CLASSIC CHEESE SOUFFLè
Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
- Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
- Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
- Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 225 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 620 mg
NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
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 SOUFFLé
I swoon at a well-made cheese soufflé, a dish that nobody seems to make anymore. When I was learning to cook, that soufflé seemed like the ultimate challenge, and never was I more proud than when I made my first successful one, puffed high and golden brown, its center still a molten sauce. They are actually quite easy. But they do require the best eggs and cheese (and I wouldn't scoff at a truffle), and attention when you beat the egg whites, because if you overbeat them they'll break apart when you fold them into the béchamel with the cheese. Instead of Gruyère alone you can also use a mix of nutty-tasting Gruyère style cheeses; for example, use a mix of Comté (French Gruyère), Beaufort or Fribourg and Gruyère, or substitute Comté for all of the Gruyère.
Provided by Martha Rose Shulman
Categories main course
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
- Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
- Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
- In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
- Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
- Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams
LIGHT AND AIRY CHEESE SOUFFLé
Steps:
- Gather the ingredients.
- Grease 2 (1-cup) soufflé dishes/ramekins with butter and dust with Parmesan cheese.
- Melt the butter over medium-low heat, then add flour and cook for 3 minutes, stirring constantly.
- In the meantime, heat the milk in the microwave at medium power for 30 seconds just to warm.
- Whisk warmed milk into the flour and butter mixture and continue to cook, stirring, until thickened.
- Whisk together the egg yolks, ground mustard, salt, and white pepper, then add to sauce mixture, whisking quickly to avoid scrambling the eggs.
- Stir in the grated cheese, melt and mix thoroughly.
- Remove from heat and allow it to cool to room temperature, about 15 minutes. While the custard is cooling, preheat the oven to 425 F.
- Beat the egg whites and cream of tartar to medium-stiff peaks using a hand mixer or standing mixer.
- Once medium-stiff peaks form, fold 1/3 of the whites into the room-temperature sauce mixture.
- Carefully and delicately fold this mixture back into the remaining whites until just combined.
- Divide between the prepared soufflé dishes, place in the oven, reduce the heat to 375 F, and bake 30 to 35 minutes depending on how well done you like your soufflés. A toothpick inserted in the middle should come out mostly clean, with no wet batter attached. Don't open the oven within the first 20 minutes or the soufflés will deflate.
- Serve the soufflé immediately while hot. Enjoy.
Nutrition Facts : Calories 310 kcal, Carbohydrate 10 g, Cholesterol 238 mg, Fiber 0 g, Protein 15 g, SaturatedFat 12 g, Sodium 586 mg, Sugar 3 g, Fat 23 g, ServingSize 2 servings, UnsaturatedFat 0 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.
CHEESY SOUFFLES
Great for brunch, light late-night supper for two or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Thanks to Lynn McAllister in Mt. Ulla, North Carolina for the quick and easy recipe!
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 301 calories, Fat 23g fat (14g saturated fat), Cholesterol 270mg cholesterol, Sodium 350mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
CHEESE SOUFFLE
What a wonderful dish! Its easier then it sounds. I was a very very young cook when I made this for my family. My son, with his own family just recently asked me to make this again for him. My kids loved this dish.. and it really is simple to make.. The most important thing is your timing. It MUST be eaten as soon as it comes from the oven or it absolutely will fall!Enjoy! Delicious with a salad and dessert. MEMO: you do NOT grease your baking dish, or it will have nothing to cling to so it can climb. The directions in the book specifically said DO NOT GREASE!
Provided by Lou6566
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter: blend in flour and seasonings.
- Add milk all at once, and cook over medium heat, stirring til mixture thickens and bubbles. Remove from heat. Add cheese; stir til cheese melts.
- Beat egg yolks til very thick and lemon colored.Slowly add cheese mixture, stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly.
- Pour into UNGREASED 1 1/2 quart souffle dish or casserole. for a top hat(it puffs up in the oven) trace a circle through mixture 1 inch from edge, and 1-inch deep.
- To make a high souffle, measure wax paper, or parchment paper around your casserole, with one inch over lap. Fold it in thirds, lengthwise, and butter one side. Fasten the 'collar' around the top of your casserole so that it extends 2-inches above the top of our dish. After baking, remove the collar.
- Bake in slow oven, 300° for 1 hour and 15 minutes, or til a knife comes out clean. IMMEDIATELY break apart into servings with 2 forks, and serve.
Nutrition Facts : Calories 424.9, Fat 31.9, SaturatedFat 18.9, Cholesterol 264.4, Sodium 1016.6, Carbohydrate 14.4, Fiber 0.2, Sugar 0.3, Protein 20.2
CHEESE SOUFFLE
Seriously, whip up one of these bad boys the next time you have friends over and prepare thyself for some serious oohs and ahhs. You can play around with different types of cheeses, like Jarlsberg, Swiss and Cheddar.
Provided by Katie Workman
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
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 FOR TWO QUART DISH
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch round (2-quart) soufflÃÂé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan. 2. Combine flour, paprika, salt, cayenne, white pepper, and nutmeg in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute. Remove pan from heat and whisk in GruyÃÂère and 5 tablespoons Parmesan until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks and 1ÃÂý teaspoons parsley. 3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Add cheese mixture and continue to whip until fully combined, about 15 seconds. 4. Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan. Bake until risen above rim, top is deep golden brown, and interior registers 170 degrees, 30 to 35 minutes. Sprinkle with remaining ÃÂý teaspoon parsley and serve immediately.
CLASSIC CHEESE SOUFFLE
This is one of the recipes that was taught to me in High school home ec. My partner and I were the only ones who got an A.. for an variation you can also add fine chopped broccoli
Provided by GingerlyJ
Categories Cheese
Time 45m
Yield 1 souffle, 4-6 serving(s)
Number Of Ingredients 11
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 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.
Nutrition Facts : Calories 320.8, Fat 23.3, SaturatedFat 12.9, Cholesterol 241.5, Sodium 523.8, Carbohydrate 8.5, Fiber 0.3, Sugar 3.6, Protein 18.8
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5/5 (4)Calories 321 per servingServings 6
- Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan.
- In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat.
- Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth.
- In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.
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- To make a cheese sauce: Melt butter over medium low heat. When melted add flour and mix well. Let this mixture cook for about 2 minutes, stirring constantly.
- Add the milk slowly, whisking it in. Cook over medium low heat until it thickens. Add cayenne, Worcestershire, salt and cheese. Cook over low heat until cheese melts. Remove from heat and cool slightly.
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- Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan.
- In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat.
- Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth.
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5/5 Total Time 1 hrServings 6
- Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano.
- In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of Parmigiano.
- Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.
- Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away.
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