Cheese Soufflé

This was not as difficult as I expected it to be. Simple ingredients with a little technique that results in an impressive-looking dish. You need to know that my mom requested this for a future meal and, don’t get me wrong, she likes most of the things I make but rarely does she ask for something specific. I’m looking forward to using this recipe as a jumping-off point for possibly some future variations.

Cheese Soufflé

2 Tbsp. Butter
3 Tbsp. flour
1c milk, hot
1 1/2c grated cheese, any kind you like, feel free to mix
1/4tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
4 eggs, yolk and white separated

Pre-heat your oven to 350F. Prepare one medium size soufflé, casserole dish or about 4-6 small ramekins by buttering and dusting them with parmesan cheese or cornmeal. This helps with the soufflé height.
Melt the butter over medium heat, add in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened. Add in the cheese and keep cooking until it is completely melted. Remove from heat and add in the mustard, salt and pepper. Transfer to a large mixing bowl and whisk in one yolk at a time making sure to whisk vigorously to keep the egg yolks from curdling. In a separate bowl beat the egg whites until stiff peaks. Stir about 1/3 of the egg whites into the cheese mixture just to lighten it up. Next you will add the rest of the egg whites and gently fold them in to the cheese mixture. (Google how to do this if you don’t know how, its hard for me describe) Pour into your baking dish and place your dish into a water bath. A water bath is simply a pan of hot water that you place in the oven and your dish sits inside as it bakes. This helps your soufflé cook more evenly. Bake for 50-60 minutes or until firm in the center. Serve immediately, the soufflé will deflate as it sits.

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