Sunday, April 22, 2012

Cheese Souffle

Souffle is one of those things that is notorious for being incredibly difficult to do. However, this recipe for souffle is actually pretty easy, and totally delicious. The only thing you need to worry about is the timing. The souffle takes about an hour (or an hour and fifteen minutes) to bake and you have to serve it as soon as it is ready, or else it starts deflating. Therefore, you have to carefully plan when you sit down to dinner, to make sure that you neither have to wait for the souffle to be ready nor serve deflated souffle.

Cheese Souffle

Ingredients (for 4 servings): 

1 cup grated cheese (I use chedder or mozzarella or a mix)
50 grams (about 3 tbsp) butter
3 tbsp flour (I use cornstarch or other GF option)
½ tsp salt
A pinch of paprika
1 cup low-fat milk (you can use full fat)
4 eggs , separated


1. Melt the butter in a medium pot. Add the flour, salt and paprika and stir to create a roux. Add the milk and cook on low heat, stirring all the time, until the mixture is bubbling and thickens. Remove from heat, stir in the cheese until it is fully melted. 

2. Whisk the egg yolks (!) until you get a relatively stiff yellow foam. Add the cheese sauce into the yolks and stir until it cools somewhat. 

3. Whisk the egg whites to a stiff foam, and fold the cheese mix into the foam. Pour into a heat proof souffle dish (a 5 cup dish). To give the souffle a little “hat”, run a knife in a shallow circle in the middle of the foam, about 1 inch from the edge.

4. Bake In an oven at 300 F, for about 1.25 hours, until a knife stuck in the middle comes out clean. Serve immediately. It goes well with a side of rice.

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