Best 3 Never Fail SoufflÉ Recipes

Indulge in the culinary delight of a soufflé, a French masterpiece that combines light and airy texture with a tantalizing array of flavors. This classic dish, with its signature puffed-up appearance, is often perceived as challenging to prepare, but with the right techniques and guidance, it can be a delightful addition to your cooking repertoire. Discover the secrets to creating a perfect soufflé with our comprehensive guide, featuring both savory and sweet variations to satisfy every palate. From the classic cheese soufflé, bursting with gooey goodness, to the ethereal chocolate soufflé, promising an explosion of rich cocoa flavor, our recipes provide step-by-step instructions, ensuring success even for novice cooks. Whether you're hosting a special occasion dinner or simply seeking a new culinary adventure, allow us to guide you through the art of soufflé making, empowering you to impress your loved ones with this iconic dish.

Here are our top 3 tried and tested recipes!

NEVER-FAIL CHEESE SOUFFLE

Never-Fail Cheese Souffle image

My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer

Provided by Food Network Kitchen

Categories side-dish

Time 9h5m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

8 tablespoons (1 stick) unsalted butter, softened
Eight 1/4-inch-thick slices bakery white Pullman bread
6 large eggs
2 cups whole milk
1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

Steps:

Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

NEVER FAIL CHOCOLATE SOUFFLE

Never Fail Chocolate Souffle image

Make and share this Never Fail Chocolate Souffle recipe from Food.com.

Provided by scarley

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup granulated sugar
3 tablespoons granulated sugar, for sprinkling
5 ounces quality bittersweet chocolate, chopped finely
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
3 tablespoons butter, softened
1 tablespoon cocoa powder

Steps:

Preheat oven to 375º F. Liberally butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
Spoon your soufflé mixture into the prepared ramekins and bake for 12 - 15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.

NEVER-FAIL SOUFFLÉ

NEVER-FAIL SOUFFLÉ image

Categories Egg Brunch

Yield 8-10 servings

Number Of Ingredients 7

Ingredients

12 eggs
2 C half-and-half
Pinch red pepper flakes
3 C grated extra-sharp cheddar
1 loaf white bread, crusts removed and bread cut into 1" cubes
Salt and freshly ground white pepper
6 Tbsp butter, melted

Steps:

Beat eggs, half-and-half, and red pepper flakes together in a large bowl until well mixed and set aside. Sprinkle 1 cup of the cheese on the bottom of a 9" × 12" baking dish. Cover cheese with two-thirds of the bread and season to taste with salt and pepper. Repeat layering (seasoning second layer with salt and pepper) with the remaining cheese and bread, ending with a layer of cheese. Pour egg mixture evenly over cheese and bread, then drizzle with melted butter. Cover and refrigerate overnight. Allow soufflé to come to room temperature. Preheat oven to 350°. Bake soufflé until puffed and golden, about 45 minutes

Tips:

Use the right ingredients: Make sure you use fresh, high-quality ingredients. This will make a big difference in the taste of your soufflé.
Follow the recipe carefully: Soufflés are a delicate dish, so it's important to follow the recipe carefully. Don't skip any steps or substitute ingredients.
Don't overbeat the egg whites: Overbeaten egg whites will make your soufflé tough. Beat them until they are stiff, but not dry.
Don't overcook the soufflé: Soufflés are done when they are puffed up and golden brown. Don't overcook them, or they will deflate.
Serve the soufflé immediately: Soufflés are best served immediately after they are cooked. They will start to deflate as they cool.

Conclusion:

Making a soufflé can seem daunting, but it's really not that difficult. Just follow these tips and you'll be able to make a delicious soufflé that will impress your friends and family.

Soufflés are a versatile dish that can be served as an appetizer, main course, or dessert. They can be made with a variety of ingredients, so there's sure to be a soufflé that everyone will enjoy.