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Roasted Garlic and Corn Soufflé

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Garlic, Fresh and Roasted
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Treloar, Debi
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La Belle Cuisine


Roasted Garlic and Corn Soufflé

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1 large head garlic, outer skin removed
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon dried thyme, crumbled
1 cup milk
3 tablespoons flour
3/4 cup freshly grated Parmesan, preferably
Reggiano (about 2 1/2 ounces)
1/2 teaspoon salt
Generous pinch of cayenne
2 tablespoons unsalted butter,
room temperature
1 1/2 cups corn kernels
4 large egg yolks, room temperature
6 large egg whites, room temperature
Pinch of salt
1/4 teaspoon cream of tartar
1 tablespoon dry white breadcrumbs
2 tablespoons snipped fresh chives

Preheat oven to 350 degrees F.
Blanch whole garlic head in boiling water 3 minutes; drain. Separate
cloves, peel.
Melt 1 tablespoon butter with oil in heavy small ovenproof skillet over medium heat. Add garlic and thyme and sauté until garlic is pale golden brown, about 4 minutes. Transfer skillet to oven and bake until garlic is golden brown, about 8 minutes. Reduce heat to 275 degrees F. Cover
skillet loosely with foil. Bake until garlic is very soft, about 10 minutes.
Transfer garlic to paper towels to drain.
Scald milk in heavy saucepan over medium heat. Add garlic. Purée
mixture in processor.
Melt 3 tablespoons butter in heavy medium saucepan over medium heat.
Add flour and stir 3 minutes. Gradually whisk in garlic purée. Whisk until mixture thickens and bubbles, about 2 minutes. Reduce heat to low. Whisk
in 3/4 cup Parmesan, 1 tablespoon at a time. Remove pan from heat. Add
1/2 teaspoon salt and cayenne. Cool to lukewarm. (Soufflé base may be prepared 1 day ahead. Press plastic wrap onto surface and refrigerate.
Reheat to lukewarm before continuing, stirring constantly over low heat.)
Position rack in center of oven and preheat to 400 degrees F. Coat a 6-cup soufflé dish with 2 tablespoons butter. Cut one 5-inch-wide 30-inch-long
double thickness foil strip. Butter 1 side of foil. Wrap foil, buttered side
in, around rim of soufflé dish, forming 4-inch-high collar. Tie with string
to secure. Coat insides of mold and foil with 2 tablespoons Parmesan.
Set aside.
Cook corn in saucepan of simmering water until just tender, about 5
minutes; drain. Pat corn dry. Stir yolks and corn into soufflé base.
Using electric mixer beat whites with salt and cream of tartar until soft
peaks form. Stir 1/2 of whites into soufflé base to lighten. Gently fold in remaining whites. Gently transfer soufflé mixture to prepared dish. Mix remaining 2 tablespoons Parmesan with breadcrumbs; sprinkle over top.
Bake until soufflé puffs and top is brown, 35 minutes. Gently remove
foil collar. Spoon soufflé onto plates and sprinkle with chives.Serves 6.

Featured Archive Recipes:
All-American Corn Pudding
Corn, Zucchini and Cheese
Pudding (Craig Claiborne)

Julia Child's Superb Soufflés

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