Best 4 Classic Cheese Soufflé Recipes
**Indulge in the Heavenly Delight of Classic Cheese Soufflé: A Culinary Symphony of Airy Elegance**
A cheese soufflé is a culinary masterpiece that tantalizes the senses with its ethereal texture and symphony of flavors. Originating from France, this dish has captured the hearts of food enthusiasts worldwide with its captivating rise and irresistible combination of creamy cheese, airy egg whites, and a hint of nutmeg. In this article, we present a collection of classic cheese soufflé recipes, each meticulously crafted to deliver a perfect balance of flavors and textures. From the traditional French recipe to variations infused with herbs, vegetables, and even seafood, these recipes cater to every palate, promising an unforgettable culinary experience. As you embark on this delightful journey, be prepared to witness the magic of soufflés, transforming simple ingredients into an extraordinary culinary creation.
CLASSIC CHEESE SOUFFLE (JULIA CHILD)
This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind.
Provided by Happy Hippie
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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
CLASSIC CHEESE SOUFFLE
Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 13
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.
CLASSIC CHEESE SOUFFLè
Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!
Provided 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
Tips for Making a Classic Cheese Soufflé
- Use fresh, high-quality ingredients.
- Make sure all of your ingredients are at room temperature before you start cooking.
- Separate the eggs carefully, making sure not to get any yolk in the whites.
- Beat the egg whites until they are stiff and glossy.
- Fold the egg whites into the cheese mixture gently, using a spatula.
- Pour the soufflé mixture into a greased soufflé dish.
- Bake the soufflé in a preheated oven for 30-35 minutes, or until it is puffed up and golden brown.
- Serve the soufflé immediately.
Conclusion
A cheese soufflé is a delicious and elegant dish that is perfect for a special occasion. With a little care and attention, you can easily make a classic cheese soufflé that will impress your guests. Here are some additional tips for making a cheese soufflé:- If you don't have a soufflé dish, you can use a 1-quart casserole dish.
- You can use any type of cheese that you like in your soufflé. Cheddar, Gruyère, and Parmesan are all popular choices.
- You can add other ingredients to your soufflé, such as cooked vegetables, meat, or seafood.
- Serve the soufflé immediately with a side salad or soup.
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