Remember, a good souffle can't be made without flour!
Sort of, souffles are made by mixing a thick custard with whipped egg whites.
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Puffed up
Souffle?
Use a ring of silicon paper around the edge of the mould higher than the edge so to shape the whipped cream and egg whites giving the appearance of a risen souffle.
Sugar adds sweetness to the souffle and helps stabilize the egg foam by reducing the chances of over-beating the eggs. It also contributes to the structure and texture of the souffle by aiding in the development of a light and airy consistency.
its the same as a bain Marie it is a deep tray normally with water in on top of the stove or in the oven, and it cooks without burning such as egg custards or souffle.
There are many simple recipes for making a chocolate souffle which include ingredients such as eggs, warm water, chocolate, unsalted butter, pure vanilla extract, sugar, egg whites, and lemon juice. You may find more information on the Food Network website.
No, souffles are traditionally baked in individual ramekins to help them rise evenly and hold their shape. Baking a souffle in one large container may result in uneven cooking and collapse of the souffle.
Nope
its a souffle from France mate!
The souffle originated in France.