Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites.
All that's left to do is place in a well-buttered and floured oven.
All that's left to do is place in a well-buttered and floured oven.
1 hour 35 min.
Average
3.20 €
5 people
10 IngredientsLast modified on: June 13th 2024
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: 840 grams
Times for this recipe
Preparation: 1 hour 4 min.
Cooking: 30 min.
All in all: 1 hour 35 min.
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Step by step recipe
Stage 1 - ⌛ 5 min.
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.
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.
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).
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.
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: :
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.
- 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.
Keeping: A soufflé does not keep.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 70 RDI=5 % | 130 RDI=20 % | 1,860 RDI=70 % | 7,800 RDI: 70 % |
| Per 100 g | 10 RDI=3 % | 8 RDI=1 % | 20 RDI=2 % | 220 RDI=8 % | 930 RDI: 8 % |
| Per person | 20 RDI=5 % | 10 RDI=1 % | 30 RDI=3 % | 370 RDI=10 % | 1,560 RDI: 10 % |
How much will it cost?
- For 5 people : 3.20 €
- Per person : 0.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Peach and verbena feuilleté, Potimarron and leek soup, Bourguignon potatoes , Jerusalem artichoke purée with leeks, Hearty potato and ham gratin, ... See them all 68
Grated cheese
Like these other recipes: Vegetable clafoutis, Gratin-style spinach and chicken omelette , Algerian brik rolls, Endive gratin with cancoillotte, Moussaka, ... See them all 75
Flour
Like these other recipes: Saint-Lô cake, Hazelnut and orange cake, Nanou's tuna tart, Aperitif rolls, Sauce Normande (for fish), ... See them all 205
Butter
Like these other recipes: Pavlova, Doughnuts, Baked sea bass fillet with lemon and tarragon, French toast "cordon bleu", Green beans and potatoes with Morbier cream sauce, ... See them all 479
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