Cooking Petit souffle with corn

The corn souffle is a light and nice dessert to serve the guests after the dinner. It is given by Chef named Luc Huysentruyt. It is a fluffy and baked cake made up with eggs and other ingredients. Actually the word souffle comes from French word souffler which means ‘puff up’ or ‘to blow up’. This is the appropriate name as the eggs become foamy when they are beaten and the soufflés become fluffy. Soufflés are made up with two main components – a base and egg whites. The base is used for the taste and the egg whites are used to make them fluffy. The bases used can be jams, berries, fruits, lemon, chocolate and banana. Soufflés can be cooked in different containers of different sizes and shapes to give them a different look, but traditionally they are cooked in ramekins. They are typically flat-bottomed, white and round porcelain containers with fluted borders. The soufflés have a number of variations in their theme. The common type of souffle is an ice cream souffle (i.e. a souffle with ice cream and hot sauce or fruits). This recipe of souffle uses corn in it which gives it an exotic taste. Moreover, corn is a good source of fiber, vitamins - C, B1 and B5, folate, manganese and phosphorus. It is rich in health protective substances such as lutein and beta-cryptoxanthin. The yellow color of corn is because of carotenoids (plant chemicals) present in it and these carotenoids protect against macular degeneration and lung cancer.