Little Cheese Souffles Recipes

CHEESE SOUFFLé IN 4 EASY STEPS

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.

EASY CHEESE SOUFFLES

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.

CLASSIC CHEESE SOUFFLé

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.

CHEESE SOUFFLE

Steps:

• Position an oven rack in the lower third of the oven, making sure the rack above it is high enough to allow the souffle to rise a few inches above the top of a 1 1/2-quart souffle dish; preheat the oven to 375 degrees F. Using 1 tablespoon of the butter, grease the souffle dish. Place 2 tablespoons of the Parmesan in the dish and shake the dish so that the cheese coats the bottom and sides.
• In a large saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook, whisking continuously, until the mixtures gets a bit foamy, about 2 minutes. Whisk in the cayenne, remove the pan from the heat, whisk in the hot milk, then return the pan to the heat and simmer, whisking all the while. 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 whisk in the mustard, salt and pepper. Whisk in the egg yolks 1 at a time, whisking quickly until they are completely incorporated.
• In a large metal bowl, use a large whisk or an electric mixer to beat the egg whites until they start to become foamy, then add the cream of tartar and continue beating until the whites form stiff peaks with a little droop at the very tip. Transfer about one-quarter of the egg whites to the yolk mixture, stir until just blended, then dump half of the rest of the whites into the yolk mixture and use a flexible spatula to gently fold them in. Repeat with the rest of the whites, folding just until barely blended with a few streaks of white remaining.
• Turn the mixture into the prepared souffle dish, smooth the top and run your thumb around the inside rim to remove any bits of Parmesan and also to allow the souffle to rise to its fullest height. Bake until the top has risen about 2 inches above the rim and barely jiggles a bit when you lightly shake the dish, 25 to 30 minutes.
• Serve immediately. Use a large spoon and make sure every serving includes some of the crusty outside and top and the creamier interior.

JULIA CHILD'S CHEESE SOUFFLE

Steps:

• Start by buttering the mold and sprinkling with cheese. I chose to use Parmesan cheese because it grated finer than Gruyere. Preheat oven to 400 degrees.
• The foil wrap: This will make sure that your souffle will not spill over and will keep a high mold.
• Tear a long enough piece of foil so that it is long enough to wrap around your mold. Fold in half length-wise and butter one side. The buttered side will be the "inside" of the mold. Wrap the foil around the mold. If your mold has little handles like mine does, cut small slits so the foil can fit. Secure lose top ends with paper clips.
• Melt the 3Tb of butter in a sauce pan and stir in the flour with a spatula, cooking over medium heat until the butter and flour foam together for about 2 minutes without browning.
• Remove from heat. When mixture has stopped bubbling, pour in all of the boiling milk at once and beat vigorously with a whisk until well blended.
• Beat in the seasonings, cayenne or paprika, nutmeg and salt and pepper. Return to moderate heat and continue to stir with a whisk for another minute. The mixture will be very thick.
• Remove from heat, take the egg yolks and beat 1 egg yolk into your white cream mixture one at a time until well incorporated.
• Now for the egg whites. In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.
• As the egg whites are foaming, increase the speed gradually and add cream of tartar and a pinch of salt. Increase the speed to fast and continue to beat for a few more minutes.
• Do not leave your egg whites! Continue checking them. What you want to see are "traces" on the surface. The egg whites should also have a glossy white sheen and be able to be stiff and firm when holding with a whisk.
• Once the egg whites are done, don't let them sit for long. Take a large spoonful and stir it into the cream mixture to lighten it.
• Stir in all but about 1Tbl of the grated cheese into the cream mixture.
• There is a technique with folding the rest of the egg whites. Take one large spoonful of the egg whites and using your spatula, cut down the middle and draw the spatula under, while scraping the side of the pan and turning the pan with the other hand. Basically, you folding under and to the side.
• Continue with the rest of the egg whites. Be careful not to over fold. It's OK if there are white streaks leftover. Now your mixture is ready! Carefully pour your mixture into the prepared mold. It should be about 3/4 high. Tap the mild carefully to even it out and top with remaining Tb of cheese.
• Place on middle-back rack of pre-heated 400 degree oven.Once in, immediately turn down to 375 degrees.
• Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT open the oven door ever during that 30 minutes!
• The souffle will have puffed up a few inches over the mold and will be a gorgeous golden brown on top. Insert a tester, if it comes out clean, it's done.
• To serve: Use 2 spoons and lightly puncture the top of the souffle. Don't scoop from the bottom, that will deflate it, just spoon vertically.

LITTLE CHEESE SOUFFLES

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F. Butter 4 (6-ounce) ramekins and sprinkle with Parmesan to lightly coat, tapping out excess. Put prepared ramekins on a baking sheet and refrigerate.
• To make the souffle base: Put the milk, thyme, and bay leaf in a microwave-safe measuring cup and microwave on HIGH until steaming, about 2 minutes. (Or, bring the milk and herbs just to a simmer in a small saucepan on the stove, and then pull from the heat.)
• Melt the butter in a saucepan over medium heat. Add the flour, and stir constantly with a wooden spoon until the mixture (roux) lightens and foams, about 2 minutes. Whisk in the warm milk, bring to a boil, and cook, whisking constantly, until the souffle base thickens slightly, about 1 minute. Remove the herbs. Transfer the base to a large bowl and whisk to cool. Add the egg yolks, the Parmesan cheese, 1/2 teaspoon of the salt, cayenne, and nutmeg.
• Slowly whisk the egg whites in a very clean bowl with lemon juice, and pinch of salt with a hand-held mixer until foamy. Increase the speed to high and whip until the whites hold a soft peak. Quickly, but gently fold 1/4 of the whites into the base with a rubber spatula. Fold in the remaining whites just until streaky, then scatter the grated cheese on top and fold everything together, taking care not to overmix. Divide the batter among the prepared ramekins, and bake until golden, puffed, and just set in the center, about 30 minutes. Using an oven mitt or towel, transfer the ramekins to individual plates and serve immediately.

THREE CHEESE SOUFFLé OMELETTE

Steps:

• Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
• Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
• Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
• Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.