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Cheese Soufflé

Name: Cheese Soufflé
Prep time: 1 h 4 min
Cook time: 30 min
Total time: 1 h 34 min
Yield: 15 people
Cuisine: French
Ingredients: 18 eggs; 750 ml whole milk; 3 pinches grated nutmeg; 154.8 ml butter; 234 ml flour; 450 ml grated cheese; 3 tablespoons butter; 3 tablespoons flour; salt; pepper

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.

143 K 1× 4.1/5 (27 reviews)

1 hour 35 min. difficulté

Average

3.20 €

15 people

10 Ingredients

Last modified on: June 13^th 2024

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For 15 people, you will need:

1 18 eggs
2 750 ml whole milk
3 3 pinches grated nutmeg
4 154.8 ml butter
5 234 ml flour
6 450 ml grated cheese
7 3 tablespoons butter
8 3 tablespoons flour
9 salt
10 pepper

Change to the quantities for:

5 people 10 people 15 people

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Times for this recipe

Preparation: 1 hour 4 min.

Cooking: 30 min.

All in all: 1 hour 35 min.

When should you start or finish this recipe?

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.

Separate the whites and yolks of 18 eggs.

Put the whites into a food mixer bowl.

Stage 2 - 10 min.

Bring 750 ml whole milk to the boil with 3 pinches grated nutmeg in a pan. Take off the heat as soon as it boils.

Stage 3 - 5 min.

Melt 154.8 ml butter in another pan over low heat.

Stage 4 - 5 min.

Next add 234 ml 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 450 ml 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.

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	270 RDI=100 %	220 RDI=20 %	400 RDI=60 %	5,590 RDI=280 %	23,390 RDI: 280 %
Per 100 g	10 RDI=4 %	8 RDI=1 %	20 RDI=2 %	220 RDI=10 %	930 RDI: 10 %
Per person	20 RDI=7 %	10 RDI=1 %	30 RDI=4 %	370 RDI=20 %	1,560 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg, milk, Gluten

How much will it cost?

For 15 people : 9.55 €
Per person : 0.65 €

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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)

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The 1 comment already posted 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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