CHEESE SOUFFLE RECIPE - REAL SIMPLE
Provided by Jane Kirby
Total Time 45 minutes
Yield Serves 2
Number Of Ingredients 10
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
EASY CHEESE SOUFFLE RECIPE | SIDECHEF
Easy Cheese Souffle is a delicious, cheesy dish that is easier to make than you might think. Baked until golden and puffed, these amazing cheese soufflés are best eaten immediately!
Provided by OnePotChef
Categories Pescatarian Vegetarian Date Night Weeknight Dinners Easy Quick One-Pot Shellfish-Free Full Meal Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven Stove
Total Time 1800S
Yield 4
Number Of Ingredients 10
Steps:
- Brush four 1 1/2-cup sized ceramic ramekins with Butter (to taste). Evenly divide the Breadcrumbs (1/2 cup) among the containers and shake around to coat the sides. Dump out any excess crumbs.
- In a saucepan over medium heat, allow Butter (35 gram) to melt. Add All-Purpose Flour (1/4 cup) and cook for 2 minutes, or until the mixture starts to bubble up. Take it off the heat.
- Add in half of the Milk (1 1/4 cup). Whisk together until smooth, and then add the remaining milk. Whisk again. Return the saucepan to the heat until the mixture boils and thickens. Take it off the heat.
- Add Cheddar Cheese (2 cup), Dijon Mustard (2 teaspoon) and Cayenne Pepper (1 pinch). Stir together until smooth.
- Separate the Egg (4). Set aside the egg whites and egg yolks.
- Stir in Egg Yolks and season with Salt and Pepper (to taste).
- Whisk Egg Whites until mixture forms soft peaks. Gently fold it into the cheese mixture 1/4 at a time.
- Divide the souffle mixture between the 4 ramekins.
- Bake at 200 degrees C (400 degrees F) for 10 minutes, or until golden and puffed.
- Serve and enjoy!
Nutrition Facts : Calories 118 calories, ProteinContent 6.0 g, FatContent 8.3 g, CarbohydrateContent 4.5 g, SugarContent 1.3 g, SodiumContent 144.6 mg, SaturatedFatContent 4.6 g, TransFatContent 0.0 g, CholesterolContent 67.0 mg, FiberContent 0.2 g, UnsaturatedFatContent 2.8 g
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