For 5 people, you will need:
How long does it take?
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
This recipe in GIF
Stage 1 -
Separate the whites and yolks of 6
Put the whites into a food mixer bowl.
Stage 2 -
Bring 250 ml
to the boil with 1 pinch grated nutmeg in a
. Take off the heat as soon as it boils.
Stage 3 -
Melt 50 g
in another pan over low heat.
Stage 4 -
Next add 50 g
all at once, salt and pepper, then stir constantly for 1 minute using a
. This mixture is the "roux" and should not be allowed to brown.
Stage 5 -
Still over low heat, pour in the hot milk in a trickle while
to mix thoroughly...
...until the sauce is thick.
If this looks familiar, it's because you have just made a classic
Stage 7 -
Stage 8 -
...and mix well.
Stage 9 -
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.
The mixture should now be very smooth.
Preheat the oven to 360°F (180°C).
Stage 11 -
Stage 12 -
Tip 1/4 of the beaten whites into the mixture.
Stage 13 -
Stage 14 -
Then tip this onto the rest of the egg whites...
Stage 15 -
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. VIDEO
Butter the dish and dust with flour, as shown in this video.
Stage 17 -
Pour the mixture into the dish until no more than 2/3 full.
Stage 18 -
Bake for about 30 minutes, until the soufflé is well risen and nicely browned.
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
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.
% 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
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 News list of cooking-ez.com
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