CHEESE SOUFFLE
Provided by Alton Brown
Time 1h
Yield 5 servings
Number Of Ingredients 12
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.
EASY CHEESE SOUFFLES
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
CLASSIC CHEESE SOUFFLé
Provided by Molly Wizenberg
Yield Makes 4-6 main course servings
Number Of Ingredients 10
Steps:
- Position rack in lower third of oven and preheat to 400F.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 and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
- Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
THREE-CHEESE SOUFFLES
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. -Jean Ference, Sherwood Park, Alberta
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.
Nutrition Facts : Calories 317 calories, Fat 24g fat (14g saturated fat), Cholesterol 223mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.
SWISS CHEESE SOUFFLE
Steps:
- Butter the bottom and sides of a 1-cup round baking dish with 1/2 teaspoon butter. Sprinkle buttered surface with 1 tablespoon Parmesan cheese; set aside. In a small saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Add chives and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount into egg yolk; return all to pan, stirring constantly. Transfer to a bowl; set aside. In a bowl, beat egg white until stiff peaks form; fold half into yolk mixture. Fold in Swiss cheese, then remaining egg white. Pour into prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake at 375° for 30-35 minutes or until lightly browned and a knife inserted in the center comes out clean.
Nutrition Facts : Calories 439 calories, Fat 33g fat (19g saturated fat), Cholesterol 297mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 24g protein.
DO AHEAD SWISS CHEESE SOUFFLES
This is a great recipe from the freezer to the oven to the table! May be kept in the freezer for several weeks. Great for that special brunch where you have a hundred things to do at once.
Provided by Bergy
Categories Breakfast
Time 1h40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and blend in flour, salt, & pepper.
- Add milk stirring constantly (medium-high heat) until the mixture bubbles and thickens.
- Remove from heat and stir in the cheese until melted.
- In a bowl beat egg whites until stiff peaks form.
- In another bowl beat egg yolks until thickened and lemon colored (about 5 minutes).
- Stir cheese mixture slowly into the egg yolks.
- Gradually pour yolk mixture over the stiff egg whites and gently fold together.
- Pour mixture into ten custard cups or souffle cups (I use the large muffin tins) Cover the souffles with tin foil.
- If using individual cups place all of them in one or two baking pans and place in your freezer.
- Freeze souffles until 1 1/4 hours before serving time.
- Before removing souffles from freezer preheat oven to 300 degrees F.
- Remove souffles from freezer and pour very hot water into the baking pan around the souffles to about 1/2" deep.
- Bake the frozen souffles 1 hour 15 minutes or until a knife inserted in the center comes out clean.
- Remove and serve immediately.
Nutrition Facts : Calories 408.6, Fat 29.7, SaturatedFat 17.1, Cholesterol 297.6, Sodium 634.1, Carbohydrate 12.5, Fiber 0.2, Sugar 0.8, Protein 22.5
GOAT CHEESE SOUFFLES
Categories Cheese Egg Appetizer Bake Goat Cheese Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside.
- Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
- Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
- Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. Or for twice-baked version, cool soufflés in dishes in water for 5 minutes. Remove soufflés from water. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before serving, rewarm soufflés on same sheet in 350°F oven until heated through, about 10 minutes.
THE UNTEMPERMENTAL SPINACH AND CHEESE SOUFFLES
These individual souffles are truely untempermental. They can be prepared the day before and then reheated in the cream. Originally from a January 1987 issue of Bon Appetit in the "Cooking for Friends" section and was part of a Do-Ahead Dinner.
Provided by Leslie in Texas
Categories Cheese
Time 1h14m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Butter 6 1/2-cup timbale molds or custard cups.
- Place flour in medium saucepan, add 1/4 cup milk and whisk until smooth.
- Slowly add remaining milk and whisk until smooth.
- Whisk over medium heat until thick and smooth, 3 to 4 minutes.
- Remove from heat and cool slightly, whisking constantly.
- Add yolks one at a time, beating well after each addition,.
- Stir in gruyere, spinach and rosemary; season with salt, pepper and a pinch of nutmeg.
- Beat egg whites until stiff but not dry; fold into spinach mixture.
- Spoon spinach mixture into prepared molds.
- Place molds in baking pan, add enough boiling water to come halfway up sides of molds.
- Bake until tester inserted into centers comes out almost clean, about 20 minutes; remove from oven.
- (Can be prepared 1 day ahead. Cool,cover and refrigerate.).
- Reduce oven temperature to 350 degrees.
- Butter 8-inch square baking pan.
- Sprinkle bottom with parmesan.
- Invert souffles in baking pan; remove molds.
- Pour cream around souffles and bake until souffles are heated through and puff, 15 to 20 minutes.
- Serve immediately, sprinkling with remaining cream in pan if desired.
Nutrition Facts : Calories 301.2, Fat 25.4, SaturatedFat 15.1, Cholesterol 179.4, Sodium 137.2, Carbohydrate 8.7, Fiber 0.3, Sugar 0.3, Protein 10
CLASSIC CHEESE SOUFFLE (JULIA CHILD)
This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind.
Provided by Happy Hippie
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in lower third of oven and preheat to 400 degrees.
- Butter 6-cup (1-1/2 quart) souffle 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 and loses raw taste, about 3 minutes; do not allow mixture to brown).
- Remove saucepan from heat; let stand 1 minute.
- Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes.
- Remove from heat; whisk in paprika, salt, and nutmeg.
- Add egg yolks 1 at a time, whisking to blend after each addition.
- Scrape souffle base into large bowl.
- Cool to lukewarm. DO AHEAD; can be made 2 hours ahead.
- Cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
- Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten.
- Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese.
- Transfer batter to prepared dish.
- Place dish in oven and immediately reduce oven temperature to 375 degrees.
- Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes).
- Serve immediately.
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