Doctor Who Season 7, Episode 13 – The Name of the Doctor
Angie: Oh no. You’re going to try to make a soufflé again, aren’t you?
Clara: My mum’s soufflé, yeah. Although this time I will get it right. This time I will be soufflé girl.
In Doctor who, nothing is really impossible. It’s science fiction fantasy at it’s best. A beautiful mix of crazy stories with unexplainable characters, the T.A.R.D.I.S., a Blue Police Box that’s bigger on the inside, travelling through all of space and time. The impossible is always possible.
Except for Clara Oswald.
She first appears in the 11th doctors timeline, not really knowing how or why she’s there. First as Oswin Oswald. Then Clara Oswin Oswald. Then Clara Oswald. Her lives and how she came to help the doctor were (at first) a mystery and she was commonly refered to as The Impossible Girl. It seems fitting to me that she would be attempting to make a souffle. Over and Over again, The Impossible Girl attempting to make an Impossible Dessert.
Souffles are notoriously temperamental. They are supposed to be tall, light and airy with a beautiful crispy crown.
I stood crouched in front of my oven and I watched it rise, thinking YES! Finally! It looks just like the one in the picture on Martha’s website! I took that gorgeousness out of the oven, and set it down gently. My kids hadn’t moved in 45 minutes, afraid to be the cause for another failed souffle, and still, I watched it slowly sinking. Like a balloon deflating into itself, wondering yet again, what the heck did I do wrong this time? It’s impossible to achieve souffle perfection.
But then I realized, I did achieve souffle perfection.
For a brief shiny moment it looked like the crowning glory it was supposed to. But more importantly, it was ridiculously delicious. Every. Single. Time. Moist, almost custard like on the inside, with a crispy, sugar-coated exterior. Topped with a little whipped cream, it was possibly the most perfect combination.
I was Souffle Girl.
Souffle Girl Chocolate Souffles
(recipe adapted from Martha Stewart)
Makes 4 – 6 individual ramekins souffles
Ingredients:
Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
1 cup semisweet chocolate chips
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar
Directions:
- Preheat oven to 350 degrees.
- Lightly butter 4- 4″deep ramekins. Coat with sugar, tapping out excess. Set ramekins on a rimmed baking sheet.
- In a large heatproof bowl set over a pot of simmering water, combine chocolate chips, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth.
- Remove from heat and let cool to room temperature, 20 minutes.
- Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. (soft peaks do not hold their shape or stay affixed to the whisk)
- Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
(stiff peaks hold their shape)
- In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
- Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top.
- Bake souffle until puffed and set, 20-25 minutes. (Do not open oven during baking.) Serve immediately.
- Unsalted butter, room temperature, for baking dish
- 1/4 cup sugar, plus more for baking dish
- 8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
- 1 teaspoon pure vanilla extract
- 3 large egg yolks, lightly beaten, plus 4 large egg whites
- 1/4 teaspoon cream of tartar
- Preheat oven to 350 degrees.
- Lightly butter 4 - 4" deep ramekins. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
- In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature.Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
- In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
- Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 20-25 minutes. (Do not open oven during baking.) Serve immediately.
