Ww Cheese Souffle Recipes

CHEESE SOUFFLE

Steps:

• Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 3-cup (750ml) capacity round ovenproof dish with oil.
• Melt butter in a medium saucepan over medium heat. Stir in flour and cook, stirring, for 1 minute. Gradually whisk in milk until smooth. Cook, stirring, for 5-6 minutes or until thickened. Remove from heat and stir in cheese and egg yolks until combined. Stir in cream.
• Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gently fold egg whites, in 2 batches, into cheese mixture. Spoon mixture into prepared dish and cook for 18-20 minutes or until puffed and lightly browned.

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.

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.

THREE-CHEESE SOUFFLES

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.

WW CHEESE SOUFFLE

Steps:

• In as small cup or bowl stir the flour into 3 tablespoons of the milk until smooth.
• Pour the remaining milk into a large saucepan.
• Whisk flour/milk mixture into milk in sausepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Remove from heat. Stir in cheese, 1/4 teaspoon of the salt and the cayenne. Transfer to a large bowl and let cool.
• Preheat oven to 350-degrees F.
• Put the egg yolks in a bowl, then add the yolk mixture into the cheese mixture, whisking to combie.
• In a mixing bowl of an electric mixer, beat all 4 egg whites until foamy. Add remaining salt (1/4 teaspoon). Beat egg whites until stiff.
• Stir 1/4 of the egg whites into the cheese mixture.
• Fold in the remaining egg whites with a rubber spatula.
• Scrape mixture into a 3-quart ungreased souffle dish.
• Bake for 30-35 minutes or until puffed and cooked through.
• Serve immediately.

CHEESE SOUFFLE

Steps:

• Position an oven rack in the lower third of the oven, making sure the rack above it is high enough to allow the souffle to rise a few inches above the top of a 1 1/2-quart souffle dish; preheat the oven to 375 degrees F. Using 1 tablespoon of the butter, grease the souffle dish. Place 2 tablespoons of the Parmesan in the dish and shake the dish so that the cheese coats the bottom and sides.
• In a large saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook, whisking continuously, until the mixtures gets a bit foamy, about 2 minutes. Whisk in the cayenne, remove the pan from the heat, whisk in the hot milk, then return the pan to the heat and simmer, whisking all the while. Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes.
• Remove the pan from the heat and whisk in the mustard, salt and pepper. Whisk in the egg yolks 1 at a time, whisking quickly until they are completely incorporated.
• In a large metal bowl, use a large whisk or an electric mixer to beat the egg whites until they start to become foamy, then add the cream of tartar and continue beating until the whites form stiff peaks with a little droop at the very tip. Transfer about one-quarter of the egg whites to the yolk mixture, stir until just blended, then dump half of the rest of the whites into the yolk mixture and use a flexible spatula to gently fold them in. Repeat with the rest of the whites, folding just until barely blended with a few streaks of white remaining.
• Turn the mixture into the prepared souffle dish, smooth the top and run your thumb around the inside rim to remove any bits of Parmesan and also to allow the souffle to rise to its fullest height. Bake until the top has risen about 2 inches above the rim and barely jiggles a bit when you lightly shake the dish, 25 to 30 minutes.
• Serve immediately. Use a large spoon and make sure every serving includes some of the crusty outside and top and the creamier interior.

CHEESE SOUFFLE

Steps:

• Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 3-cup (750ml) capacity round ovenproof dish with oil.
• Melt butter in a medium saucepan over medium heat. Stir in flour and cook, stirring, for 1 minute. Gradually whisk in milk until smooth. Cook, stirring, for 5-6 minutes or until thickened. Remove from heat and stir in cheese and egg yolks until combined. Stir in cream.
• Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gently fold egg whites, in 2 batches, into cheese mixture. Spoon mixture into prepared dish and cook for 18-20 minutes or until puffed and lightly browned.

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 6-cup souffle or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess.
• In a large saucepan, melt the remaining butter over medium-high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1.
• Whip the egg whites to stiff, shining peaks, then whisk 1/4 of them into the sauce to lighten it. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese.
• Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes. Serve immediately.

CHIFFON CHEESE SOUFFLE

Steps:

• Be sure to use a dish with high sides because souffle will rise and fall slightly. Baking dish will be full.
• Cut slices of bread into 4 triangles and spoon dab of cheese on each.
• Place triangles evenly in layers in sprayed 9x13 inch baking dish.
• Combine eggs, milk, margarine, and salt and mix well.
• Slowly pour mixture over layers of bread.
• Cover and chill for 8 hours.
• Remove from refridgerator about 20 minutes before baking.
• Bake uncovered at 350 degrees for 1 hour.

CLASSIC CHEESE SOUFFLE (JULIA CHILD)

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.

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.

WORKING WOMAN'S "CHEESE SOUFFLE'"

Steps:

• Beat eggs.
• Add flour, milk and baking powder.
• Fold in butter and cheeses.
• Pour into greased 13x9 pan.
• Bake at 450 for 30 minutes.

CLASSIC CHEESE SOUFFLE

Steps:

• Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
• Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
• Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated gruyère and cheddar, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead - bring to room temperature before continuing.
• Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the gruyère slice into diamond shapes.
• Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. Carefully fold remaining egg whites into cheese mixture until well mixed, but still light.
• Spoon half the mixture into prepared dish. Dot with brie and top with remaining mixture. Gently level the top. Arrange gruyère on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately - the centre will be soft, but will thicken slightly when served.