CHEESE SOUFFLE RECIPES

Name: Cheese Souffle
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 5 servings
Cuisine: french
Ingredients: Butter, room temperature, for greasing the souffle; 2 tablespoons grated Parmesan; 1 1/2 ounces (3 tablespoons) butter; 3 tablespoons flour; 1 teaspoon dry mustard; 1/2 teaspoon garlic powder; 1/8 teaspoon kosher salt; 1 1/3 cups milk, hot; 4 large egg yolks (2 1/2 ounces by weight); 6 ounces sharp Cheddar; 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water); 1/2 teaspoon cream of tartar

CHEESE SOUFFLE RECIPE | ALTON BROWN | FOOD NETWORK

Cheese Souffle Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 5 servings

Number Of Ingredients 12

Ingredients

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Steps:

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

CHEESE SOUFFLE RECIPE | REAL SIMPLE

Cheese Souffle Recipe | Real Simple image

Provided by Jane Kirby

Total Time 45 minutes

Yield Serves 2

Number Of Ingredients 10

Ingredients

3 tablespoons butter
2 tablespoons grated Parmesan
2 teaspoons flour
½ cup milk
½ cup grated Gruyere or Cheddar
pinch cayenne pepper
pinch nutmeg
2 egg yolks
2 egg whites
pinch salt

Steps:

Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.
In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.

Nutrition Facts : Calories 404 calories, CarbohydrateContent 6 g, CholesterolContent 297 mg, FatContent 34 g, ProteinContent 19 mg, SaturatedFatContent 19 g, SodiumContent 334 mg

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