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Cheese Soufflés

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Cheese Soufflés
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Cheese Soufflés

Added by: on Jan 3rd, 2011
A cheese soufflé is the most satisfying of all savory soufflés and also provides a model for making savory soufflés out of just about anything. The model is simple: Make a béchamel sauce - essentially milk thickened with a little flour and combine it with cheese and egg yolks. Beat egg whites to .. more >
Rating:
5
Prep Time:
10 min
Cook Time:
20 min
Ready In:
30 min

Servings

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Original Recipe Yield: 4 servings (4 souffles)
 

Ingredients:

  • 2 tablespoons butter (at room temperature, for dishes plus 3 tablespoons if using collars)
  • 5 tablespoons parmesan (finely grated authentic Italian Parmesan, or other dry cheese for dishes plus 1/2 cup if using collars)
  • Béchamel base
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3/4 cup milk
  • 1 pinch (or grating) of nutmeg
  • 1/4 teaspoon salt
  • 5 grinds of pepper
  • 4 egg yolks
  • 5 ounces Gruyére (or other firm cheese, grated - about 1 cup)
  • Soufflés
  • 7 egg whites
  • 1 pinch cream of tartar (unless using a copper bowl)
  • 2 ounces parmesan(authentic Italian Parmesan or other dry cheese such as aged Gouda, grated) (about 3/4 cup lightly packed)
Nutrition Facts
Cheese Soufflés

Servings Per Recipe: 4

Amount Per Serving

Calories: 521

  • Total Fat: 42.4 g
  •     Saturated Fat: 21.2 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 875.3 mg
  • Sodium: 651.4 mg
  • Total Carbs: 12 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 2.7 g
  • Protein: 22.8 g
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Directions:

Cheese Soufflés

1

To prepare the molds, brush the soufflé molds with butter and coat the molds with the grated Parmesan cheese.

Cheese Soufflés

2

For collars: Cut four strips of aluminum foil about 4 times as long as the soufflé dishes are wide. Fold the strips in thirds lengthwise. The collars should be 1 to 2 inches wider than the soufflé dish is high.

Cheese Soufflés

3

Brush the collars with butter - don't butter the entire strip, just the part that will be above the dish.

Cheese Soufflés

4

Sprinkle the collar with the grated Parmesan.

Cheese Soufflés

5

Tap off the excess cheese.

Cheese Soufflés

6

To make the béchamel sauce, separate the eggs by moving the egg back and forth between the two halves of the broken shell while letting the white drop down into a bowl.

Cheese Soufflés

7

Melt the butter in a heavy-bottomed saucepan. Stir in the flour, whisk to eliminate lumps, and cook the flour for about 2 minutes.

Cheese Soufflés

8

Whisk the milk into the flour-butter mixture (a roux), about one-fourth at a time. Wait until the mixture thickens before adding more.

Cheese Soufflés

9

Continue adding milk and vvhisking to keep the sauce smooth and free of lumps.

Cheese Soufflés

10

Grate in nutmeg and add salt and pepper.

Cheese Soufflés

11

When the béchamel has thickened, take it off the heat and whisk it for a minute or so to cool it. Add the egg yolks and stir until smooth.

Cheese Soufflés

12

Whisk in the Gruyere cheese and stir until the sauce is smooth.

Cheese Soufflés

13

To finish the soufflés, beat the egg whites to stiff peaks (add cream of tartar, unless you are using a copper bowl).

Cheese Soufflés

14

Whisk about one-fourth of the beaten egg whites into the base to lighten it.

Cheese Soufflés

15

Add the base tothe egg whites and fold together.

Cheese Soufflés

16

While folding together the base and egg whites, sprinkle over the Parmesan cheese.

Cheese Soufflés

17

Fill the prepared dishes.

Cheese Soufflés

18

Smooth off the tops of the soufflés with the back of a knife or with a metal spatula.

Cheese Soufflés

19

Make a small moat around the rim of the soufflés with your thumb.

Cheese Soufflés

20

Wrap the collars around the soufflés.

Cheese Soufflés

21

Attach the collars by folding over a little bit of one end with the other.

Cheese Soufflés

22

Bake until the soufflés come about 2 inches above the rim of the dishes. Quickly remove the collars and serve.

Cooks' note:
To prepare the soufflé dishes and collars if using, brush the soufflé dishes and the collars with butter. You don't need to brush the entire strips of aluminum foil, just that part that will reach above the dishes. Coat the dishes and buttered parts of the collars with the grated cheese.
To make the béchamel base, combine the butter and flour in a heavy-bottomed saucepan over medium heat and stir for about 2 minutes, or until smooth. Add the milk and stir the mixture with a whisk for about 5 minutes, or until it boils and thickens. Whisk until smooth. Add the nutmeg, salt, and pepper. Stir the sauce for 1 minute to cool slightly. Whisk in the egg yolks. Add the Gruyere cheese and stir the sauce until smooth.
To finish the soufflés, preheat the oven to 350°F. Beat the egg whites with the cream of tartar (if using) to stiff peaks. Combine about one - fourth of the egg whites with the base to lighten it. Fold the base with the rest of the egg whites, while sprinkling over the Parmesan cheese.
Distribute the soufflé mixture among the dishes. If the soufflé mixture comes slightly over the tops of the dishes, smooth off the tops with the back of a knife. Make a small moat around each of the soufflés with your thumb to keep the filling from sticking. Wrap around the collars. Pinch the ends of the collars together where they meet to hold them in place.
Put the soufflés on a sheet pan, turn up the oven to 375°F, and bake for about 18 minutes, or until risen 1 to 2 inches above the rims of the dishes. Stick a spoon through the side into the center of one of the soufflés. The soufflé should be very slightly runny in the very middle. Pull away the collars and serve.

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