This one was almost an entry for IMBB event that was hosted by Kitchen Chick last month. But these did not look like souffles that have huffed and puffed. So I had written up a post and ignored it. But when I was going through my posts today, I came across it. The idea of making a jalapeno souffle based on a bechamel sauce seemed a delicious idea. The dismal look of this souffle happened 'coz I tried to convert the recipe for 12 mini- muffin sized hors'doeuvres into two normal souffles in 4 oz ramekins. But this recipe just made enough for one generous souffle. Since I needed two individual servings, I decided to tempt fate and get on with it. The unbaked souffle batter came to about 1/3 rd of the ramekins, not a good sign at all. Anyway, they did rise to almost the top of the ramekins. I decided to post this anyway because the taste of these souffles are amazing and I think they would make great little bites too.
You should have submitted this entry to IMBB, Mika. They have a perfect golden crust and are looking wonderful.
ReplyDeleteJust little bit of cosmetic touches, like cleaning the rim of ramekins or removing them from ramekins onto a plate made them look beautiful too.:)
You are a braver soul than I. I haven't even tried a souffle in my life. I will have to one of these days and I hope mine will look as golden as yours.
ReplyDeleteI agree, you're a brave soul indeed, Mika :) I'm sure if I make a souffle, it wont rise - which why I havent even tried. ardly or what!
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