In honour of Doctor Who in general, Jenna Coleman (the actress portraying various Oswald characters) in specific, we decided to try and make a souffle on Christmas Day in 2013. For those that do not know… this is no easy feat. Every year since we try to do this and do a better job than the previous year.
Of this, traditions are born.
This is 2023’s effort… 10 years on since the first.
From wikipedia:
Oswin Oswald is introduced in the series 7 premiere, “Asylum of the Daleks” (2012). She is the sole survivor of the starship Alaska, which crashed on the Asylum, a prison planet for insane Daleks.
While under the name Oswin Oswald in the Dalek Asylum, she claimed to be have been fighting the Daleks by making soufflĂ©s. While in this life, she did gain the nickname “soufflĂ© girl”.
This was one of the best ever… a very good height coming out of the oven, nothing had fallen from loud noises or shocks and a little settling in room temperature.
This is the recipe we used and it is still subject to minor updates.
Cheese Souffle
Itâs really important to have the ingredients measured and ready to go before you begin. Otherwise, you might go insane. We donât want that.
Serves 4
BUTTER (COLD, NOT MELTED), FOR GREASING THE SOUFFLE DISH
1 TABLESPOON GROUND PARMESAN
3 TABLESPOONS BUTTER
3 TABLESPOONS FLOUR
1 TEASPOON DRY MUSTARD
1/2 TEASPOON GARLIC POWDER
PINCH OF KOSHER SALT
1 1/3 CUPS MILK, HOT (HEAT IT IN THE MICROWAVE FOR ABOUT 90 SECONDS)
4 LARGE EGG YOLKS (use 5 eggs)
6 OUNCES SHARP CHEDDAR, GRATED (YOU COULD ALSO USE GRUYERE OR PEPPER JACK.)
5 EGG WHITES PLUS 1 TABLESPOON WATER (5 1/2 OUNCES BY WEIGHT PLUS 1/2 OUNCE WATER)
1/2 TEASPOON CREAM OF TARTAR
Preheat oven to 375 degrees F.
Use the butter to grease the bottom and sides of an 8-inch souffle dish. Add the grated Parmesan to the bottom of the dish, cover the dish with plastic wrap, and roll the dish around so the cheese coats the bottom and sides of the dish. Place into the freezer.
In a medium saucepan (large enough for the milk and cheese and flour, etc) , melt the butter over medium heat.
While the butter is melting, grab a separate bowl, and combine the flour, dry mustard, garlic powder, and kosher salt. Set aside.
When the butter stops bubbling (that means the water has cooked out), whisk the flour mixture into the butter. Cook for 2 minutes or until the mixture smells nutty.
Whisk in the hot milk, and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
To Temper the Yolks: In a separate bowl, beat the egg yolks to a creamy consistency. Dip your whisk into the warm milk mixture, and then quickly whisk that small amount into your eggs. Repeat once. Add the tempered egg mixture to the milk mixture, whisking constantly.
Add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. (Make sure your bowl is completely grease-free.)
Stir 1/4 of the egg white mixture into the cheese base. (This is the only time you should be stirring.)
Very gently fold 1/3 of the whites into the cheese base. Continue to add the whites by thirds, folding very gently.
Gently pour the mixture into the souffle dish. Place on an aluminum pie pan. (The pan makes it easier to remove the souffle dish later.) Smooth the top with a spatula, and bake for 35 minutes.
