Name: My Foolproof Double-Baked Tarragon Soufflés
Yield: For 6 soufflés
Cuisine: Dutch
Ingredients: 6 large eggs, separated; ½ cup plus 2 tbsp (150 ml) heavy cream (if reheating the soufflés); 2 cups (500 ml) milk; Pinch of freshly grated nutmeg; 1½ cups (150 g) grated Parmesan cheese; 5 tbsp (75 g) unsalted butter, plus more for greasing; 1 tsp chopped fresh tarragon; salt and freshly ground black pepper; ½ cup plus 2 tbsp (75 g) all-purpose flour

Preparation info

For
6
soufflés

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

Ingredients

5 tbsp (75 g) unsalted butter, plus more for greasing
½ cup plus 2

Method

Preheat the oven to 350°F 180°C). Place 6 individual-size soufflé dishes in a large roasting pan or deep lasagna dish and fill the pan with hot water to reach three quarters of the way up the sides of the dishes. Remove the dishes from the pan and place the pat in the center of the ove

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My Foolproof Double-Baked Tarragon Soufflés

Ingredients

Method

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