Cheese soufflé
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Make a cheese soufflé while you're waiting for guests, and be prepared for rapturous compliments. This recipe produces a delicious soufflé: with a luscious Parmesan crust on the sides, a crispy top, and a perfectly creamy center. It's hard to resist. And what's more, the soufflé doesn't collapse significantly, even in a large, crowd-pleasing pan. To achieve this result, whisk the egg whites with cream of tartar, and don't open the oven door during baking. Serve the soufflé piping hot and enjoy its cheesy flavor with a delicate texture. You can also experiment with different types of cheese, such as Swiss or Cheddar, to discover new flavors every time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp (60 g) butter, room temperature
- 4 tbsp finely grated Parmesan
- 3 tbsp. flour
- A pinch of cayenne pepper
- 1 cup whole milk, warmed
- 1 tbsp. coarsely grated Gruyere
- 1 tbsp Dijon mustard
- 0.5 tsp coarse salt
- 1/4 tsp ground black pepper
- 4 large egg yolks + 5 whites
- A pinch of cream of tartar
- Special equipment: Soufflé dish with a capacity of 1.5 l (6 cups)
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Recipes with similar ingredients: butter, Parmesan cheese, premium flour, ground cayenne pepper, milk, Gruyere cheese, Dijon mustard, eggs, cream of tartar
Cooking the dish according to the recipe:
- Position a rack in the bottom third of the oven, making sure the rack above it is high enough to allow the soufflé to rise a few inches; preheat the oven to 375°F (190°C). Grease a soufflé pan with 1 tablespoon (15 g) butter. Sprinkle 2 tablespoons of Parmesan cheese into the pan and shake it to coat the bottom and sides of the pan.
- In a large saucepan over medium heat, melt the remaining 3 tablespoons (45 grams) butter. Whisk in the flour and cook, stirring constantly, until the mixture foams slightly, about 2 minutes. Stir in the cayenne pepper, remove the pan from the heat, then whisk in the hot milk and return the pan to the stovetop. Cook, stirring constantly. Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes.
- Remove the pan from the heat and stir in the mustard, salt, and pepper. Add the yolks one at a time, stirring quickly until evenly distributed.
- In a large metal bowl, whisk the egg whites with a whisk or electric mixer until foamy. Then add the cream of tartar and continue beating until stiff peaks form, slightly creased at the very tip. Fold about a quarter of the beaten whites into the yolk mixture, stirring to distribute evenly, then gently fold in half of the remaining whites with a silicone spatula. Repeat with the remaining whites, folding them in almost completely, until a few white streaks are visible.
- Pour the mixture into the prepared soufflé pan, smooth the surface, and run your thumb along the inside edge of the pan to remove any Parmesan cheese bits so the soufflé can rise. Bake until the soufflé rises about 2 inches above the edges of the pan and jiggles slightly when you shake the pan, 25-30 minutes.
- Serve immediately. Spoon the soufflé into each serving, ensuring each portion includes the crust, top, and tender center.
Author of the recipe - Katie Workman is a food writer.
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