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Garlic Souffle The New York Times Company
Ingredients
- 1 large garlic bulb (head), broken into individual cloves, plus 3 additional cloves for the basic cream sauce
- ¼ cup olive oil
- ¼ cup water
- 2 teaspoons dried thyme
- 3 bay leaves
- Salt to taste, if desired
- Freshly ground pepper to taste
- 6 tablespoons butter, plus butter for greasing a dish for the souffle
- 5 tablespoons flour
- 1 ½ cups half and-half
- 1 cup heavy cream
- 1 small onion, peeled and quartered
- 4 sprigs parsley
- 10 peppercorns
- 5 eggs, separated
- 1 cup finely grated Gruyere or Swiss cheese
- 1 ⅔ cups finely grated Parmesan cheese
- ⅛ teaspoon cayenne pepper
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