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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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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=139 % | 74 RDI=28 % | 133 RDI=183 % | 1,861 RDI=93 % | 7,795 RDI: 93 % |
| Per 100 g | 10 RDI=17 % | 8 RDI=3 % | 15 RDI=22 % | 221 RDI=11 % | 929 RDI: 11 % |
| Per person | 18 RDI=28 % | 14 RDI=6 % | 26 RDI=37 % | 372 RDI=19 % | 1,559 RDI: 19 % |
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
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Grated cheese
Like these other recipes: Baker's pizza, Spinach and hard-boiled egg gratin, Stuffed mushrooms au gratin, Spicy roast cauliflower gratin, Breton Pie, ... See them all 75
Butter
Like these other recipes: Two-cheese vegetable gratin, Langoustine gratin, Caribbean upside-down cake, Chester, Roscoff loaf, ... See them all 497
Flour
Like these other recipes: Linzer torte, Tea and white chocolate biscuits, Ardéchois, Celeriac and sesame soup, Grated apple cake, ... See them all 213
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