Basic Souffle Recipes

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EASY CHEESE SOUFFLES

Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 32m

Yield 2

Number Of Ingredients 11



Easy Cheese Souffles image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
  • Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
  • Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
  • Fill ramekins up to the lip with the batter.
  • Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g

2 tablespoons melted butter
2 tablespoons white sugar, or as needed
2 large eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon lemon zest
2 ounces cream cheese, softened
⅓ cup shredded Cheddar cheese
1 pinch salt

CHEF JOHN'S CHOCOLATE SOUFFLE

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12



Chef John's Chocolate Souffle image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
  • Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
  • Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
  • Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
  • Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
  • Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

CHEESE SOUFFLé IN 4 EASY STEPS

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 45m

Number Of Ingredients 7



Cheese soufflé in 4 easy steps image

Steps:

  • Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
  • Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
  • Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
  • Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
  • EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium

50g butter, plus extra for greasing
25g breadcrumbs
50g plain flour
1 tsp mustard powder
300ml milk
4 eggs
100g grated extra-strong cheddar (blue cheese, goat's cheese and smoked cheeses also work well)

EASY CHOCOLATE SOUFFLES

Try these easy-to-make souffles for your next dinner party. The mini servings have a maximum portion of deliciousness! -Sarah Farmer, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 6



Easy Chocolate Souffles image

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 108mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

4 large eggs
6 teaspoons plus 1 tablespoon sugar, divided
1 cup light corn syrup
1/2 cup baking cocoa
1 teaspoon vanilla extract
Confectioners' sugar

HOT VANILLA SOUFFLE

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14



Hot Vanilla Souffle image

Steps:

  • Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.
  • Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.
  • Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary.
  • Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving.

2 tablespoons unsalted butter, melted
1/4 cup granulated sugar for souffle dish
1 1/3 cups whole, 2 percent fat, or 1 percent fat milk
1 vanilla bean, split lengthwise
1/3 cup plus 1 1/2 tablespoons granulated sugar
1/3 cup all-purpose flour
1 1/2 tablespoons unsalted butter, softened
4 large eggs, separated
Confectioners' sugar
Satin chocolate sauce, recipe follows
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water

SIMPLE SOUFFLE

My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.-Rosemary McCormack, Pagosa Springs, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 5



Simple Souffle image

Steps:

  • In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

Nutrition Facts :

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup shredded reduced-fat cheddar cheese
3 large eggs, separated
3 large egg whites
1 tablespoon fine dry bread crumbs

THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10



The Very Most Basic Spinach and Cheese Souffle image

Steps:

  • Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

Butter or margarine
Grated Parmesan cheese or bread crumbs
4 egg yolks
5 egg whites
1/2 teaspoon cream of tartar
1/4 cup butter or margarine
1/4 cup all purpose flour
1 cup milk
1 cup shredded cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and wrung-out dry

EASIEST SOUFFLé RECIPE EVER

Easiest Soufflé Recipe Ever? Really and truly. Prepped in 10 minutes and with 2 ingredients, you'll rise to the occasion with this delicious soufflé.

Provided by My Food and Family

Categories     Dairy

Time 36m

Yield Makes 6 servings.

Number Of Ingredients 2



Easiest Soufflé Recipe Ever image

Steps:

  • Heat oven to 375ºF.
  • Beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Beat cream cheese spread in large bowl with mixer until creamy. Add egg yolks; beat until well blended. Gently stir in egg whites until well blended.
  • Pour into 1-1/2-qt. baking dish sprayed with cooking spray.
  • Bake 24 to 26 min. or until top is puffed and golden brown.

Nutrition Facts : Calories 180, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 255 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g

6 eggs, separated
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

BREAKFAST SOUFFLE

This is a wonderful breakfast souffle that you can easily switch out the bacon for sausage or ham. It is nice because it can be made the night before so your not rushing around in the morning. Great for breakfast buffets!

Provided by JackieMarie

Categories     Breakfast

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8



Breakfast Souffle image

Steps:

  • Preheat over to 350 degrees.
  • Mix eggs and milk.
  • Put slices of bread on the bottom of greased 9 X 13 pan.
  • Put cheese over bread.
  • Put bacon on next and then onion.
  • Pour egg mix over and refridgerate overnight.
  • Bake 45 minutes - 1 hour.
  • You can serve this with bagels, fresh fruit, etc.

Nutrition Facts : Calories 1007.4, Fat 73.9, SaturatedFat 30.1, Cholesterol 468.4, Sodium 3059.9, Carbohydrate 13.7, Fiber 0.4, Sugar 1.8, Protein 68

1/2 lb grated cheddar cheese
1/2 lb grated swiss cheese
2 lbs cooked crisp bacon, crumbled
1/4 cup onion, chopped
1 dozen egg
2 cups milk
4 slices bread
salt & pepper

EASY BREAKFAST SOUFFLE

Make and share this Easy Breakfast Souffle recipe from Food.com.

Provided by Janae

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8



Easy Breakfast Souffle image

Steps:

  • Layer bread cubes in a greased 9X13 pan, followed by a mixture of cheese, beaten eggs, milk, sausage, and seasonings.
  • Set overnight in refrigerator.
  • Start in a cool oven.
  • Bake at 350* for 45 minutes.
  • Serve Immediately.

Nutrition Facts : Calories 543.4, Fat 36.5, SaturatedFat 16.8, Cholesterol 250.1, Sodium 1461.3, Carbohydrate 22.4, Fiber 2, Sugar 1.9, Protein 31.5

8 slices whole wheat bread, cut in cubes
6 eggs
3 cups milk
1 lb cheese, grated
3/4 teaspoon dry mustard
1 lb cooked sausage
1 teaspoon salt
1 teaspoon pepper

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CLASSIC SOUFFLéS | RICARDO
Remove from the heat. Stir in the almond butter and vanilla. Let cool. In a large bowl, beat the egg for a few seconds until smooth. Gradually whisk in the lukewarm pastry cream. Set aside. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Lightly butter eight 125-ml (1/2 cup) ramekins and sprinkle with sugar.
From ricardocuisine.com


BASIC SOUFFLé OMELET - AMERICAN EGG BOARD
50.2 mg. Iron. 1 mg. Choline. 233.2 mg. To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served ...
From incredibleegg.org


SOUFFLE | MARTHA STEWART
Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled. Parmesan Cheese Souffle. 12. One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
From marthastewart.com


BEST CHEESE SOUFFLE RECIPES | FOOD NETWORK CANADA
Slowly add milk, stirring constantly until thick and smooth. Add mustard and cayenne. Stir in cheese until melted. Set aside to cool. Step 3. Beat egg yolks until thick and pale yellow. Season and stir into cooled cheese sauce. Step 4. In a large bowl, using a whisk or electric mixer, beat egg whites until stiff but not dry.
From foodnetwork.ca


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