SIMPLE CHEESE SOUFFLE
Crispy on the outside, light and moist in the center, this cheese souffle cooked in an enormous copper pot, and accompanied by nothing more than a green salad and a crusty baguette, is an excellent choice for a dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and breadcrumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides.
- Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside.
- Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour souffle base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated.
- In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes.
- Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately.
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Jacqui Ntombela
[email protected]This cheese souffle was a bit of a disappointment. It didn't rise as much as I expected and the texture was a bit dense. The flavor was good, but I think I would try a different recipe next time.
Nevaeh Kkay
[email protected]I've made this cheese souffle several times now and it's always a hit. It's a great dish for a special occasion or a weeknight dinner. I love that it can be made ahead of time and then baked just before serving.
Jermaine Doss
[email protected]This cheese souffle was delicious! It was light and fluffy, with a cheesy, flavorful interior. I loved the crispy crust on top. This is a recipe I'll definitely be making again.
Lux Dangol
[email protected]This cheese souffle was a bit too cheesy for my taste. I think I would use less cheese next time. Otherwise, it was a good recipe and the souffle turned out well.
Kakuile Khtun
[email protected]I made this cheese souffle for a dinner party and it was a huge success! Everyone loved it. It was light and airy, with a cheesy, flavorful interior. I definitely recommend this recipe.
James Rimmer
[email protected]This cheese souffle was okay. It wasn't as light and fluffy as I was hoping, but it had a nice cheesy flavor. I think I would try a different recipe next time.
Wakinyan Brushbreaker
[email protected]This cheese souffle was a bit of a disappointment. The texture was dense and rubbery, and the flavor was bland. I followed the recipe exactly, so I'm not sure what went wrong.
nrtrading cor.ltd
[email protected]I'm not a big fan of cheese souffles, but this one was really good. It was light and fluffy, and the cheese flavor was just right. I would definitely make this again.
charles lloyd
[email protected]This was my first time making a cheese souffle and it was surprisingly easy! The souffle rose beautifully in the oven and had a lovely golden crust. The texture was light and airy, and the flavor was cheesy and delicious.
Onestop
[email protected]I've made this cheese souffle several times now and it always turns out great. It's a perfect dish for a special occasion or a weeknight dinner. I love that it can be made ahead of time and then baked just before serving.
Rehman jatt
[email protected]This cheese souffle was a hit with my family! It was light and fluffy, with a cheesy, flavorful interior. The instructions were easy to follow and the dish turned out perfectly. This is definitely a recipe I'll be making again.