Cheese Soufflé

Please don’t be scared off by today’s recipe. It, like many things, is worth attempting, even if it makes you nervous. Maybe especially if it makes you nervous? Tomorrow is the day you should come back for something special, although I think some people might find a cheese souffle special. I thought it was extra cool until I realized how easy it was. Since then, it has become a dish I make on a semi-regular basis because I always have the ingredients on hand. I think you will find that it is easy as well.

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You can use any shredded cheese you like. I have used cheddar, mozzarella, and other shredded cheeses. Feel free to mix up the seasoning to match your mood. Most recently I added some coriander, but Italian seasoning also works well. Aim for about 1/2 to 1 teaspoon of seasonings apart from the recipe below. You can also double this recipe if you want, but bake it for a few minutes longer.

Directions for Cheese Soufflé 

Adapted from America’s Test Kitchen

  • 2 Tablespoons butter or alternative
  • 1/4 cup grated Parmesan cheese
  • 1 shallot, minced (or you can use about 1/4 to 1/3 cup chopped onion)
  • 3 Tablespoons flour
  • 1 cup milk
  • 1 cup shredded cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • Pinch of nutmeg
  • 3 eggs, separated
  • 1/4 teaspoon cream of tartar (helps stabilize the eggs but if you don’t have it, you could try without it)

Prepare a 1.5 quart glass souffle dish (I use an 8×8 glass baking pan) with some baking spray. You can sprinkle some Parmesan on the bottom, but I didn’t notice a difference with or without it. Preheat the oven to 350 degrees.

Melt the butter in a saucepan over medium heat. Add the shallot and saute until softened. After a couple minutes, stir in the flour and cook for about one minute.

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Slowly whisk in the milk.

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Bring to a simmer, whisking constantly, until the mixture is thickened and smooth.

See how it coats the whisk?

See how it coats the whisk?

Turn off the heat before whisking in the cheese and seasoning (salt, mustard, pepper, nutmeg, and any other seasoning you wish to add).

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Fresh thyme this time. Haha?

Fresh thyme this time. Haha?

Then whisk in the egg yolks and set aside.

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Beat the egg whites and cream of tartar until stiff peaks form.

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Fold in a quarter of the egg whites at a time into the yolk mixture.

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Fold gently until no streaks remain (or nearly no streaks–don’t deflate the mixture). Pour the mixture into your prepared baking dish.

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Sprinkle the Parmesan cheese on top and bake until the top is browned and the center is just slightly jiggly (about 25 to 30 minutes).

This is what happens if you wait...it sinks a bit.

This is what happens if you wait…it sinks a bit.

Nice brown edges.

Nice brown edges.

Serve immediately.

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Directions for Cheese Soufflé (without pictures)

Adapted from America’s Test Kitchen

  • 2 Tablespoons butter or alternative
  • 1/4 cup grated Parmesan cheese
  • 1 shallot, minced (or you can use about 1/4 to 1/3 cup chopped onion)
  • 3 Tablespoons flour
  • 1 cup milk
  • 1 cup shredded cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • Pinch of nutmeg
  • 3 eggs, separated
  • 1/4 teaspoon cream of tartar (helps stabilize the eggs but if you don’t have it, you could try without it)

Prepare a 1.5 quart glass Soufflé dish (I use an 8×8 glass baking pan) with some baking spray. You can sprinkle some Parmesan on the bottom, but I didn’t notice a difference with or without it. Preheat the oven to 350 degrees.

Melt the butter in a saucepan over medium heat. Add the shallot and saute until softened. After a couple minutes, stir in the flour and cook for about one minute. Slowly whisk in the milk. Bring to a simmer, whisking constantly, until the mixture is thickened and smooth. Turn off the heat before whisking in the cheese and seasoning (salt, mustard, pepper, nutmeg, and any other seasoning you wish to add). Then whisk in the egg yolks and set aside.

Beat the egg whites and cream of tartar until stiff peaks form. Fold in a quarter of the egg whites at a time into the yolk mixture. Fold gently until no streaks remain (or nearly no streaks–don’t deflate the mixture). Pour the mixture into your prepared baking dish. Sprinkle the Parmesan cheese on top and bake until the top is browned and the center is just slightly jiggly (about 25 to 30 minutes). Serve immediately.

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2 thoughts on “Cheese Soufflé

  1. Pingback: Chocolate Souffles for Two | fudgingahead

  2. Pingback: Five Years as Fudging Ahead! | fudgingahead

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