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Name: Cheese Soufflé
Prep time: 1 h 4 min
Cook time: 30 min
Total time: 1 h 34 min
Yield: 5 people
Cuisine: french
Ingredients: 6 eggs; 250 ml whole milk; 1 pinch grated nutmeg; 50 g butter; 50 g flour; 150 g grated cheese; 1 tablespoon butter; 1 tablespoon flour; salt; pepper

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Cheese Soufflé

A soufflé - one of those dishes with a reputation for being tricky to get right. In fact, it's not as difficult as all that. The important thing is to break the process down into stages: start by making the bechamel sauce, add some cheese (this turns it into a Mornay sauce), then add the egg yolks and, finally, gently incorporate the beaten egg whites.

Then it just needs to be baked in a dish that has been buttered and dusted with flour.

54,046 14.3/5 for 24 ratings

Last modified on: September 11^th 2013

For 5 people, you will need:

1 6 eggs
2 250 ml whole milk
3 1 pinch grated nutmeg
4 50 g butter
5 50 g flour
6 150 g grated cheese
7 1 tablespoon butter
8 1 tablespoon flour
9 salt
10 pepper
Total weight: 899 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
1 hour 4 min.	30 min.	1 hour 34 min.

Preservation:

A soufflé does not keep

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

Separate the whites and yolks of 6 eggs.

Put the whites into a food mixer bowl.

Stage 2 - 10 min.

Bring 250 ml whole milk to the boil with 1 pinch grated nutmeg in a pan. Take off the heat as soon as it boils.

Stage 3 - 5 min.

Melt 50 g butter in another pan over low heat.

Stage 4 - 5 min.

Next add 50 g flour all at once, salt and pepper, then stir constantly for 1 minute using a soft spatula or wooden spatula. This mixture is the "roux" and should not be allowed to brown.

Stage 5 - 5 min.

Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...

Stage 6

...until the sauce is thick.

If this looks familiar, it's because you have just made a classic bechamel sauce.

Stage 7 - 2 min.

Remove from the heat, add 150 g grated cheese...

Stage 8 - 3 min.

...and mix well.

Stage 9 - 5 min.

Check that the mixture is not too hot (you should be able to hold your finger in it); if not, leave to cool for a while longer.

Then add the egg yolks 2 at a time, mixing thoroughly at each stage.

Stage 10

The mixture should now be very smooth.

Preheat the oven to 360°F (180°C).

Stage 11 - 5 min.

Beat the egg whites until stiff.

Stage 12 - 1 min.

Tip 1/4 of the beaten whites into the mixture.

Stage 13 - 4 min.

And fold in gently.

Stage 14 - 2 min.

Then tip this onto the rest of the egg whites...

Stage 15 - 5 min.

And fold in gently.

It doesn't really matter if there are a few lumps of white that are not completely mixed in.

Stage 16 - 5 min.

Butter the dish and dust with flour, as shown in this video.

Stage 17 - 2 min.

Pour the mixture into the dish until no more than 2/3 full.

Stage 18 - 30 min.

Bake for about 30 minutes, until the soufflé is well risen and nicely browned.

Stage 19

Serve immediately with a green salad, for example, a few herbs and a good French dressing (vinaigrette).

Remarks

Here are the main points to watch if you want to make a successful soufflé: :

The roux must not be allowed to brown (don't overcook it)
The mixture must not be too hot when you add the egg yolks (or they will cook)
The whites must be beaten until they are quite stiff
The dish should be buttered well, then dusted with flour
The dish should have sloping sides (to allow the soufflé to swell and rise during cooking)

For a professional touch you can give the soufflé a flat, smooth top by smoothing the surface with a palette-knife before baking and begin the cooking with 3 minutes under the grill.

As for the cheese, I prefer Comté, but you can use whatever you choose, even a mixture.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 5 people : 3.35 €
Per person : 0.67 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Yeast-based flaky dough (for croissants), Potimarron and leek soup, Rice pudding (riz au lait), Panna cotta, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Layered Leek and Egg Gratin , Smoky potato and potimarron gratin, Spinach and hard-boiled egg gratin, Bolognaise lasagne, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: French Family Cake, Béarnaise sauce, Flaky chocolate brioche, Smooth mixed vegetable soup, Bechamel sauce, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Pesto crackers, Kouign-amann brioche, Flaky chocolate brioche, Mouna, ... All

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Your 1 comments or questions on this recipe

Looks delicious jh, I've always wanted to make a Soufflé. With these instructions, I just may be able to "wing" it! Thanks for sharing...
Posted by Louise september 11^th 2013 at 14:21 (n° 1)

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