CHEESE SOUFFLé
I swoon at a well-made cheese soufflé, a dish that nobody seems to make anymore. When I was learning to cook, that soufflé seemed like the ultimate challenge, and never was I more proud than when I made my first successful one, puffed high and golden brown, its center still a molten sauce. They are actually quite easy. But they do require the best eggs and cheese (and I wouldn't scoff at a truffle), and attention when you beat the egg whites, because if you overbeat them they'll break apart when you fold them into the béchamel with the cheese. Instead of Gruyère alone you can also use a mix of nutty-tasting Gruyère style cheeses; for example, use a mix of Comté (French Gruyère), Beaufort or Fribourg and Gruyère, or substitute Comté for all of the Gruyère.
Provided by Martha Rose Shulman
Categories main course
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
- Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
- Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
- In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
- Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
- Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams
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Douglas Gallahan
[email protected]I would not recommend this cheese soufflé recipe. It was a waste of time and ingredients.
Ibanabo Nombakuse
[email protected]This cheese soufflé was a complete disaster. It didn't rise at all and it tasted terrible.
Sumayai Islam
[email protected]I followed the recipe exactly, but my cheese soufflé didn't turn out. It was flat and dense.
Gloria Attah
[email protected]The cheese soufflé was a bit of a disappointment. It was dense and didn't have much flavor.
North Repost
[email protected]The cheese soufflé didn't rise as much as I expected. It was still tasty, but it wasn't as impressive as I was hoping.
Pandhak1 Binod
[email protected]This cheese soufflé was a bit too cheesy for my taste. I think I would have preferred it with less cheese.
Kassim Kawuma
[email protected]I'm not a big fan of cheese soufflés, but this one was actually pretty good. It was light and fluffy, with a cheesy, flavorful interior.
Tariq Ahmed
[email protected]This cheese soufflé was a hit at my dinner party. Everyone loved it!
Maddison Smith
[email protected]This was my first time making a cheese soufflé, and it was a success! Thanks for the great recipe.
Thandi Lindiwe
[email protected]I love this cheese soufflé recipe. It's so easy to make and always turns out perfect.
Akib Ahmed
[email protected]This cheese soufflé was a delight. It was easy to make and turned out perfectly. I will definitely be making this again.
Saqib shah
[email protected]Amazing soufflé! It was light and fluffy, with a cheesy, flavorful interior. I will definitely be making this again.
Adrian Hernandez
[email protected]This recipe is a keeper! The cheese soufflé was delicious. It was light and fluffy, with a cheesy, flavorful interior. I served it with a simple green salad and it was a hit!
Trett7 Gjhgtt
[email protected]I've tried many cheese soufflé recipes, but this one is my favorite. It's easy to make and always turns out perfect. The soufflé is light and fluffy, with a cheesy, flavorful interior. I highly recommend this recipe.
Khan 5
[email protected]This cheese soufflé was a success! It rose beautifully and had a lovely golden crust. The cheese flavor was rich and decadent. I served it with a side of roasted vegetables and it was a delicious meal.
Manoj Dhimal
[email protected]I love cheese soufflés, and this recipe did not disappoint. It was easy to follow and the soufflé turned out perfectly. It was light and fluffy, with a cheesy, flavorful interior. I served it with a simple green salad and it was a hit!
Jamire Marshall
[email protected]This was my first time making a cheese soufflé, and I was really happy with how it turned out. It was surprisingly easy to make, and the results were delicious. The soufflé was light and airy, with a cheesy, flavorful interior. I will definitely be m
Lara Sha
[email protected]I've made cheese soufflés before, but this recipe was by far the best. It was so easy to follow, and the results were amazing. The soufflé rose perfectly and had a wonderful texture. I served it with a simple green salad and it was a hit!
almedin tokic
[email protected]This cheese soufflé was a delight! It was light and fluffy, with a perfectly golden crust. The cheese flavor was rich and decadent, and the soufflé held its shape beautifully. I will definitely be making this again.