Classic Cheese Soufflé
This Classic Cheese Soufflé is made with sharp Cheddar cheese. To gain the most height, don’t over fold the cheese mixture before pouring it into the soufflé dish.
2 Tablespoons Freshly Grated Parmesan Cheese
5 Tablespoons Butter
1/4 Cup Unbleached Flour
1 1/2 Cups Warmed Milk
2 Cups Shredded Sharp Cheddar Cheese
1/4 Teaspoon Kosher Salt
1/8 Teaspoon Ground Cayenne Pepper
5 Large Eggs (Separated)
1 Large Egg White
Preheat your oven to 325 degrees. Grease a 2-Quart soufflé dish. Sprinkle evenly with grated Parmesan cheese. To prepare cheese sauce: In a heavy 2-quart saucepan, melt butter over a low heat. Add flour and cook, stirring, for 1 minute. With wire whisk, gradually whisk in warm milk. Cook over medium heat, stirring constantly with wooden spoon, until sauce has thickened and boils. Reduce heat and simmer, stirring frequently, for 3 minutes. Stir in Cheddar cheese, kosher salt, and cayenne pepper. Cook, stirring, just until cheese has melted and sauce is smooth. Remove saucepan from heat.
In a bowl, with wire whisk, lightly beat egg yolks. Gradually whisk in 1/2 cup hot cheese sauce. Gradually whisk egg yolk mixture into cheese sauce in saucepan. Stir rapidly to prevent curdling. Pour cheese mixture back into bowl.
In large-size bowl, with mixer on high speed, beat 6 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold 1/3 of beaten egg whites into cheese mixture. Fold in remaining egg whites just until blended.
Pour mixture into prepared soufflé dish. Bake for 55 to 60 minutes until soufflé has puffed and is golden brown and knife inserted 1 inch from edge comes out clean. Remove from oven and serve hot. Serves 4
Note: If you want to create a top-hat effect (center will rise higher than edge), with back of spoon, make 1-inch deep indentation all around top of soufflé about 1 inch from edge of dish.
© Victoria Hart Glavin
Soufflés really aren’t that hard to make. To make sure that your soufflés rise always use eggs at room temperature and make sure you don’t over-fold your mixture before baking.
1 1/3 Cups Milk
1/8 Cup Butter
Seeds From 1 Vanilla Pod
1/3 Cups Unbleached Flour
2 1/2 Ounces Chopped Dark Chocolate (Good Quality)
1/4 Cup Sugar
4 Teaspoons Rum
1/8 Teaspoon Kosher Salt
Preheat your oven to 375 degrees. Grease 4 ramekins with butter and add a small amount of sugar. Turn to coat the sides and bottom. Tap out any excess. In a small-size saucepan heat 1 cup milk with butter and vanilla seeds over a medium-low heat. In a small-size bowl mix remaining milk with flour until smooth. Stir into hot milk and simmer for 5 minutes. Stir continuously. Remove from heat and let cool slightly before mixing in chopped chocolate and 1 egg. Separate remaining 3 eggs. Beat egg whites with kosher salt to form peaks. Place in fridge and chill. Beat egg yolks with sugar and run until a thick, light mixture forms. Mix with cooled milk mixture. Tip beaten egg whites onto mixture and fold through (do not over-fold). Divide soufflé mixture equally between the four ramekins. Place in oven and bake for 10 to 20 minutes until puffy. Serve immediately. Serves 4
© Victoria Hart Glavin
Everyone thinks that soufflés are difficult to make. They are easier than you think plus they make quite an impression. They are great as individual desserts and are beautiful as one large dessert.
1 ¼ Cups plus 3 Tablespoons Sugar
¼ Cup Unbleached Flour
1 Teaspoon Instant Espresso Coffee Crystals
1 Cup Milk
5 Ounces Chopped Unsweetened Chocolate
3 Tablespoons Softened Butter
4 Large Separated Eggs
2 Large Egg Whites
2 Teaspoons Vanilla Extract
¼ Teaspoon Salt
In a heavy 3 quart saucepan combine 1 ¼ cups sugar, the flour and the espresso powder. With a wire whisk, gradually stir in the milk until blended. Cook over medium heat for 1 minute until the mixture has thickened and boils. Remember to constantly stir. Remove from the heat when it hits the boiling point. Next, stir in the chocolate and butter until both are melted and smooth. With the whisk beat in the egg yolks until well blended. Stir in the vanilla and cool until the mixture is lukewarm. Preheat the oven to 350° F. Grease eight 6 ounce ramekins or custard cups or a 2 quart soufflé dish. Sprinkle lightly with the remaining 3 tablespoons of sugar. You will need a large bowl and a mixer on high speed for this next part. Beat the egg whites and salt just until stiff peaks form when the beaters are lifted. With a rubber spatula, gently fold one third of the beaten egg whites into the chocolate mixture. Fold back into the remaining egg whites JUST until blended. Spoon into the prepared ramekins or soufflé dish and bake for 25 minutes until the soufflés have puffed and centers are glossy. Bake 35 minutes for a large soufflé. Dust with powdered sugar and serve immediately. Serves 8