CHEESE SOUFFLE

  • Prep Time
    30 minutes
  • Cook Time
    30 minutes
  • Serving
    4
  • View
    378

 

If an omelet and a cloud had a baby, it would be a soufflé.  And, what says Julia Child more than a soufflé fortified by gruyere cheese?  If you can make a bechamel and whip egg whites then you can do this.  And you should.

UPDATE: ON NEW YEAR’S EVE 2022, I MADE A HAM AND CHEESE SOUFFLE THAT WAS SUPERB!  Just add 3/4 cup chopped ham (in this case Heavenly Ham) to the egg-cheese-Bechamel mixture.  25 minutes at 375 degrees resulted in a high-rise souffle that was soft and creamy in the middle.

Ingredients

    Directions

    Preparation is key. Preheat oven to 375 degrees.

    Step 1

    Prepare the souffle dish. Coat inside of dish with softened butter and dust with parmesan reggiano grated cheese (tap out excess). Create a collar with parchment paper coated with softened butter and tie the paper around the dish with string.

    Step 2

    Make the bechamel. Add the salt, pepper and cayenne.

    Step 3

    Add the cheese to the bechamel. Whisk to blend.

    Step 4

    Add the eggs yolks, one at a time, into the batter, whisking after adding each egg. OPTIONAL: ADD THE CHOPPED HAM. Set batter aside while you whip the egg whites.

    Step 5

    Whip egg whites to stiff peaks.

    Step 6

    Fold egg whites into batter.

    Step 7

    Pour batter into prepared pan; fill the pan 3/4 full. Sprinkle a few tablespoons of grated cheese on top.

    Step 8

    Bake at 375 degrees for twenty five to thirty minutes.

    Step 9

    Serve by taking two large spoons and plunging them down into the souffle.

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