Cheese souffle recipes
Our top 3 of 7 Cheese souffle recipes
Ingredients
- 50g unsalted butter
- 2 tbsp plain flour
- 200ml warmed milk
- 50g finely grated strong cheddar
- 50g finely grated gruyere
- 1 tsp anchovy paste
- 3 eggs yolks
- 4 egg whites
- 1 tsp Warm Water
- Generous pinch of salt and pepper
Method
- • Preheat the oven to 180°C
- • Begin by making a roux. Melt the butter in a pan and whisk in the flour, it should become a crumbly mixture. Continue to gently whisk while slowly adding the warmed milk, until a paste has formed which is the consistency of double cream (Note: you may not need to use all the warmed milk)
- • Add the cheese, anchovy paste and salt & pepper and whisk all together until the cheese has melted. Take off the heat for 5 minutes
- • When cool enough to touch, add the egg yolks and a teaspoon of warm water, then whisk together
- • Prepare 4 ramekins, or 1 large dish, by rubbing the edges with butter, then chilling them in the fridge
- • In a separate bowl, whisk the egg whites until peaks form and hold (stiff peaks)
- • Fold ¼ of the egg whites into the mixture and mix thoroughly (this will bind the egg whites and the mixture together). Then very gently using a wooden spoon, fold the remaining egg whites into the mixture, taking care to keep as much air in the mixture as possible
- • Pour the mixture into the ramekins up to approx. ⅔, deep
- • Place ramekins on a preheated baking tray and using a blow torch, quickly and lightly, brown the tops before placing in the oven for 10-12 minutes
- • Serve immediately
1 Comments
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floppybiff Sun Sep 13 2009 • Reply
Very easy to do but with brilliant results! 1st time I have ever made souffle and they were perfect! Thank you
Ingredients
- 40g butter
- 40g plain flour
- 200 ml milk
- 2 eggs. separeted
- 75g cheese. grated
Method
- 1. Pre-heat oven to 190 °C / 375 °F / Gas 5.
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- 2. Grease 6 ramekins.
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- 3. Heat the butter, flour and milk together in a saucepan, whisking continuously until thickened, boiling and smooth. Simmer for a minute or two.
- 4. Remove the pan from the heat and add the cheese. Stir until melted then beat in the egg yolks.
- 5. Whisk the egg whites until stiff.
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- 6. Carefully fold into the cheese mixture.
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- 7. Pour into the ramekins and bake for 30 minutes.
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- 1 8¼- inch souffle dish
- butter
- dried breadcrumbs
- 1½ oz butter
- 1½ oz flour
- ¾ pint low fat dried milk
- 6 eggs separated
- 8 oz cheddar cheese . grated
- to taste salt and pepper
- pinch of dried mustard
Method
- 1. Generously butter souffle dish.
- 2. Put in a few spoonfuls of btreadcrumbs, and tip dish until the inside is well coated. Shake out any excess.
- 3. Melt butter in a saucepan and stir in flour. Cook for a minute.
- 4. remove from heat and gradually stir in milk. Return to heat and bring to boil, stirring.
- 5. Remove from heat.
- 6. Whiskegg yolks into the sauce. Stir in cheese, salt, pepper and mustard.
- 7. Whisk egg whites until they stand in soft peaks. Gently mix about a quater of the egg whites into sauce. Then spoon sauce gently into bowl containing the remaining beaten egg whites. Very gently fold whites into sauce.
- 8. Pour mixture into prepared souffle dish. Bake in oven at 375 deg. F. 190 deg. C. Gas Mark 5 for about 40 mins.
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