Simple Parmesan Cream Cheese Soufflé Food

PARMESAN CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
• Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
• Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
• Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. 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.

GRUYèRE AND PARMESAN CHEESE SOUFFLé

Steps:

• Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
• Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter 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.

PARMESAN CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
• Heat the milk in a small saucepan over low heat.
• In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
• In a stand mixer, whip the egg whites to stiff peaks.
• Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

SIMPLE PARMESAN-CREAM CHEESE SOUFFLé

Steps:

• Heat oven to 350ºF.
• Spray 1-1/2-qt. soufflé dish with cooking spray; coat evenly with 1 Tbsp. grated cheese.
• Blend egg yolks, milk, cream cheese, shredded cheese and remaining grated cheese in blender on high speed 30 sec. or until smooth. Pour into large bowl.
• Beat egg whites and cream of tartar in separate bowl with mixer on high speed until stiff peaks form. Gently stir into cheese mixture; pour into prepared soufflé dish.
• Bake 35 min. or until top is puffed and golden brown. Serve immediately.

HERBED PARMESAN CHEESE SOUFFLé

Steps:

• Preheat oven to 350°F. Generously butter and flour 7- to 8-cup soufflé dish. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in milk, then nutmeg. Bring to simmer, whisking constantly. Reduce heat to medium-low and cook sauce until very thick, whisking often, about 5 minutes. Remove from heat. Mix in cheese and herbs. Season with salt and pepper. Cool 1 minute. (Soufflé base can be made 2 hours ahead. Cover and let stand at room temperature. Before continuing, stir soufflé base over low heat until warm.)
• Whisk yolks in medium bowl to blend. Gradually whisk in soufflé base. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold whites into soufflé base in 2 additions. Transfer batter to prepared dish.
• Bake soufflé until top is puffed and golden brown and center is just set, about 35 minutes. Serve immediately.

MOMMOM'S POTATO PARMESAN SOUFFLE

Steps:

• Prepare instant mashed potatoes according to package directions for 8 servings.
• While still hot, beat in egg yolks, one at a time, and mix in cheese.
• At this point, you can cover and let stand at room temperature a few hours.
• About 1 hour before serving time, beat egg whites until foamy, add salt and cream of tartar, and beat until soft peaks form.
• Fold beaten whites into potato mixture.
• Spoon into a 4-quart soufflé dish.
• Bake in a 375 degree oven, allowing 45 minutes for small soufflés or 1 hour for a large soufflé.

PARMESAN CHEDDAR SOUFFLé

Steps:

• Heat oven to 375ºF.
• Melt butter in small saucepan on low heat. Stir in flour. Cook 2 min. until bubbly. Gradually stir in milk with whisk until smooth. Stirring constantly, bring to boil on medium heat; boil 1 min. Remove from heat. Beat the 4 egg yolks slightly in small bowl. Stir small amount of hot mixture into yolks. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 to 2 min. or until thickened. Add cheeses; stir until melted. Set aside.
• Beat the 6 egg whites and cream of tartar in large metal or glass bowl with mixer on medium speed until stiff but not dry. Fold about 1 cup egg whites into the sauce with rubber spatula to lighten sauce. Gently fold the sauce back into the remaining egg whites. Carefully pour the soufflé mixture into ungreased 2-qt. soufflé dish or baking dish.
• Bake 20 min. or until puffed and set.

PARMESAN CHEESE SOUFFLE

Steps:

• Preheat oven to 350°F. Separate eggs. Place yolks in small bowl; beat lightly. Set aside. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Melt butter in medium saucepan on low heat. Add flour and seasonings; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually add milk, stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low. Add cheeses; cook until melted, stirring constantly. Remove from heat. Gradually add egg yolks, stirring until well blended after each addition; cool slightly. Gently stir in egg whites.
• Pour into 1-1/2-qt. souffle dish or casserole dish. With tip of spoon, make slight indentation or "track" around top of souffle, 1 inch from edge, to form "top hat."
• Bake 45 to 50 min. or until golden brown. Serve immediately.

EASY THREE-CHEESE SOUFFLé

Steps:

• Heat oven to 350ºF.
• Spray 1-1/2-qt. soufflé dish with cooking spray; coat evenly with 1 Tbsp. Parmesan.
• Blend egg yolks, milk, cream cheese, cheddar and remaining Parmesan in blender on high speed 30 sec. or until smooth. Pour into large bowl.
• Beat egg whites and cream of tartar in separate bowl with mixer on high speed until stiff peaks form. Gently stir into cheese mixture; pour into prepared soufflé dish. With tip of spoon, make slight indentation or "track" around top of soufflé 1 inch from edge to form "top hat."
• Bake 35 min. or until top is puffed and golden brown. Serve immediately.