Best 5 Three Cheese Soufflé One Bowl No Folding Recipes

THREE-CHEESE SOUFFLES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.

THREE-CHEESE SOUFFLE

Steps:

• Position a rack in the middle of the oven and preheat to 375. Butter the bottom and sides of a 2-quart souffle dish up to the top edge. Sprinkle with 1/4 cup parmesan and the cornmeal. Place in the freezer while you prepare the souffle.
• Make the roux: Melt 6 tablespoons butter in a heavy-bottomed saucepan over medium heat and add the garlic. Stir in the flour, nutmeg and 2 teaspoons salt and cook, stirring, until the flour is cooked but not browned, about 2 minutes. Whisk in the milk and simmer, whisking constantly, until the mixture is as thick as pudding, about 5 minutes. Stir in the comte, emmentaler and 3/4 cup parmesan until melted, then remove from the heat. Stir in the 4 egg yolks one at a time. Transfer the mixture to a large bowl and stir to cool slightly.
• Beat the 6 egg whites and lemon juice in a large bowl with a mixer until soft peaks form. Fold a quarter of the whites into the cheese base, then fold in the remaining whites.
• Place the prepared souffle dish on a baking sheet, pour in the batter and smooth the top. Run your finger around the inside lip of the dish to push the batter away from the edge and create a ridge. Scatter the remaining 1/4 cup parmesan on top. Transfer to the oven and immediately reduce the temperature to 325. Bake until golden and puffed about 2 inches above the lip of the dish, about 35 minutes. Serve immediately with baguette slices and pate and/or apple butter, if desired.

THREE-CHEESE SOUFFLé - ONE BOWL, NO FOLDING!

Steps:

• equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it's the #4 size).
• Pre-heat your oven to 350°F.
• Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.
• Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
• Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
• Bake for 55 to 60 minutes-the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

DOUBLE-BAKED THREE-CHEESE SOUFFLéS

Steps:

• Preheat the oven to 350°. Butter and flour twelve 1/3-cup ramekins. In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until smooth. Gradually whisk in the milk and 1 cup of the heavy cream until smooth; bring to a boil, whisking constantly, then reduce the heat to low and simmer, whisking, for 5 minutes. Remove from the heat and stir in the goat cheese. Scrape the sauce into a large bowl and let cool to room temperature, stirring occasionally.
• Beat the egg yolks into the sauce. Stir in the Roquefort and 1/2 cup of the Gruyère. Season with salt and white pepper.
• In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm. Using a large rubber spatula, fold one-third of the beaten whites into the cheese sauce, then fold in the remaining egg whites just until blended. Gently spoon the soufflé mixture into the prepared ramekins, filling them three-fourths full. Set the ramekins on a rimmed baking sheet. Run your thumb around the rim of each ramekin to clean the inside.
• Bake the soufflés for 25 minutes, or until well risen and golden but not quite set in the center. Let cool, then invert the soufflés onto a large heatproof platter or into individual gratin dishes.
• Preheat the oven to 400°. Pour 2 tablespoons of the remaining heavy cream over each soufflé and sprinkle them with the remaining 1 cup of Gruyère. Bake the soufflés for 8 to 10 minutes, or until puffed and golden brown. If baking the soufflés on a platter, use a flat spatula to transfer them with their cream to plates, then serve.

THREE-CHEESE SOUFFLéS

Steps:

• Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
• Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
• Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, gruyère and egg yolks until fully combined.
• In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
• Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
• Top each soufflé with a slice of goat's cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
• Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
• When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat's cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.