Cheese Soufflé
A soufflé is easy to make, no matter how delicate it appears. It's only a matter of gently incorporating the beaten egg whites into the cheese/milk Bechamel sauce. Really! This recipe is an amalgam of many versions. Just follow the instructions and a half hour later - voilå, your eggs have risen! Serve this for dinner or for a late morning brunch or lunch. The cheese melts in and adds a smooth flavour to the egg batter. Note: Many recipes call for the dish to be placed in a bath of boiling water - a bain-marie, to add steam and make the eggs rise. This is an option you can explore. My recipe worked well without.
Note: Folding is a technique used to mix a light and airy ingredient, like beaten egg whites, into a heavier mixture, like a soufflé base, without deflating the lighter mixture. After combining the two mixtures, use a rubber spatula to cut down to the bottom of the bowl. Pull the spatula toward you, scooping up the contents from the bottom of the bowl, and in one sweeping motion, fold the scooped up portion over the top. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are evenly combined.
Prep Time: 25 minutes prep, 35 minutes baking
Serves: 4
Ingredients
3 tablespoons unsalted butter, plus softened butter for greasing the pan
2 tablespoons finely grated Parmigiano-Reggiano cheese
3 tablespoons all-purpose flour
1 cup whole milk, cold
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Few dashes Tobasco sauce or few shakes chili pepper
2 cups (8 ounces) shredded good-quality sharp Cheddar cheese or Gruyere cheese
4 large egg yolks (save the whites)
5 large egg whites
1/4 teaspoon cream of tartar
Method
Preheat the oven to 350 degrees.
Use softened butter to grease a 2-quart soufflé or ceramic or glass baking dish. Sprinkle the 2 tablespoons of the Parmesan cheese and roll it around the dish to coat the bottom and sides. Use more as needed.
Separate the egg yolks and egg whites. Set aside.
In a small saucepan over medium heat, melt the 3 tablespoons of butter. Add the flour and cook, whisking constantly, for about 1 minute.
Add the milk and whisk the mixture until smooth. Continue cooking, whisking constantly, until the mixture thickens and comes to a boil, a few minutes (be sure to scrape the edges of the pan with your whisk, where the mixture thickens first). Remove the pan from the heat and stir in the salt, pepper, and nutmeg.
Add the cheddar and the remaining 1/4 cup Parmesan. Stir until the cheeses are melted and the mixture is thick and smooth. Let the mixture cool for 10 minutes, then whisk in the egg yolks.
In the bowl of an electric mixer fitted with the whisk or with a bowl and a hand mixer, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, about 3 minutes. Add one-third of the milk/cheese mixture to the whites and beat on medium speed until smooth.
Using a spatula, add the remaining milk mixture gently to the whites and fold until the mixture is uniform (see Note above).
Pour the mixture into the prepared soufflé or casserole dish (it should come about 1 inch from the top; if you have extra batter, discard or bake it in a separate dish). Optional - Place the casserole dish in a larger dish filled halfway with boiling water - a bain-marie - to add steam that helps the eggs rise. Optional - Place the casserole dish on a baking sheet and slide into the oven. (The baking sheet just makes it easier to move in and out of the oven.)
Bake for about 35 minutes, or until puffed and golden brown on top. The soufflé will stay inflated for a while, but it is best to serve it immediately.
A soufflé is easy to make, no matter how delicate it appears. It's only a matter of gently incorporating the beaten egg whites into the cheese/milk Bechamel sauce. Really! This recipe is an amalgam of many versions. Just follow the instructions and a half hour later - voilå, your eggs have risen! Serve this for dinner or for a late morning brunch or lunch. The cheese melts in and adds a smooth flavour to the egg batter. Note: Many recipes call for the dish to be placed in a bath of boiling water - a bain-marie, to add steam and make the eggs rise. This is an option you can explore. My recipe worked well without.
Note: Folding is a technique used to mix a light and airy ingredient, like beaten egg whites, into a heavier mixture, like a soufflé base, without deflating the lighter mixture. After combining the two mixtures, use a rubber spatula to cut down to the bottom of the bowl. Pull the spatula toward you, scooping up the contents from the bottom of the bowl, and in one sweeping motion, fold the scooped up portion over the top. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are evenly combined.
Prep Time: 25 minutes prep, 35 minutes baking
Serves: 4
Ingredients
3 tablespoons unsalted butter, plus softened butter for greasing the pan
2 tablespoons finely grated Parmigiano-Reggiano cheese
3 tablespoons all-purpose flour
1 cup whole milk, cold
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Few dashes Tobasco sauce or few shakes chili pepper
2 cups (8 ounces) shredded good-quality sharp Cheddar cheese or Gruyere cheese
4 large egg yolks (save the whites)
5 large egg whites
1/4 teaspoon cream of tartar
Method
Preheat the oven to 350 degrees.
Use softened butter to grease a 2-quart soufflé or ceramic or glass baking dish. Sprinkle the 2 tablespoons of the Parmesan cheese and roll it around the dish to coat the bottom and sides. Use more as needed.
Separate the egg yolks and egg whites. Set aside.
In a small saucepan over medium heat, melt the 3 tablespoons of butter. Add the flour and cook, whisking constantly, for about 1 minute.
Add the milk and whisk the mixture until smooth. Continue cooking, whisking constantly, until the mixture thickens and comes to a boil, a few minutes (be sure to scrape the edges of the pan with your whisk, where the mixture thickens first). Remove the pan from the heat and stir in the salt, pepper, and nutmeg.
Add the cheddar and the remaining 1/4 cup Parmesan. Stir until the cheeses are melted and the mixture is thick and smooth. Let the mixture cool for 10 minutes, then whisk in the egg yolks.
In the bowl of an electric mixer fitted with the whisk or with a bowl and a hand mixer, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, about 3 minutes. Add one-third of the milk/cheese mixture to the whites and beat on medium speed until smooth.
Using a spatula, add the remaining milk mixture gently to the whites and fold until the mixture is uniform (see Note above).
Pour the mixture into the prepared soufflé or casserole dish (it should come about 1 inch from the top; if you have extra batter, discard or bake it in a separate dish). Optional - Place the casserole dish in a larger dish filled halfway with boiling water - a bain-marie - to add steam that helps the eggs rise. Optional - Place the casserole dish on a baking sheet and slide into the oven. (The baking sheet just makes it easier to move in and out of the oven.)
Bake for about 35 minutes, or until puffed and golden brown on top. The soufflé will stay inflated for a while, but it is best to serve it immediately.