Christine wrote:

> clam and corn souffle, from the volume on the Northwest US. I remember
> it as being really good. sf had never heard of this combination in a
> souffle, and this sparked the idea that maybe we could get together and
> make it while I am in the bay area. Plus maybe some other souffles: I
> have my eyes on some other recipes as well...
>
> I think I made a spinach souffle many years ago, which didn't puff all
> that much, but I am not sure if it was technique, or if it was
> supposed to be like that.

I've never had a REALLY puffy spinach soufflé, so I suspect that you're
correct in wondering whether it's supposed to be like that.

You said you had your eye on other recipes; was this one of them, perchance?
(because if it isn't, it SHOULD be!)

Bread Pudding Soufflé with Whiskey Sauce
(from _Commander's Kitchen_)

"Bread pudding was already near perfection, but we combined Creole bread
pudding with the light texture of a meringue and ended up with the
restaurant's signature dessert, the single most sought-after dish in our
family's restaurant history. The whiskey sauce itself is divine, but
particularly so when poured over the piping hot soufflé. Take it from me,
this is no light dessert. Make the bread pudding and the sauce in advance,
the meringue just before assembling and baking."

Bread Pudding:
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes (see Note)
1/3 cup raisins

Whiskey Sauce:
1 1/2 cups heavy cream
2 teaspoons cornstarch
1 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

Meringue:
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Preheat the oven to 350°F. Grease an 8-inch square baking pan.

To make the bread pudding, combine the sugar,cinnamon, and nutmeg in a large
bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the
vanilla, then the bread cubes. Allow the bread to soak up the custard.
[NOTE: Elsewhere in the book, it makes a rather nasty comment about a cook
who didn't let the bread soak long enough. The custard has got to reach all
the way to the center of the bread cubes.] Scatter the raisins in the
greased pan, and top with the egg mixture, which will prevent the raisins
from burning. Bake for approximately 25 to 30 minutes or until the pudding
has a golden color and is firm to the touch. If a toothpick inserted into
the pudding comes out clean, it is done. It should be moist, not runny or
dry. Let cool to room temperature.

To make the sauce, bring the cream to a boil, combine the cornstarch and
water, and add the mixture to the boiling cream, stirring constantly. Return
to a boil, then reduce the heat and cook stirring, for about 30 seconds,
being careful not to burn the mixture. Add the sugar and bourbon, and stir.
Let cool to room temperature.

To make the meringue, be certain that you use a bowl and whisk that are
clean and that the egg whites are completely free of yolk. This dish needs a
good, stiff meringue, and the egg whites will whip better if the chill is
off them. In a large bowl or mixer, whip the egg whites and cream of tartar
until foamy. Gradually add the sugar and continue whipping until shiny and
thick. Test with a clean spoon. If the whites stand up stiff, like shaving
cream, when you pull out the spoon, the meringue is ready. Do not overwhip,
or the whites will break down and the soufflé will not work.

In a large bowl, break half the bread pudding into pieces using your hands
or a spoon. Gently fold in a quarter of the meringue, being careful not to
lose the air in the whites. Place a portion of this mixture into each of six
ramekins.

Place the remaining bread pudding in the bowl, break into pieces, and
carefully fold in the rest of the meringue. Top off the soufflés with this
lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
With a spoon, smooth and shape the tops into a dome over the ramekin rim.

Bake immediately for approximately 20 minutes or until golden brown. Serve
immediately. Using a spoon at the table, poke a hole in the top of each
soufflé and spoon the room-temperature whiskey sauce into the soufflé.

NOTE: New Orleans French bread is very light and tender. Outside New
Orleans, use only a light bread. If the bread is too dense, the recipe won't
work. We suggest Italian bread as the most comparable.

Makes 6 servings

Chef Jamie's Tip: New Orleanians like their spiked foods spiked, which is
why the whiskey sauce for this recipe uses what might seem like a generous
amount of bourbon. Cut the amount of bourbon if you prefer. A standard
crème anglaise would make a good alcohol-free alternative sauce.


Bob