
Cheese Soufflés

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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 stiff peaks and fold them with the béchamel mixture while folding over additional grated cheese - ideally a dry cheese such as Parmigiano-Reggiano that grates very fine. Spoon the mixture into individual soufflé dishes that have been buttered and coated with grated cheese orflour. If your soufflé dishes are 10 ounces or largen there is no need to make collars. If, however, they're smaller - say 8 ounces - make 4 aluminum foil collars out of 4 sheets of aluminum foil, each about 4 times as long as the diameter of the dishes, by folding the sheets lengthwise in thirds. The strips should be wide enough to come about 2 inches over the rim of the soufflé dish. Bake the soufflés until they rise 1 to 2 inches out of the dishes. Jiggle one to see if it seems stiff or fluid - this takes some practice - and probe into the soufflé with a spoon. It should be slightly runny in the very center. Makes 4 individual souffles.
ingredients
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serves: 4
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)
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
preparation

comments
Mommy_loves_to_cook
May 8, 2012