Cheddar Cheese Soufflé Recipes

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

CHEDDAR CHEESE SOUFFLé

Steps:

• Preheat the oven to 225C/425F/Gas 7 and place a baking sheet into the oven to heat up.
• Melt the butter in a small saucepan. Brush two ramekins with a little of the melted butter and place in the fridge.
• Add the plain flour to the pan with the remaining melted butter and stir until combined. Add the Dijon mustard and cayenne pepper and stir.
• Gradually add the milk and cream and cook over a low heat, stirring continuously, until the mixture is thick and smooth. Allow to boil for two minutes, or until the mixture starts to leave the edges of the pan.
• Remove from the heat and stir in the cheese, salt and freshly ground black pepper and egg yolks. Leave to cool slightly.
• Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cheese mixture and spoon into the prepared ramekins.
• Place the ramekins onto the hot baking sheet in the oven and bake for 8-10 minutes, or until well-risen and golden-brown on top. Serve immediately.

CHEESY SOUFFLES

Steps:

• In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly. , Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups. , Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately.