Cheddar Cheese Soufflé Recipes

SPINACH AND CHEDDAR SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

CHICKEN AND CHEDDAR SOUFFLE

Steps:

• Special equipment: a 2-quart (8-cups) souffle dish
• Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
• In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
• In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

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.

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

LOW CARB CHEDDAR CHEESE SOUFFLE

Steps:

• 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
• 6 small souffle dishes.
• 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
• pepper. Blend until mixed well and smooth.
• 3. With the blender running, add the cheddar through the hole in the.
• lid, one chunk at a time until all are chopped up and the mixture is.
• thick. Add the cream cheese in the same manner. (Note - the mixture.
• will be very thick at this time; it may be necessary to stop the.
• blender and stir the mixture around with a spatula to fully.
• incorporate the cheeses.).
• 4. Once all of the cheddar and cream cheese is fully incorporated, run.
• the blender for 5 more seconds, just to get a little air in the.
• mixture.
• 5. Pour the mixture into the buttered souffle dish(es).
• 6. Bake the souffle for 40-50 minutes depending upon your preference.
• The original recipe says that either you can bake the souffle for 40.
• minutes and use the "liquid center as a sauce to spoon over the rest.
• of the souffle", or you can just do what I do and bake it for 50.
• minutes to get a nice firm souffle all the way through.
• The souffle will have a lovely brown top:.

DOUBLE-BAKED CHEDDAR SOUFFLéS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
• Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
• Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
• To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.