SOUFFLé DU FROMAGE (CHEESE SOUFFLé)
It took me a while to perfect this one. The most important thing about serving a soufflé is to place it on the table before guests the second it comes out of the oven. Humidity can affect the way your soufflé turns out: the drier, the better. Be sure to beat the egg whites until softly stiff, but not dry. Make sure there is not...
Provided by Susan Feliciano
Categories Other Side Dishes
Time 50m
Number Of Ingredients 10
Steps:
- 1. Make white sauce: Stir together butter and flour in a sauce pan over low heat until smooth and well-blended. Over medium heat, gradually stir in milk until smooth, and it just comes to a boil. Remove from heat and cool 1 minute, stirring.
- 2. Stir about 2 tablespoons of the white sauce into the beaten egg yolks, to "temper" the yolks and keep them from cooking.
- 3. Then, add to the white sauce, stirring well, the cheeses and beaten egg yolks. Cool mixture to room temperature.
- 4. While mixture is cooling, beat the egg whites until softly stiff, but not dry. Fold the egg whites into the cheese mixture.
- 5. Immediately pour entire mixture into a well-greased and lightly floured soufflé dish. This dish should be round, about 7-8" in diameter, with tall straight sides. Use shortening or butter to grease it with, and lightly dust with real flour. I haven't had much success using Baker's Joy Cake Release or similar products.
- 6. Decorate the top of the soufflé with paper-thin slices of Swiss cheese cut into fancy shapes. Bake 25-30 minutes or until set. Serve immediately, before it loses its "pouf".
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hamza Sulemana
[email protected]This soufflé was a bit too oniony for my taste. I think I'll use less onion next time.
Mehta bro Mehta
[email protected]This soufflé was a bit too garlicky for my taste. I think I'll use less garlic next time.
Kabir Baral
[email protected]This soufflé was a bit too peppery for my taste. I think I'll use less pepper next time.
Ava Blakely
[email protected]This soufflé was a bit too salty for my taste. I think I'll use less salt next time.
Flavia Maria
[email protected]This soufflé was a bit too dry for my taste. I think I'll add a little more milk next time.
Ehsaan Tanoli
[email protected]This soufflé was a bit too dense for my taste. I think I'll beat the egg whites a little longer next time.
Ashas Dewan
[email protected]This soufflé was a bit too eggy for my taste. I think I'll use more cheese and less eggs next time.
Ray Trimble
[email protected]I found this recipe to be a bit bland. I added some extra herbs and spices to give it more flavor.
baglunge kanxa yam
[email protected]This soufflé was a bit too cheesy for my taste. I think I'll use less cheese next time.
Ziyad adel
[email protected]I followed the recipe exactly, but my soufflé didn't rise. I'm not sure what went wrong.
Khubaib Khan
[email protected]This soufflé is a bit tricky to make, but it's worth the effort. It's a showstopper dish that will impress your guests.
Alidza courage
[email protected]I'm not a big fan of soufflés, but this one changed my mind. It was absolutely delicious.
Kisulo Ronald
[email protected]This soufflé is the perfect make-ahead dish. I can prepare it in advance and then bake it just before serving.
Malik waleed BS_CS 9435
[email protected]I love how cheesy and flavorful this soufflé is. It's the perfect comfort food.
G Ray
[email protected]This recipe is a keeper! I will definitely be making this soufflé again.
Sasikant Yadav
[email protected]The soufflé rose beautifully in the oven. I was so happy with how it turned out.
Emilie Oddasso
[email protected]This was my first time making a soufflé, and it was surprisingly easy. The instructions were clear and easy to follow.
Albertho Kambongi
[email protected]I've made this soufflé several times now, and it always turns out perfectly. It's my go-to recipe for special occasions.
Malik Farhan Ahmed
[email protected]This cheese soufflé was a hit at my dinner party! It was light and fluffy, with a perfect golden crust. My guests raved about it.