Recipes

Preheat the oven to 400 F. Butter or oil 8 1-cup ramekins. Melt the butter and flour together in a medium saucepan. Add the garlic and cook 60 seconds with constant stirring. Whisk in the cream and bring to a light simmer. Remove from heat. Fold in the corn kernels, carrots, and jalapeno. Add egg yolks and mix well. Whip the egg whites to stiff peaks in the bowl of a mixer. Fold 1/3 of the egg whites into the veggie mixture to lighten and then gently fold in the remainder of the whites. Divide the mixture evenly among the ramekins. Place ramekins into a large baking pan and fill pan with hot water halfway up the sides of the ramekins. Bake at 400 F for 30 minutes or until tops are brown and souffles are puffed.