Question for Grace

[Joyce]

Grace, I happened to read your post on the chocolate souffles and it made my day. I never make souffles in my house, because there are only two of us. This would be great, since I could take them out of the freezer as needed. Do you think this would work with other souffles??

[Grace]

Hi Joyce!

I'm so glad you found something you can use among all of my very verbose postings! I ABSOLUTELY think you can do this with any souffle. This recipe came from an issue where they did a whole section on souffles that you can freeze ahead of time. Also, a few months ago someone else asked about freezing souffles, and I answered that I do it all the time. She did it (I don't remember who it was) with her recipe and it worked beautifully. Anyhow, have fun, souffles are a great low-fat/low-cal dessert, and they're especially nice to make for company. The freezing thing means they can now be done beforehand, and then thrown in the oven and baked while you're eating dinner. ENJOY!!! http://www.cookinglight.com/bbs/biggrin.gif

[Laura B]

I just searched for souffle, but could not find the thread where freezing them was orginally mentioned. I would love the details on how you freeze souffles. Thanks!

[Grace]

Here is the old thread with all the details:
http://www.cookinglight.com/bbs/Forum1/HTML/005289.html

[Laura B]

Thank you, Grace!

[emilycat]

Very cool information, Grace -- thanks!

[Curleytop]

Grace, do you think the freezing method would work with the recipe below? I cut the recipe in half from the original! I have NEVER made a souffle http://www.cookinglight.com/bbs/confused.gif
* Exported from MasterCook *

INDIVIDUAL LEMON SOUFFLES

Recipe By :eClix (Dakota) 4/12/01
Serving Size : 3 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking Spray
1 Tablespoon Sugar
1/4 Cup Sugar
1 Tablespoon Cornstarch
1/8 Cup Fresh Lemon Juice
1/8 Cup Water
2 Large Egg Whites
1/8 Teaspoon Cream Of Tartar

reheat oven to 350° (325° convection)/ Coat six 1-cup souffle dishes with cooking spray. Coat with 2 Tabsp. sugar, tapping out excess so dishes are evenly coated.

In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to mixing bowl. Let cool to room temperature.

Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among individual souffle dishes and smooth tops.

Set in a roasting pan and add hot water to come halfway up sides of dishes. Bake 20 minutes. SERVE IMMEDIATELY.

[Grace]

Yes Curleytop, I know it would work fine. You could even do the whole recipe, and keep the extras frozen until you are ready to eat them.

[Joyce]

Thanks so much for all the info. I have also now learned to look at ALL the threads on the board. Even if I'm not interested in lemon souffles, I can never tell what suprises I might find!!! http://www.cookinglight.com/bbs/wink.gif