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