Savory Cheese Soufflé Recipes

SPINACH AND CHEDDAR SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

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.

CHEESE SOUFFLE - SAVOURY

Steps:

• Put breadcrumbs in bowl, pour over milk and leave 10 minutes to soak.
• Add 75gm cheese, mustard, paprika and mix well.
• Beat egg yolks and add to mixture, beating well.
• Whisk egg whites until stiff and fold into cheese and breadcrumbs. Do not beat. There should be distinct streaks of white in the mixture.
• Pour into a well buttered baking dish (2/3 full).
• Sprinkle with remaining cheese and butter, cut into flakes.
• Bake 200C for 30 - 35 minutes or until well risen and brown on top.

THREE-CHEESE SAVORY SOUFFLé

Steps:

• Pre-heat your oven to 350°F.
• Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.
• Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
• Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
• Bake for 55 to 60 minutes-the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

SAVORY CHEESE SOUFFLé RECIPE RECIPE

Steps:

• Preheat oven to 400°F (200°C) for a more browned soufflé with a slightly looser center or 375°F (190°C) for a more gently cooked soufflé that sets all the way through. Set oven rack in lowest position. Grease interior of 48-ounce ramekin with softened butter. Add some grated Parmigiano-Reggiano, rotating ramekin all around so cheese sticks to every part of buttered surface; add more cheese if you don't have enough or discard any excess. Wipe rim of soufflé dish and transfer prepared ramekin to the refrigerator until ready to use. 2. In a small saucepan, melt 3 tablespoons butter over medium-high heat (do not allow it to brown). Add flour and whisk to form paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain lump-free texture. Sauce will initially become very thick, then get thin once all the milk is added. 3. Heat, stirring, until sauce comes to simmer and begins to thicken slightly. Reduce heat to low and cook, stirring and scraping the sides and bottom of pan, until sauce is nicely thickened, about 3 minutes. Season generously with salt and pepper. Transfer béchamel sauce to large heatproof mixing bowl and allow to cool slightly. 4. Whisk Dijon mustard and/or cayenne/hot sauce (if using) into béchamel. Then, while whisking constantly, work in egg yolks one at a time until thoroughly blended. Set soufflé base aside. 5. In large mixing bowl, using a balloon whisk, electric hand blender, or stand mixer fitted with whisk attachment, combine egg whites with cream of tartar (if using) and beat until firm, glossy peaks form. 6. Add 1/3 of beaten egg whites to béchamel base and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in Gruyère and then add remaining beaten whites. Using a silicon spatula, gently fold them into soufflé base just until well combined. 7. Remove soufflé dish from refrigerator and set on rimmed baking sheet. Scrape soufflé batter into prepared baking dish, filling it up to the inner ridge, not to the top (discard any excess). If desired, using an offset or other spatula, gently smooth and level surface of the soufflé batter. 8. Transfer soufflé to oven and bake until well risen and very nicely browned on top, about 30 minutes at 400°F for less set and 35 minute at 400°F for more set, and 35-40 minutes at 375°F for fully set. 9. Immediately transfer soufflé to table and serve before it deflates too much, scooping out portions onto each diner's plate. Notes If desired, you can decrease the flour to 3 tablespoons (28g) for a slightly thinner béchamel sauce and a slightly lighter, but less sturdy, soufflé. Mustard and cayenne pepper/hot sauce add subtle flavor to the soufflé but are not absolutely necessary. Cream of tartar is not required, but it can help prevent accidentally overbeating the egg whites; if you have it, you might as well add it.