Cheese Soufflé Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 6-cup souffle or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess.
• In a large saucepan, melt the remaining butter over medium-high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1.
• Whip the egg whites to stiff, shining peaks, then whisk 1/4 of them into the sauce to lighten it. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese.
• Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes. Serve immediately.

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Steps:

• Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
• Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
• Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated gruyère and cheddar, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead - bring to room temperature before continuing.
• Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the gruyère slice into diamond shapes.
• Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. Carefully fold remaining egg whites into cheese mixture until well mixed, but still light.
• Spoon half the mixture into prepared dish. Dot with brie and top with remaining mixture. Gently level the top. Arrange gruyère on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately - the centre will be soft, but will thicken slightly when served.

Steps:

• Melt butter: blend in flour and seasonings.
• Add milk all at once, and cook over medium heat, stirring til mixture thickens and bubbles. Remove from heat. Add cheese; stir til cheese melts.
• Beat egg yolks til very thick and lemon colored.Slowly add cheese mixture, stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly.
• Pour into UNGREASED 1 1/2 quart souffle dish or casserole. for a top hat(it puffs up in the oven) trace a circle through mixture 1 inch from edge, and 1-inch deep.
• To make a high souffle, measure wax paper, or parchment paper around your casserole, with one inch over lap. Fold it in thirds, lengthwise, and butter one side. Fasten the 'collar' around the top of your casserole so that it extends 2-inches above the top of our dish. After baking, remove the collar.
• Bake in slow oven, 300° for 1 hour and 15 minutes, or til a knife comes out clean. IMMEDIATELY break apart into servings with 2 forks, and serve.

Steps:

• Position rack in lower third of oven and preheat to 400F.Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
• Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
• Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
• Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.

Steps:

• Pull out your eggs. Egg whites whip best at room temperature.
• Preheat your oven to 400°F Set the oven rack low, so your soufflé will have plenty of room to grow (it can get up to 4-5 inches above dish rim!).
• Prepare your soufflé dish: butter the bottom and sides, then press grated cheese against the sides and sprinkle it over the bottom. This should take ~1-2 ounces of cheese. The cheese should be fairly evenly distributed, with lots of places where you can still see the dish. If it looks like a 70's shag carpet, you've probably gone too far. :).
• Make a roux: Melt the butter in a medium saucepan over med-low heat. When it's melted and bubbly, add the flour and whisk it in to make a paste. Cook the paste for about 2-3 minutes, until it starts to smell nutty and delicious.
• Add the milk to the roux. Some people heat their milk before this step.
• Cook, stirring constantly, until the sauce is thick and smooth.
• Add mustard, cayenne, and salt/pepper to taste. Congratulations, you've made a béchamel sauce!
• While the béchamel is still warm, stir in the cheese. The sauce will be very thick. Set aside for 10 minutes to cool slightly.
• Separate the eggs. Stir the yolks into the cheesy béchamel, one at a time. This is the soufflé base.
• Whip the egg whites with a small pinch of salt to firm peaks (but not dry).
• If the saucepan is still hot, transfer the soufflé base to a bowl so you don't cook the eggs.
• Whisk 1/3 of the whites into the soufflé base to loosen it up.
• Gently fold another 1/3 of the whites into the lightened base with a spatula. Try to use as few strokes as possible to avoid popping the egg foam.
• When there are only a few streaks of whites left, gently fold in the last third of the whites. THIS DOES NOT NEED TO BE PERFECT. Streaks are OK, you just want to get most of the big patches of whites worked inches.
• Gently scrape the mixture into your prepared soufflé dish and immediately put in oven.
• Bake at 400 F for 28-35 minutes. The soufflé will rise high and the top will become a burnished chocolate brown.
• While the soufflé bakes, make whatever else you're serving. You want to serve your soufflé right away, as it will start to fall only a few minutes after it has been removed from the oven.
• Leftovers, if you have any, are quite good cold.

Steps:

• Preheat oven to 350°F. Mix milk, tapioca and salt in medium saucepan; let stand 5 min. Bring to boil on medium heat, stirring constantly. Remove from heat. Add cheese; stir until melted. Cool slightly.
• Beat egg whites in large bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in medium bowl with wire whisk until thick and lemon colored. Add tapioca mixture; mix well. Gently stir in egg whites. Pour into 1-1/2-qt. baking dish. Place dish in large baking pan. Add enough hot water to baking pan to come 1 inch up side of baking dish.
• Bake 50 min. or until center is set. Serve immediately.

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.