Cheddar cheese souffle…. if you please.

cheese souffle

Souffle’s can be very intimidating to those who have never tried these fluffy, airy and impressive looking dish.  They don’t just have to be for company.  Why not surprise your family with this protein packed spectacle?  I’d almost bet you have all the ingredients you need right now.  With little more then cheddar, eggs butter and milk, you can have a souffle on your table tonight.

First, you don’t have to worry about having an actual ‘souffle’ dish.  I used my 2 quart square casserole dish and it works great!  Also, the souffle base can be made 1-2 hours in advance.  So if you are expecting dinner guests, you can get that part out of the way first.

Ingredients
6 large egg yolks
7 large egg whites
1 1/4  cups of old cheddar, shredded, packed
3 1/2 Tbsp unsalted butter
1 1/3 cups milk (2% or homogenized)
4 Tbsp all purpose flour
2-3 Tbsp of finely grated Parmesan cheese
3/4 tsp salt
3/4 tsp paprika
1/8 tsp nutmeg

Position rack in lower third of oven and preheat to 400 F.Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides.

 

Warm milk in heavy small saucepan over medium-low heat until steaming.  Meanwhile, melt butter in heavy large saucepan over medium heat.

Add flour and whisk until mixture begins to foam, about 3 minutes (do not allow mixture to brown).

Remove saucepan from heat, pour in warm milk and whisk until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat and whisk in paprika, salt, and nutmeg.
Add egg yolks one at a time, whisking to blend after each addition.  Do not pour all the egg yolks in at once or you could risk scrambling them.  Scrape soufflé base into large bowl. Cool to lukewarm. This part can be made 1-2 hours in advance, just cover and keep it at room temperature.  Do not refrigerate.

 

Using electric mixer, beat egg whites in another large bowl until stiff but not dry.

Fold 1/3 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Cheddar cheese. Do not overmix, there will be blobs of egg white in the mixture.

Gently transfer batter to prepared dish.  To get your souffle to rise evenly (I didn’t bother with this step) run your thumb around the edge of the dish pushing the batter away from the edges just a bit.

Place dish in oven and immediately reduce oven temperature to 375 F.  Bake until soufflé is puffed and golden brown on top and center moves slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.

 

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Comments

  1. carol says

    I tried this souffle and it is easy to make and comes out beautiful. Thank you for your recipe, we enjoyed it very much.

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