Since when did I stop drinking whole milk? Probably since when the world gets so serious with everything low-fat and since you recognize the percentage numbers in front of the milk on the shelves. What happened with our holly whole milk? What’s wrong with it anyway? I compared the fats and Calories of one cup of whole milk and one cup of 2% reduced fat milk: whole milk is only 10 Calories more and 2 grams of fat more than the reduced fat milk. And you think you would achieve weight goals by choosing reduced fat milk?! I think it’s just all mind games in people’s head. Well, that mind game was in my head before, but not anymore! Speaking from a personal experience, as long as you exercise and burn away the Calories you consumed, go ahead and treat yourself a cup of whole milk. Here is a little truth from my childhood. Growing up, I used to hate drinking plain milk, especially hot milk. Again, not anymore.
I bought a gallon of whole milk and I think it may be the first gallon of whole milk ever residing in my fridge. I have used it in coffee drinks, soups, and I have absolutely fallen in love with whole milk in baking goodies.
Chocolate Souffle Cupcake
Adapted from Giada’s Gianduja Souffle
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 6 ounces chopped dark chocolate
- 1/4 cup all-purpose flour
- 1 cup whole milk
- Pinch salt
- 4 eggs, separated
- 1/4 teaspoon cream of tartar
Preheat the oven to 375 degree F. You could butter and sugar 6 (6-ounce) ramekins, or if you don’t have ramekins, use cupcake tin lined with paper cup like I did.
1. Place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking using a hand mixer constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
2. Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until stiff peaks. Fold the egg whites into the warm chocolate mixture.
3. Spoon the souffle mixture to the paper cup or ramekins up to the rim. (At this point the souffle can be covered and kept refrigerated for 2 days.)
4. Place the baking pan in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.