the remaining egg whites. Carefully pour the mixture into the souffle dish. Bake uncovered until a knife inserted in the center comes out clean, about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve the souffle with the sauce when souffle is done.

GREEN CHILE CHEESE SAUCE:

Heat all the ingredients over low heat, stirring constantly, until the cheese is melted.

Hi, go to foodtv.com type in souffle and you will get some of the best ideas from famous chefs.

go to allrecipes.com!