When I was in Salzburg I had a cloud-like dessert named Salzburgernockerl. I remember the dusting of confectionary sugar poof as I put a spoonful of it in my mouth. I remember its smell….slightly orange because they must have had Grand Marnier in it. It was sugary but not too sugary. It was light as air and it made me fall in love with this dish. I think it fits perfectly into this food blog so oriented towards Sunday cooking, because it typically is made in Austrian homes on Sundays as a treat.
When I came home I made a variation for breakfast guests and have been making it ever since. It's not as sweet as the dessert version, so I serve it with homemade jam on the side. Here is my recipe for Austrian Breakfast for two:
1 cast iron or sturdy oven-proof skillet
1/4 cup milk
4 egg yolks
1/4 teaspoon vanilla
1 teaspoon baking powder
1/4 cup sugar
2 tablespoons melted butter
confectionary sugar to dust
your favorite jam
1. Heat oven to 350
2. In a bowl, gently beat together the milk, 4 egg yolks, vanilla, and baking powder.
3. Melt the 2 tablespoons of butter in the skillet.
4. Beat the 6 egg whites until almost stiff then add 1/4 cup sugar. Beat again until egg whites are stiff.
5. Gently fold the egg yolk mixture into the stiffly beaten egg whites, then gently pour everything into the skillet. You may have a bit too much, but that is fine. Just fill the skillet to the top and throw away the excess.
6. Slash a few times gently over the top of the souffle with a knife, then cover the skillet and let cook on medium heat for about 4-5 minutes. You will see it start to puff up. Now is the time to take the skillet off the stove and place it in the oven until you see the souffle well risen and nicely browned on top (about another 6 minutes).
7. Take the skillet out of the oven, slice it into large wedges and place each wedge on a plate with a small scoop of jam on the side. Dust the top of each plate and souffle with confectionary sugar and serve.