Soufflé Of Huitlacoche - Corn Truffle And Squash Bl

Name: Soufflé Of Huitlacoche - Corn Truffle And Squash Blossom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb pumpkin, blossoms stems and stringy sepals removed or 1/2 lb squash blossoms, stems and stringy sepals removed; 1/2 lb Huitlacoche; 3 tablespoons safflower oil; 1 onion, peeled and finely chopped; 3 garlic cloves, peeled and finely chopped; 2 small poblano peppers (roasted, peeled and minced); 2 sprigs epazote, stems removed and minced; salt; Souffle; 4 tablespoons butter; 3 tablespoons flour; 1 cup milk; 1/2 teaspoon salt; 1 pinch cayenne; 1 pinch nutmeg; 4 egg yolks; 2 tablespoons creme fraiche; 1/4 lb swiss cheese, grated; 6 egg whites

Servings: persons

1/2 lb pumpkin, blossoms stems and stringy sepals removed or 1/2 lb squash blossoms, stems and stringy sepals removed
1/2 lb Huitlacoche
3 tablespoons safflower oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 small poblano peppers (roasted, peeled and minced)
2 sprigs epazote, stems removed and minced
salt
Souffle
4 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 pinch cayenne
1 pinch nutmeg
4 egg yolks
2 tablespoons creme fraiche
1/4 lb swiss cheese, grated
6 egg whites

1
For the huitlacoche: Remove the mushroom from the cob and chop it roughly and set aside with the squash/pumpkin blossoms.
2
Heat the oil and saute the onion and garlic until transparent.
3
Add the huitlacoche and the blossoms along with the chiles, epazote and salt.
4
Let simmer over a medium flame until the liquid of the huitlacoche and the blossoms has evaporated.
5
Cover and store the mixture for one hour in the refrigerator and correct seasoning if necessary.
6
For the souffle: Butter and flour a 2 quart baking or souffle dish; set aside.
7
Melt the butter in a saucepan, add the flour and stir constantly with a whisk over medium heat for two to three minutes.
8
Add the cold milk.
9
Season with salt, cayenne and nutmeg; stir until mixture is smooth and thick.
10
Remove from heat and cool slightly.
11
Combine egg yolks with the creme fraiche and beat them into the flour and milk mixture.
12
Stir in the huitlacoche and squash/pumpkin blossoms along with the cheese until well blended.
13
Pour the mixture into the prepared souffle or baking dish.
14
Bake in a preheated oven at 375u00b0 for 30 minutes.
15
Check the consistency by using a toothpick to assure its proper baking. (Tooth pick should come out clean when done).
16
Serve immediately.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 lb pumpkin, blossoms stems and stringy sepals removed or 1/2 lb squash blossoms, stems and stringy sepals removed, 1/2 lb Huitlacoche, 3 tablespoons safflower oil, 1 onion, peeled and finely chopped, and more.

Yes, Soufflé Of Huitlacoche - Corn Truffle And Squash Blossom falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Soufflé Of Huitlacoche - Corn Truffle And Squash Blossom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions