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Classic Cheese Souffle Easy to Make: Just follow directions!


Image 1Caroline, a Cincinnati reader, wanted a recipe for “a real cheese soufflé for my boyfriend.” She has never made one, is a little nervous but is undaunted in her quest to make the soufflé. I told her if she has time test it out first before serving to company. Just to build confidence.

Do think about those folks who might appreciate a call, card or a treat from your kitchen on this “lovely” day.

Classic cheese soufflé

3 tablespoons unsalted butter

3 tablespoons flour

1 teaspoon salt and 1 teaspoon freshly ground pepper

Several grindings of fresh nutmeg or 1/2 teaspoon ground nutmeg

1 cup milk

4  large eggs, separated (beat egg yolks lightly and reserve whites)

1 heaping cup finely shredded high quality extra sharp Cheddar cheese

2 tablespoons shredded or grated Parmesan cheese

1 generous teaspoon Dijon mustard

1/4 teaspoon cream of tartar

Preheat oven to 400.

Make a roux:

Melt butter over medium heat and stir in flour, salt, pepper and nutmeg and cook until mixture bubbles, about a minute or so. Don’t let mixture brown.

Gradually add milk, whisking constantly, and cook until mixture boils and thickens, a couple of minutes or so.

Remove from heat and spoon a couple tablespoons of this roux into all of the lightly beaten yolks. This will temper the yolks (warm them up) so they won’t curdle. Whisk this egg mixture back into the sauce.  Whisk in cheeses and mustard. Some of the cheese will melt. Set aside.

Beat whites until foamy and add cream of tartar and beat until stiff but  not dry. Nice peaks will form. Fold 1/3 of beaten whites into sauce mixture. That lightens up the mixture, allowing it to “accept” the rest of the beaten whites.

Add rest of whites and gently fold into sauce. A few white streaks showing are OK; don’t overwork mixture or whites will collapse and soufflé won’t rise to wonderful heights.

Pour into buttered soufflé dish. I use my trusty 2 qt Le Creuset casserole. A straight-sided ovenproof dish is what you want.

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Place on lowest rack of oven and reduce heat immediately to 375. Bake 25 minutes or so until top is puffed, golden and 2-3 inches above rim. If in doubt, stick a knife into center gently. Center should be fairly creamy and move only slightly when dish is shaken gently. To serve, place two spoons into center and scoop out. (And you have to serve it after it comes out of the oven while it’s still regal looking – once you plunge the spoons into it, the puff goes away).

Permanent link to this article: http://abouteating.com/classic-cheese-souffle-easy-to-make-just-follow-directions/

2 comments

  1. judith Earley

    Hi. I would love to have the grilled salmon salad recipe that Rita talked about on the Son Rise morning show yesterday, Feb. 8. She mentioned it would be a wonderful dish Ash Wednesday/Valentine’s Day. I cannot find it on her website Abouteating.com

    Thank you so much!

    1. Rita Heikenfeld

      Hi, Judith,
      I’m posting it now – sorry I’m late with it. Thanks for listening to the show – hope you like the salmon & salad!
      Blessings,
      Rita

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