Recipe: New Garlic Pudding Souffles (food processor)

NEW GARLIC PUDDING SOUFFLES

4 tablespoons (1/2 stick) butter, more for greasing ramekins
1/4 cup flour
1 1/2 cups milk, slightly warmed
Salt and fresh-ground black pepper
2 sprigs fresh thyme
1 medium onion, peeled and diced
1/2 pound new garlic, sliced, about 1 cup*
Pinch cayenne
1/2 cup grated Gruyere cheese
3 large eggs, separated
1/3 cup heavy (whipping) cream.

Melt 3 tablespoons butter in pan over medium-low heat. Stir in flour, and cook for a few minutes; do not brown.

Add milk a little at a time, whisking to keep mixture smooth. Add 1/2 teaspoon salt and thyme. Reduce heat to very low, and simmer until sauce is medium-thick, about 20 minutes. Stir frequently to prevent sticking. Remove from heat, and discard thyme. Set aside.

Melt remaining butter over medium heat. Add onion, and saute until translucent.

Add new garlic, 1 teaspoon salt and 1/4 cup water. Reduce heat to low. Simmer until garlic is soft and water has nearly evaporated, about 10 minutes. Cool, then puree in a food processor.

Stir puree into sauce. Add cayenne, Gruyere and black pepper to taste. Mix well, and adjust seasonings; sauce should be highly seasoned. Lightly beat egg yolks, and add to sauce. Mix well.

Heat oven to 400 degrees F. Butter six 1-cup ramekins.

Beat egg whites until they form soft peaks, then fold into sauce. Fill ramekins, and place in a deep baking dish. Pour hot water to halfway up sides of ramekins.

Bake until souffl s are golden brown on top, about 20 minutes. Remove from water bath. Cool, then unmold, placing in a shallow baking dish, top side up. Souffl s can be held at room temperature for a couple of hours.

Heat oven to 425 degrees F.

Pour cream over souffles. Bake until cream bubbles and souffl s are puffed, 6 to 8 minutes. Serve.

Yield: 6 servings.

*For cup of garlic, 3/4 cup sliced leeks, 1/4 cup chopped scallions and 3 chopped garlic cloves may be substituted.

Adapted from source: Chez Panisse Cafe Cookbook by Alice Waters