Mexican Cheese Souffle Food

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.

EASY MEXICAN CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside.
• For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.
• Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 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.

CLASSIC CHEESE SOUFFLE

Steps:

• Preheat oven to 400 degrees, with rack in middle. Brush the outer lip of a 2-quart souffle dish with melted butter. Tie a sheet of parchment around dish with kitchen twine so it extends 3 inches above rim. Brush inside of dish and collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill dish in freezer 15 minutes.
• Heat butter in a medium saucepan over medium heat. Add shallot; cook until soft, 3 to 4 minutes. Add flour; cook, whisking, 3 minutes. Whisk in milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add cheeses; whisk until melted. Season with 1 teaspoon salt, and pepper to taste. Pour into a bowl; stir in yolks.
• Using a balloon whisk, beat whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
• Spoon one-third of whites onto base. Fold them in: Cut through center of mixture with a large rubber spatula; gently turn spatula over. Rotate bowl a quarter turn; continue folding whites and turning bowl until mostly combined. Fold in remaining whites, one-third at a time.
• Pour mixture into prepared dish. Bake 15 minutes. Reduce temperature to 375 degrees;bake until set, 16 to 18 minutes. Remove collar, and 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.

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.

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.

MEXICAN CHEESE GRITS SOUFFLE

Steps:

• Preheat oven to 350º.
• Stir grits into boiling water; add salt.
• Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat.
• Add cheese, stirring until melted.
• Saute' onion and garlic in butter; add to grits.
• Stir in peppers.
• Add a small amount of hot grits to egg yolks, stirring well.
• Add egg yolk mixture to grits, mixing well.
• Beat egg whites until stiff; fold into grits.
• Spoon mixture into a greased 2-qt. casserole.
• Bake at 350º for 45-50 minutes.

JALAPENO SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Whip the eggs in a small bowl and pour into the baking dish. Layer with jalapenos. Top jalapenos with the cheese. Top cheese with more jalapenos.
• Bake in the preheated oven 30 minutes, or until the cheese is bubbly and lightly brown.

CHEESE SOUFFLé

Steps:

• Smear the soft butter around the inside of your mold, and sprinkle the Parmesan around the sides and bottom. Preheat the oven to 425°. Melt the 2 teaspoons butter in a small pot, and stir in the flour. Let cook over low heat for a minute, then remove from the heat for a moment's rest. Now pour in the milk, whisking vigorously, and return to low heat to simmer for 1 minute, stirring constantly as the sauce thickens. Season with the salt and paprika. Again remove from the heat, and whisk in the egg yolk. Put the egg whites in a clean bowl, and beat until they form soft peaks. Add a dollop of the egg whites to the sauce, and mix in along with about half the cheese. Now fold in the rest of the egg whites and the cheese, and transfer everything to the prepared mold. Set in the middle of the oven, and turn the heat down to 375°. Bake for 18 minutes, until the top is lightly browned and the soufflé has risen.
• Variations
• You can make this single soufflé using about 3 tablespoons of a finely chopped cooked green vegetable or a couple of tablespoons of mushroom duxelles (page 138), or some minced ham, in which case you would want to use only a tablespoon of a milder cheese, such as Swiss.