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Cheese Souffle

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Cheese Souffle

Sounding French and fancy, these soufflés are easy and fun to make.  If you can whisk, you can make this dish!

At The Carriage House Inn Bed and Breakfast we alternate between a savory and sweet dish each day, giving guests a variety of tastes, textures, flavors and dishes they probably don’t cook at home.  This egg dish sounds exotic, looks interesting and is delicious.

Ingredients:

Cheese Souffle

  • 4 teaspoons butter, softened
  • 2 tablespoons plus 2 teaspoons flour
  • 2 eggs, separated, plus 2 egg whites, at room temperature
  • 3 1/2 oz.sharp cheddar, gruyere, Swiss cheese or any combination
  • salt
  • pepper
  • 1/2 cup milk

Directions:

1.  Position a rack in the middle of the oven; preheat to 375°.  Coat each of four 8 oz. ramekins with 1 teaspoon butter.  Add 1/4 teaspoon flour to each, then tilt to coat, shaking out excess.

2.  Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat.  Place the egg yolks in a small bowl and the 4 egg whites in a large metal bowl.

3.  Toss the cheese, the remaining 2 tablespoons flour and a pinch of salt and pepper in a large metal bowl; stir in the milk.  Place the bowl over the simmering water; stir until the cheese melts and the mixture is steaming, about 5 minutes.

4.  Add 2 tablespoons of the cheese mixture to the yolks, stirring with a small whisk.  Whisk the yolk mixture into the hot cheese mixture and remove from the heat.

5.  Whip the egg whites, using a large whisk or an electric mixer, until stiff but not dry, about 1 minute.  Fold one-third of the whites into the cheese mixture, then fold in the remaining whites; mix gently.

6.  Spoon the mixture into the prepared ramekins, filling three-quarters full.  Place on a baking sheet; transfer to the oven.  Bake, without opening the oven, until the soufflés are puffed, about 15 minutes.

7.  Remove the soufflés from the oven with a spatula; transfer the ramekins onto serving plates.  Serve immediately.

Helpful hint: Light, fluffy soufflés start with light, fluffy eggs.  For maximum loft, start with room temperature egg whites, which will whip up higher than chilly ones.  This recipe calls for the egg whites to be at room temperature.  Eggs are, however, much easier to separate when cold.  To warm up just the egg whites, separate eggs while cold and place the whites into a small bowl.  Place the small bowl into a slightly larger bowl of warm water and allow to sit for about 10 minutes.  or, let them sit, covered, at room temperature for 30-60 minutes before using.

***Having cooked these a couple of times now I am going to start adding a bit more cheese.  The cheese is tasty, but I have decided I would like them “cheesier.”  Just a thought you might like to consider.  Enjoy!