Sichuan Spicy Soufflé

Ingredients

While the original French soufflé is typically a savory or sweet dish with a delicate flavor profile, our Sichuan Spicy Soufflé takes a bold departure. We infuse the soufflé with Sichuan peppercorns and chili peppers, adding a fiery kick and numbing sensation that is characteristic of Sichuan cuisine. This adaptation brings a whole new level of excitement and complexity to the traditional soufflé. We alse have the original recipe for Soufflé, so you can check it out.

• 4 eggs 4 eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) Sichuan chili oil 1/4 cup (60ml) Sichuan chili oil
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 1/2 cup (50g) grated Sichuan peppercorn-infused cheese (such as Sichuan peppercorn-infused cheddar) 1/2 cup (50g) grated Sichuan peppercorn-infused cheese (such as Sichuan peppercorn-infused cheddar)
• 1 tablespoon chopped scallions (green onions), for garnish 1 tablespoon chopped scallions (green onions), for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (total), 8g (saturated)
• Carbohydrates: 12g (total), 2g (sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease individual ramekins with Sichuan chili oil.
2. 2.
   In a mixing bowl, whisk together the eggs, milk, Sichuan chili oil, and crushed Sichuan peppercorns.
3. 3.
   Gradually add the all-purpose flour, salt, and ground white pepper to the egg mixture, whisking until smooth.
4. 4.
   Gently fold in the grated Sichuan peppercorn-infused cheese.
5. 5.
   Pour the mixture into the prepared ramekins, filling them about three-quarters full.
6. 6.
   Place the ramekins on a baking sheet and bake for 15-18 minutes, or until the soufflés have risen and are golden brown on top.
7. 7.
   Remove from the oven and garnish with chopped scallions.
8. 8.
   Serve immediately while the soufflés are still puffed and airy.

Treat your ingredients with care...

• Sichuan chili oil — Adjust the amount according to your spice tolerance. Increase or decrease the quantity to achieve the desired level of heat.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing them to enhance their aroma and flavor.
• Sichuan peppercorn-infused cheese — If you can't find this specific cheese, substitute with a mild cheddar and add a pinch of ground Sichuan peppercorns for a similar effect.
• Scallions (green onions) — Use both the green and white parts for added color and flavor.
• Ramekins — Ensure the ramekins are well-greased with Sichuan chili oil to prevent sticking.

Tips & Tricks

• Be careful not to overmix the batter to maintain the light and airy texture of the soufflé.
• Serve the soufflés immediately after baking to enjoy them at their peak, as they tend to deflate quickly.
• Pair the Sichuan Spicy Soufflé with a cooling cucumber salad or a side of steamed rice to balance the heat.
• Experiment with different types of Sichuan chili oil and peppercorns to customize the level of spiciness and numbing sensation.
• For a more pronounced Sichuan flavor, sprinkle a pinch of ground Sichuan peppercorns on top of the soufflés before baking.

Serving advice

Serve the Sichuan Spicy Soufflé as an appetizer or main course alongside a refreshing cucumber salad. The contrast between the spicy soufflé and the cool, crisp salad will tantalize your taste buds. Garnish with additional chopped scallions for a pop of color and freshness.

Presentation advice

Present the Sichuan Spicy Soufflé in individual ramekins, allowing the golden-brown tops to peek through. Place the ramekins on a wooden serving board or a vibrant Sichuan-inspired plate. Sprinkle some crushed Sichuan peppercorns and scallions on top for an extra touch of elegance.