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.
FOOLPROOF CHEESE SOUFFLé
Provided by Rosa Baden-Powell
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat the oven on to 200C/400F/Gas 6.
- Heat the milk until just below boiling.
- Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce.
- Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish.
- Separate the eggs. Beat the yolks into the sauce along with most of cheese.
- Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish.
- Place into an oven dish, top with the remaining cheese and a pinch of cayenne.
- Place in the oven and cook for 15-17 minutes.
TOP HAT CHEESE SOUFFLE
Want a fluffy soufflé that towers like a top hat? We'll share the technique to achieve it! (Pssst: You'll need a spoon.)
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Melt butter in medium saucepan on medium-low heat. Stir in flour and seasonings. Gradually add milk, stirring until well blended. Cook until thickened, stirring constantly. Add cheese; cook until melted, stirring constantly. Remove from heat. Beat egg yolks lightly. Gradually add to cheese mixture, stirring until well blended. Cool slightly.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to cheese mixture; stir gently until well blended. Pour into 2-quart 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 1 hour and 15 min. or until center is set and top is lightly browned. Serve immediately.
Nutrition Facts : Calories 370, Fat 29 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 280 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 17 g
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
GLUTEN FREE CHEESE SOUFFLE
I love this souffle and hope you'll enjoy it too! I find the process quite simple, however, I recommend paying close attention to all the details, especially to the egg whites. I think the souffle is well worth the attention and care! The sorghum flour works really well in place of wheat flour.
Provided by Bonita Ford
Categories Free Of...
Time 1h35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Butter the loaf pan. Preheat the oven to 340 F and set the rack in the lower third to quarter of the oven.
- Separate egg yolks and whites, and let stand at room temperature.
- Grate the cheese.
- Heat the milk on low to medium heat, until small bubbles form on the sides of the pot. Remove from heat.
- In another pot (thick bottomed is preferable), melt the butter on low heat. Add the flour, stirring constantly. Stir and cook until bubbling slightly, for about a minute, but do not allow it to brown.
- Remove from heat, let it cool a few seconds, and then add the hot milk all at once, stirring thoroughly.
- Return the pan to heat, stirring constantly with a whisk or a wooden spoon - try to get all the lumps out. Bring it to a low simmer, for about 3 minutes. Once the mixture thickens to the consistency of mayonnaise (not runny), turn off heat.
- Stir in salt, pepper, and cheese, and remove the pot from the stove top.
- Beat egg yolks and add to the mixture. Stir thoroughly.
- Here come the egg whites -- In a clean bowl, beat the egg whites until they make firm peaks. Do not over-beat them (I've read in another recipe "straight" peaks, but not "stiff"). Once you beat the egg whites, work quickly and efficiently, so as not to lose the air bubbles that will make the souffle rise.
- Scoop about a quarter of the egg whites onto the previously cooked mixture, and fold them in as GENTLY as possible, so as not to lose too many air bubbles. Take care to mix this well with the bechamel, which will tend to fall/settle to the bottom of the pot.
- Pour this mixture back into the rest of the egg whites, folding in GENTLY. Stir in just enough so it mostly evenly mixed. (Some unevenness will give some interesting texture, though too much might give doughy or airy sections.).
- Spoon and pour the batter into the loaf pan.
- Bake on 340 F for about 55 minutes (or 350 F for about 45 minutes). It will reach a nice golden brown after about 30 min; just make sure it doesn't burn after that point. (I don't know of an obvious way to test its "doneness" inside, except through trial and error. Enjoy making a few for yourself before making it for your guests!).
- Serve it immediately and enjoy your beautiful souffle!
Nutrition Facts : Calories 518.2, Fat 42, SaturatedFat 23.3, Cholesterol 513, Sodium 1313.2, Carbohydrate 10, Sugar 0.8, Protein 25.1
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
CLASSIC CHEESE SOUFFLE
Follow Gordon Ramsay's simple tips and you'll make perfectly risen soufflés every time.
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 686 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.6 grams fiber, Protein 38 grams protein, Sodium 2.15 milligram of sodium
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
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