Name: Roasted-Garlic Soufflé
Cook time: 45 min
Total time: 2 1/4 hr
Yield: Makes 8 servings
Ingredients: 3 large heads garlic, left whole, plus 3 garlic cloves, smashed; 1 tablespoon olive oil; 2 1/2 cups whole milk; 1 medium onion, sliced; 3 large thyme sprigs plus 1 teaspoon thyme leaves; 1 California bay leaf or 2 Turkish; 1 whole clove; 1/8 teaspoon black peppercorns; 7 tablespoons unsalted butter, divided; 1 1/2 tablespoons fine dry bread crumbs; 5 tablespoons all-purpose flour; 4 large eggs, separated, plus 4 additional egg whites; 1 1/2 cups grated Parmigiano-Reggiano (3 ounces); 1/4 teaspoon grated nutmeg; 3/4 cup grated Gruyère (2 ounces)

John Kernick

A fluffy soufflé, redolent with garlic, the darling of Provence, will suit the occasion, not to mention the meat itself. Since it's baked in a wide gratin, there's enough irresistible crust and ethereal interior for everyone to get a nice serving of both.

Recipe notes

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