INGREDIENTS

INSTRUCTIONS

GARLIC PUREE: Remove outer layer of garlic skin, leaving 1 layer intact.
Cut heads in half horizontally. Place cut-side-up in 8-inch glass dish.
Drizzle olive oil over garlic and sprinkle with salt. Cover and bake at 400
degrees 45 minutes. Remove cover, and roast 10 more minutes. Cool. Squeeze
cloves out of their skins or use toothpick to get cloves out. Puree in food
processor, preferably small one, or use mortar and pestle to mash cloves.
SOUFFLE: Grease 15 (1/2-cup) ramekins with 1 tablespoon butter and sprinkle
dishes with bread crumbs as if dusting with flour. Melt remaining 1/2 cup
butter. Add flour. Cook 3 to 5 minutes over low heat, stirring frequently.
Meanwhile, bring milk to boil in separate saucepan. Add boiled milk and
salt and pepper to taste to butter-flour mixture, whisking well. When fully
incorporated and thickened, remove from heat. Add egg yolks, 1 at a time,
mixing well between additions. Add garlic, mixing well to fully
incorporate. Transfer to large bowl and cool. Beat egg whites until stiff
peaks form. Fold 1/4 of beaten egg whites into garlic mixture. Fold in
remaining beaten egg whites. Spoon mixture into prepared ramekins. Level
off tops. Place your thumb just inside upper ramekin rim and clean edge of
rim. Bake at 375 degrees until thin metal tester or toothpick comes out
clean, 20 minutes. Remove souffles from oven and cool 30 minutes. They will
deflate a little. Gently use knife to loosen edges. Invert into your palm
and place upright on baking dish. You may keep covered in refrigerator up
to 2 days before continuing. Bake souffles at 400 degrees 5 minutes, until
reheated and slightly puffed. Yields 15 servings.
Each serving: 155 calories; 171 mg sodium; 166 mg cholesterol; 12 grams
fat; 8 grams carbohydrates; 6 grams protein; 0.11 grams fiber
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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